Fresh Cherry and Coconut Lamingtons
Enjoy the tropical flavors of fresh cherry and coconut lamingtons! These delicious, light sponge cakes are dipped in a cherry-infused syrup and rolled in coconut, offering a delightful twist on the classic Australian treat. Perfect for any occasion, these fresh cherry lamingtons are a must-try for dessert lovers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12-16 lamingtons
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
- 1 1/2 cups self-raising flour
- 1/2 cup caster sugar
- 125g unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup fresh cherries, pitted and chopped
- 1 cup desiccated coconut (for coating)
- 1/2 cup cherry jam or preserves
- 2 tbsp water
- 2 tbsp icing sugar (optional, for dusting)
Instructions
- Preheat the oven to 350°F (180°C) and grease a lamington tin or a square baking dish.
- In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Sift in the flour and mix gently, alternating with the milk until smooth.
- Gently fold in the chopped cherries.
- Pour the batter into the prepared tin and spread evenly. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
- Allow the cake to cool completely before cutting into squares.
- To prepare the syrup, heat the cherry jam with water in a small saucepan until smooth and runny. Strain to remove any fruit pieces if needed.
- Place the desiccated coconut on a flat plate. Dip each cake square into the cherry syrup and then roll in the coconut to coat.
- Repeat for all pieces and serve. Optionally, dust with a little icing sugar before serving.
Notes
- You can substitute the fresh cherries with frozen cherries, but be sure to thaw and drain them properly before use.
- For an extra burst of flavor, you can add a little bit of lime zest to the coconut coating.
