There are few desserts as iconic in Australia as the humble lamington. With its classic square shape, soft sponge cake interior, and a coating of rich chocolate and shredded coconut, the lamington has won hearts for over a century. But what happens when you take this traditional treat and infuse it with the sweetness of ripe cherries and the exotic flair of coconut? You get something even more delightful: Fresh Cherry and Coconut Lamingtons — a dessert that marries nostalgia with vibrant seasonal flavor.
This unique recipe isn’t just a rehash of old ideas; it’s a complete transformation. By integrating fresh cherries into the batter and offering multiple coating options—classic chocolate or cherry syrup—you create layers of taste and texture that elevate the original.
Why You’ll Love These Fresh Cherry and Coconut Lamingtons
- A Fresh Take on Tradition: We infuse juicy seasonal cherries directly into the sponge cake, adding natural sweetness and color.
- Two Coating Options: Choose between a decadent dark chocolate ganache or a refreshing cherry syrup glaze.
- Perfect for Any Occasion: From brunch buffets to picnic desserts, lamingtons are portable, pretty, and pleasing to all palates.
- Customizable: Adapt this recipe with gluten-free flour, alternative fruits, or even vegan ingredients.
- Great Make-Ahead Dessert: These lamingtons keep well and even freeze beautifully, making them ideal for batch cooking or parties.
Ingredients: Fresh, Simple, and Readily Available
Here’s what you’ll need for the sponge, cherry filling, and both coating options:
For the Sponge Cake:
- 1½ cups (190g) self-raising flour (or all-purpose flour + 1½ tsp baking powder)
- ½ cup (100g) caster sugar
- 125g unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) milk
- ½ cup fresh cherries, pitted and finely chopped
Coating Option 1 – Cherry Syrup Glaze:
- ½ cup cherry preserves or jam
- 2 tbsp water
- Optional: 1 tbsp lemon juice or lime zest
Coating Option 2 – Chocolate Ganache:
- 200g dark chocolate, chopped
- ½ cup (120ml) heavy cream
For the Outer Coating:
- 1½ cups desiccated coconut
Kitchen Equipment You’ll Need
- 9×9-inch (or 20×20 cm) square baking pan
- Mixing bowls
- Electric mixer or whisk
- Saucepan
- Wire rack
- Baking paper
- Sharp knife for cutting even squares
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (180°C). Grease and line your square baking tin with parchment paper.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and caster sugar until pale and fluffy (about 2–3 minutes).
Step 3: Add the Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Combine Dry and Wet Ingredients
Sift the self-raising flour into the bowl. Add milk in batches, mixing gently until the batter is smooth and lump-free.
Step 5: Fold in Cherries
Gently fold the chopped cherries into the batter using a spatula. Avoid overmixing to prevent the fruit from sinking.
Step 6: Bake the Cake
Pour the batter into the prepared tin and spread evenly. Bake for 25–30 minutes, or until a skewer inserted in the center comes out clean.
Step 7: Cool and Cut
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack. Once completely cool, cut into 12–16 even squares.
Coating Variations
Option A: Cherry Syrup Coating
In a small saucepan, heat the cherry jam or preserves with 2 tablespoons of water. Stir until smooth and slightly runny. You may strain this mixture if you prefer a silky finish.
Option B: Chocolate Ganache
Heat the cream until steaming (not boiling), then pour over chopped dark chocolate. Let sit for 1 minute, then stir until smooth and glossy.
Final Assembly: Rolling the Lamingtons
- Dip each cake square into your chosen coating — cherry syrup or chocolate ganache.
- Let excess drip off before rolling in the desiccated coconut.
- Place finished lamingtons on a wire rack to set.
Optional Garnishes and Presentation Ideas
- Dusting: Add a light sprinkle of icing sugar for a bakery-style finish.
- Fruit Garnish: Top with a halved cherry or a mint sprig.
- Drizzle: Use contrasting chocolate or cherry glaze for a decorative touch.
Nutritional Information (per piece, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 215 |
| Carbohydrates | 24g |
| Protein | 3g |
| Fat | 12g |
| Fiber | 2g |
| Sugar | 16g |
(Values vary depending on the coating and exact ingredients used.)
Storage and Freezing Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keeps well in the fridge for 5–7 days.
- Freezing: Wrap individually in cling film and store in freezer bags for up to 1 month. Thaw at room temperature before serving.
Popular Variations to Try
1. Gluten-Free Lamingtons
Use a 1:1 gluten-free flour blend and ensure your baking powder is GF-certified.
2. Vegan Version
- Replace butter with plant-based margarine.
- Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
- Substitute dairy milk and cream with oat or coconut-based alternatives.
3. Alternative Fruits
- Try raspberries, blueberries, or mango chunks.
- Use apricot or strawberry preserves for the syrup glaze.
4. White Chocolate Lamingtons
Swap dark chocolate for white chocolate and add a few drops of coconut essence to the ganache.
Tips for Perfect Lamingtons Every Time
- Use Room Temperature Ingredients: This helps your batter mix evenly and rise properly.
- Don’t Overmix: Overworking the batter can make the sponge tough.
- Chill Before Coating: Slightly chilled sponge squares are easier to dip and less prone to falling apart.
- Keep Coconut Dry: Use fresh desiccated coconut, not sweetened shredded coconut, for best texture.
Serving Ideas
- Afternoon Tea: Serve with Earl Grey or cherry-infused herbal tea.
- Picnic Boxes: Stack in parchment-lined containers for easy transport.
- Party Platters: Arrange with mini fruit skewers and other finger desserts.
- Gift Wrap: Wrap individual lamingtons in wax paper and tie with ribbon for homemade gifts.
Frequently Asked Questions
Q: Can I use frozen cherries?
Yes! Just thaw and drain them thoroughly to avoid a soggy batter.
Q: How do I ensure even squares?
Use a sharp serrated knife and mark your cuts with a ruler or baking guide.
Q: Can I make these the day before?
Absolutely. They actually taste better the next day as the flavors settle.
Q: Can I coat in sprinkles or nuts instead of coconut?
Definitely! Finely crushed almonds, pistachios, or festive sprinkles all work.
Q: Are these suitable for kids’ lunchboxes?
Yes, especially if you use the cherry syrup glaze which is less messy than chocolate.
The Story Behind This Recipe
Growing up, lamingtons were a staple at community events, school fundraisers, and birthday parties. But during cherry season, our family began adding finely chopped cherries to the sponge as a way to use up fruit quickly—and it turned into a tradition. The combination of sweet cherry, soft cake, and coconut crunch is irresistible. This modern take on lamingtons honors that memory while elevating the flavor and presentation.
Conclusion: Make It Once, Crave It Forever
Fresh Cherry and Coconut Lamingtons are a delightful fusion of fruity brightness and indulgent texture. By combining tradition with innovation, this recipe breathes new life into a beloved dessert. Whether you’re baking for a crowd or simply treating yourself, these lamingtons will steal the spotlight.
