Cherry and Coconut Lamingtons with Chocolate Coating

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender sponge squares soaked in cherry syrup, dipped in chocolate, and rolled in shredded coconut for a sweet Australian treat. This australian-inspired desserts ready in about 50 minutes layers (115 g) butter, softened, caster sugar, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 8 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a large bowl, cream 1/2 cup softened butter and 3/4 cup caster sugar until pale and fluffy, about 3 minutes.
  2. Step 2: Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
  3. Step 3: Sift together 1 1/4 cups all-purpose flour and 1 tsp baking powder, then fold into the wet mixture alternately with 1/4 cup milk until just combined.
  4. Step 4: Pour batter into a greased 8-inch square baking pan and bake for 25-30 minutes until a skewer inserted comes out clean. Cool completely.
  5. Step 5: Once cooled, cut the sponge into 16 equal squares and spread each with 1/2 tbsp cherry jam, then sandwich two squares together.
  6. Step 6: In a heatproof bowl over simmering water, melt 6 oz chopped dark chocolate with 3 tbsp unsalted butter until smooth.
  7. Step 7: Stir 1/2 cup powdered sugar into the chocolate mixture until fully incorporated.
  8. Step 8: Dip each jam-filled sponge square into the chocolate coating, letting excess drip off, then immediately roll in 1 1/2 cups shredded coconut.
  9. Step 9: Place on a wire rack to set completely before serving.

Equipment for this recipe

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Frequently asked questions

How long does Cherry and Coconut Lamingtons with Chocolate Coating take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Cherry and Coconut Lamingtons with Chocolate Coating?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Cherry and Coconut Lamingtons with Chocolate Coating?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cherry and Coconut Lamingtons with Chocolate Coating for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cherry and Coconut Lamingtons with Chocolate Coating?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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