Lamington-Style Coconut and Cherry Sponge Bites

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Mini sponge cake bites soaked in cherry syrup, rolled in desiccated coconut, and layered with a subtle cherry flavor for an Aussie-inspired sweet treat. This australian-inspired desserts ready in about 50 minutes layers (125 g) all-purpose flour, baking powder, (115 g), softened unsalted butter 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 150 calories and feeds 12, 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 12 Australian cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together 1 cup all-purpose flour and 1 tsp baking powder.
  2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
  3. Step 3: Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with flour. Mix just until combined.
  4. Step 4: Pour the batter into a greased 8x8-inch baking pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely.
  5. Step 5: Cut the cooled cake into 1.5-inch squares. In a shallow bowl, combine 1/3 cup strained cherry juice with 2 tbsp powdered sugar, stirring until the sugar dissolves.
  6. Step 6: Brush each cake square generously with the cherry syrup, then spread a thin layer of 1/4 cup cherry preserves on top. Roll each piece in 1 cup desiccated coconut to coat all sides. Arrange on a tray and let set for 30 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Lamington-Style Coconut and Cherry Sponge Bites 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 Lamington-Style Coconut and Cherry Sponge Bites?

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 Lamington-Style Coconut and Cherry Sponge Bites?

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 Lamington-Style Coconut and Cherry Sponge Bites for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Lamington-Style Coconut and Cherry Sponge Bites?

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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