Toasted Coconut and Cherry Lamington Squares

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Classic Australian lamingtons transformed into bite-sized squares with a toasted coconut coating and a cherry-infused sponge center. This australian-inspired desserts ready in about 55 minutes layers (195 g) self-raising flour, softened butter, (200 g) caster sugar 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 180 calories and feeds 16, 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: 35 min Serves 16 Australian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C) and grease a 9x9-inch (23x23 cm) square baking pan. Cream 125 g softened butter with 1 cup caster sugar in a bowl until light and fluffy, about 3 minutes.
  2. Step 2: Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract and 1/3 cup milk until combined.
  3. Step 3: Sift 1 1/2 cups self-raising flour with 1/4 tsp salt, then gently fold into the wet ingredients until just combined; fold in 12 chopped fresh maraschino cherries if using.
  4. Step 4: Pour batter into the prepared pan and bake for 30-35 minutes until a skewer inserted in the center comes out clean; cool completely on a wire rack.
  5. Step 5: Once cooled, spread 1/3 cup cherry jam evenly over the top of the cake, then cut into 16 equal squares.
  6. Step 6: For the chocolate coating, whisk together 3 cups icing sugar, 1/2 cup unsweetened cocoa powder, 1 cup boiling water, and 3 tbsp melted unsalted butter in a heatproof bowl until smooth.
  7. Step 7: Place 2 cups desiccated coconut in a shallow dish. Dip each cake square into the chocolate mixture, coating all sides, then immediately roll in the desiccated coconut to cover.
  8. Step 8: Set the lamington squares on a wire rack and allow the chocolate coating to set before serving.

Equipment for this recipe

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Frequently asked questions

How long does Toasted Coconut and Cherry Lamington Squares take to make?

Total time is about 55 minutes (20 min prep + 35 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 Toasted Coconut and Cherry Lamington Squares?

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 Toasted Coconut and Cherry Lamington Squares?

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 Toasted Coconut and Cherry Lamington Squares for a different number of people?

The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). 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 Toasted Coconut and Cherry Lamington Squares?

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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