Cherry and Coconut Pink Lamingtons Recipe

Fresh cherry and coconut lamingtons

Name: Fresh cherry and coconut lamingtons
Total time: 2 h 15 min
Yield: Makes 9
Ingredients: 100g unsalted butter plus a little extra for the tin; 200g cherries; 250g plain flour; 50g cornflour; 2 tsp baking powder; 150g full-fat coconut yogurt or Greek yogurt; 50ml sunflower oil; 250g golden caster sugar; 2 tsp vanilla extract; 3 medium eggs plus 1 yolk; a jar cherry jam; 100g desiccated or shredded coconut

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Makes 9

A little effort

Total time: 2 hrs and 15 mins

+ cooling

0 reviews

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Lamingtons, originally from Australia, make a delicious teatime treat. Mini cakes, decorated in cherry jam and desiccated coconut, topped with a fresh cherry

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Alternatives

Complete the dish

Make these cherry lamingtons, then check out our coconut lamingtons, coconut cake, coconut macaroons and more coconut recipes. Also try our cherry cake for another fruity bake.

Ingredients

Nutrition

100g unsalted butter

plus a little extra for the tin
200g cherries
250g plain flour
50g cornflour
2 tsp baking powder
150g full-fat coconut yogurt or Greek yogurt
50ml sunflower oil
250g golden caster sugar
2 tsp vanilla extract
3 medium eggs

plus 1 yolk

DECORATION

a jar cherry jam
100g desiccated or shredded coconut

Nutrition: per serving

kcal582
fat26.1g
carbs80.9g
fibre3.5g
protein6.8g
salt0.6g

Method

step 1

Heat the oven to 170C/150C fan/gas 3½. Butter a 20cm square, deep cake tin and line the base with baking parchment. Set aside 9 cherries, then stone and finely dice the rest and leave in a sieve while you make the batter. Sift together the flours, baking powder and a good pinch of salt, then set 2 tbsp of it aside.
step 2

Beat the butter, yogurt, oil, sugar and vanilla in a big mixing bowl until smooth. Add the eggs and yolk, one at a time, beating between each addition. Beat in the flour mixture, then toss the diced cherries with the reserved 2 tbsp flour mix to coat and fold these in. Scrape into the tin and bake for 50-55 minutes until a skewer poked in the centre comes out clean. Cover the tin with foil and cool the cake completely (this helps to keep the sponge from drying out).
step 3

Turn the cake out onto a tray and freeze for 30 minutes to firm it up. Trim the edges to make them even and straight, then divide into 9 squares.
step 4

Heat the jam in a pan or microwave until hot, then sieve into a bowl. Spread the coconut on a plate and dunk each cake first into the jam to coat all sides (except the bottom), then the coconut (stick a fork into the base to help). Top each with a cherry and leave for an hour to set and defrost fully.

Try our other coconut recipes here...

Coconut Slice Recipe with Pink Grapefruit

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