Name: Fresh Cherry and Coconut Lamingtons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Australian
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 tablespoons unsweetened shredded coconut; ½ cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; ½ cup whole milk; 1 teaspoon vanilla extract; 1 cup fresh cherries, pitted and chopped; 2 cups shredded coconut (for coating); 1 ½ cups powdered sugar; 3 tablespoons milk; 2 tablespoons cherry juice (from the fresh cherries)

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These Fresh Cherry and Coconut Lamingtons are a tropical twist on the beloved Australian dessert. With fluffy cake squares studded with juicy cherries and coated in a sweet cherry glaze and shredded coconut, each bite is soft, fruity, and full of texture. They're perfect for summer gatherings or as a sweet treat with your afternoon tea.

Fresh Cherry and Coconut Lamingtons

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 tablespoons unsweetened shredded coconut

½ cup sugar

½ cup unsalted butter, softened

2 large eggs

½ cup whole milk

1 teaspoon vanilla extract

1 cup fresh cherries, pitted and chopped

2 cups shredded coconut (for coating)

1 ½ cups powdered sugar

3 tablespoons milk

2 tablespoons cherry juice (from the fresh cherries)

Directions

I preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

In a medium bowl, I whisk together flour, baking powder, baking soda, salt, and shredded coconut.

In a large mixing bowl, I cream together the sugar and butter until light and fluffy, about 3 minutes.

I add eggs one at a time, beating well after each addition, then stir in vanilla extract.

I gradually mix in the dry ingredients, alternating with milk, until just combined, and gently fold in the chopped cherries.

I pour the batter into the prepared pan, smooth the top, and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once cooled, I remove the cake from the pan and cut it into squares.

For the coating, I mix powdered sugar, milk, and cherry juice in one bowl, and place shredded coconut in another.

I dip each square into the glaze, let the excess drip off, then roll in coconut until fully coated.

I let the lamingtons set for 30 minutes before serving.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Servings: 12 servings

Calories: 210 kcal per serving

Variations

I sometimes swap cherries for raspberries or blueberries for a different berry flavor. For a richer version, I’ve added a touch of almond extract to the batter. If I’m feeling indulgent, I dip the lamingtons in white chocolate before rolling in coconut. You can also use desiccated coconut instead of shredded for a finer texture.

Storage/reheating

I store these lamingtons in an airtight container at room temperature for up to 3 days. For longer storage, I keep them in the fridge for up to a week. They also freeze well for up to 2 months—just thaw at room temperature before serving. I don’t recommend reheating, as they’re best enjoyed at room temperature.

FAQs

What kind of cherries work best for this recipe?

I use fresh, ripe cherries for the best flavor and texture. Bing cherries are a great option, but any sweet cherry variety will work.

Can I use frozen cherries instead of fresh?

Yes, but I make sure to thaw and drain them well to avoid adding extra moisture to the batter.

Can I make these ahead of time?

Absolutely. I often bake the cake a day ahead, then cut and coat the lamingtons the next day to save time.

Do I have to use the cherry glaze?

Not at all. If I want a simpler version, I sometimes dip the cake squares in plain icing or even melted white chocolate.

How do I keep the coconut from falling off?

I press the coconut gently onto the glazed lamingtons while the icing is still wet so it sticks well as it sets.

Conclusion

These Fresh Cherry and Coconut Lamingtons are a fruity, tropical delight that bring a fresh twist to a classic dessert. With their vibrant flavor, soft texture, and beautiful presentation, they’re a standout treat that I love making for friends and family. Whether it's cherry season or I just want something sweet and summery, this recipe always hits the spot.

Recipe:

Fresh Cherry and Coconut Lamingtons

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Author: Cheryl
Total Time: 45 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

These Fresh Cherry and Coconut Lamingtons are a tropical twist on the classic Australian dessert, combining soft cake squares with juicy cherries, cherry glaze, and shredded coconut for a fruity, summery treat.

Instructions

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and shredded coconut.
In a large bowl, cream sugar and butter until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually mix in dry ingredients, alternating with milk, until just combined. Fold in chopped cherries.
Pour batter into prepared pan, smooth the top, and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cool the cake completely, then cut into squares.
Mix powdered sugar, milk, and cherry juice to make the glaze. Place shredded coconut in another bowl.
Dip each square into the glaze, let excess drip off, then roll in coconut until fully coated.
Let the lamingtons set for 30 minutes before serving.