These moist Cherry Chocolate Lamingtons are filled with cherry jam, dipped in a chocolate sauce, and rolled in coconut for an addictive all-year-round treat!
Chocolate and coconut are an addictive combination, and after the recent Healthy No-Bake Coconut Bars, it was now time for some baked goods; Cherry Chocolate Lamingtons.
This traditional Australian dessert comprises of fluffy vanilla sponge cake, cut in squares, covered in chocolate sauce and rolled in dessicated coconut. Sometimes, lamington sponge is cut horizontally and filled with cream and/or jam. For this recipe, I decided to fill these with cherry jam - which combines very well with both chocolate and coconut. Furthermore, this recipe uses cocoa powder and milk for the topping sauce, making these Cherry Chocolate Lamingtons super moist and tender!
Why this Recipe Works
These Cherry Chocolate Lamingtons are:
- The perfect breakfast or afternoon snack. They are fluffy, moist, tender and with a rich chocolate sauce coating.
- They can be made ahead in batches and even frozen.
- Super fun to make and can be a great family activity!
Ingredients for Cherry Chocolate Lamingtons
This recipe can be split into two parts: the sponge cake, and the filling and coating. The first part comprises of a simple, plain, fluffy vanilla sponge cake. This no-fail recipe requires a few pantry ingredients and basic mixing and baking.
The second part of the recipe is the jam filling, the chocolate sauce, and coconut coating. For the filling, you will need cherry jam.
The chocolate sauce is made using warm milk, cocoa powder, powdered sugar, and melted butter. The sauce contains a lot of liquid (milk) but no solid chocolate. It's what makes these cherry chocolate lamingtons so moist and tender without being overly rich and filling with chocolate. The chocolate-dipped lamingtons are then rolled in dessicated coconut to finish off.
Making Cherry Chocolate Lamingtons (Step by Step)
Step 1: Prepare the Sponge
Preparing the sponge requires a few easy steps. Start by sifting and combining your dry ingredients in a medium-sized bowl - this will make it easier to add later.
Mix butter and sugar in a mixing bowl of a stand mixer until pale and fluffy. Then, add vanilla extract and eggs. Eggs should be added one at a time, and beaten well after each addition to ensure a fluffy, airy cake. Use a spatula to scrape any ingredients from the side of the bowl after each addition.
Add half of the dry ingredients, alternating with half of the milk and fold in using a spatula (avoid using the stand mixer for this step to prevent overmixing). Repeat for the remaining dry ingredients and milk until just combined.
Place the batter in a 9x9 inch baking dish lined with parchment/ baking paper, level off with a spatula, and bake in a preheated 180°C (356F) oven for 25-35 minutes, until a skewer inserted into the center comes out clean and the sponge is slightly golden brown. Transfer to a wire rack to cool completely.
Step 2: Filling
Before proceeding any further, make sure that the sponge has cooled down completely. Cut the sponge cake into 9 (or 12 for smaller servings) clean square-shaped pieces. Then, cut each square horizontally.
Spread one side of each of the two squares with cherry jam and then sandwich the two pieces together. Set aside and repeat for the remaining squares.
Step 3: Topping
To prepare the chocolate sauce, place warm milk and melted butter in a medium-sized bowl. Sift powdered sugar and cocoa powder and whisk well until combined (making sure there are no lumps). Place dessicated coconut in a separate soup plate.
Dip each lamington into the chocolate sauce mixture. Use two forks to hold each lamington from both sides. You will need to make sure to coat each lamington from all sides. Then, allow any extra sauce to drip before transferring to the plate containing dessicated coconut. Again, use two forks to roll each chocolate-coated lamington into the coconut making sure to evenly coat each lamington from all sides.
Transfer coconut coated lamingtons to a wire rack and chill for at least 1 hour to set. Repeat for the remaining lamingtons.
Tips for the Best Cherry Chocolate Lamingtons
- The trick for a fluffy sponge cake lies in beating the eggs well after each addition. Do not compromise on this step. Beat on low speed for 2-3 minutes after each egg.
- Make sure the sponge has completely cooled down before spreading with jam.
- Use high-quality unsweetened cocoa for the chocolate sauce.
- You can fill these with any type of jam of your choice.
- Use a deep bowl for the chocolate sauce and a soup bowl/plate for the coconut.
- The chocolate coating part can get a bit messy. Use two forks for easier coating with chocolate sauce.
Making Ahead and Storing
These Cherry Chocolate Lamingtons keep very well as the chocolate sauce glazing keeps them moist and tender. Store in an airtight-container at room temperature for up to 5 days (after they have completely set). You can also freeze them and thaw for 3-4 hours before serving.
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Cherry Chocolate Lamingtons
- 2 cups all-purpose flour (250g)
- 1½ tsp. baking powder
- ¼ tsp. salt
- ¼ cup cornflour (35g)
- 1 cup granulated sugar (200g)
- ½ cup unsalted butter softened (112g)
- 1 tsp. vanilla extract
- 4 eggs
- 7 tbsp. semi-skimmed milk (100mL)
Filling and Topping
- 200 g cherry jam
- 6 tbsp. powdered sugar
- ¾ cup unsweetened cocoa powder (75g)
- 1 cup semi-skimmed milk warmed (240mL)
- 4 tbsp. unsalted butter melted
- 1 cup dessicated coconut (100g)
- Preheat the oven to 180°C (356F) and line an 8x8" baking pan with parchment/baking paper.
- In a medium-sized bowl, sift and mix flour, baking powder, salt, and cornflour
- Place softened butter and sugar in a bowl of a stand mixer fixed with the paddle attachment and mix on low-speed for 2-3 minutes until mixture is pale and creamy.
- Add vanilla extract and eggs, one by one, mixing well (on low speed) after each addition (2-3 minutes for each egg) for a total of 8-10 minutes. Make sure the eggs are beaten well.
- Add dry ingredients, alternating with milk, in two additions and fold in using a spatula until just combined. Do not overmix.
- Place batter into baking pan, level with a spatula, and bake for 25-35 minutes until slightly golden brown and a toothpick inserted into the center comes of clean.
- Allow to cool slightly and then transfer to a wire rack (using baking paper to lift out) to cool completely. Make sure the cake has completely cooled before proceeding to the next steps.
Filling and Topping
- Slice cake into 9 equal-sized squares (alternatively, slice into 12 squares for a smaller serving).
- Slice each square piece horizontally, and spread some cherry jam on both sides. Sandwich each pair together and repeat for remaining squares.
- To make the chocolate sauce and coconut topping: Place warm milk and melted butter in a medium-sized bowl. Sift powdered sugar and cocoa powder and whisk well until combined (making sure there are no lumps). Place dessicated coconut into a soup bowl/plate.
- Dip each sandwiched sponge cake piece into chocolate sauce (use 2 forks to do this) until completely covered on all sides. Allow to drip and transfer to bowl with dessicated coconut. Roll in coconut (using 2 forks) until coated on all sides. Transfer to wire rack and chill for at least 1 hour to set. Repeat for remaining sponges.