Cherry Chocolate Lamingtons

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These fluffy Cherry Chocolate Lamingtons are filled with cherry jam, dipped in a chocolate sauce, and rolled in coconut for an addictive all-year-round treat!

Prep Time15

Cook Time30

Course: Dessert

Keyword: cherry, chocolate, lamingtons

Servings: lamingtons

Calories: 503kcal

Ingredients

Lamington Sponge

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)

Instructions

Lamington Sponge

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.

Nutrition