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.


  • 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


  • 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.


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