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Cherry ripe lamingtons
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Impress with our decadent coconut cherry lamingtons.
Ingredients:
  • 4 eggs
  • 70.95 gm caster sugar
  • 4.40 gm vanilla extract
  • 125.00 ml plain flour
  • 32.50 gm cocoa powder
  • 82.50 gm raspberry jam
  • 255.00 gm desiccated coconut
  • 150.00 gm icing sugar mixture
  • 2 x 52g Cherry Ripe bars, chopped
  • 42.50 gm desiccated coconut
  • 1/2 x 397g can sweetened condensed milk
  • Red food colouring
  • 300ml thickened cream
  • 200g dark chocolate, chopped
Instructions:
  • Preheat your oven to 200C/180C fan-forced, then generously grease and line a 20cm x 30cm lamington pan.
  • With an electric mixer, whip eggs, sugar, and vanilla until thick and creamy, about 6 to 8 minutes. Sift in flour and cocoa, then use a large metal spoon to gently fold them into the egg mixture. Pour the batter into the prepared pan and bake for 12 to 15 minutes, or until the center of the sponge springs back when lightly touched. Flip the cake onto a wire rack lined with baking paper immediately and let it cool completely. Once cooled, spread jam on top of the cake and cut it crossways to create two smaller rectangles.
  • Prepare Cherry Ripe Filling - In a bowl, sift icing sugar then mix in Cherry Ripe and coconut. Stir in condensed milk and food coloring until well combined. Sandwich the sponges with this delicious filling, refrigerate for 1 hour.
  • Prepare the Chocolate Ganache - In a microwave-safe bowl, combine the chocolate and cream. Microwave on HIGH (100%) for 1 minute 30 seconds, stirring every 30 seconds until melted and smooth.
  • Slice the cake into 16 pieces. Chill in the refrigerator for 30 minutes. Spread coconut on a large plate. One at a time, dip each cake square in chocolate using two forks, shaking off any excess chocolate. Coat with coconut and serve.

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