Summer is finally here and the sun is shining bright. You need a treat that feels just as fresh and light as a warm breeze.
These strawberry coconut lamingtons are exactly what your next family picnic needs. They combine sweet berries with a zesty lime kick. Everyone will be reaching for seconds before you even sit down.
Why You’ll Love This Recipe
This recipe takes a classic Australian treat and gives it a tropical glow-up. It is perfect for lazy summer afternoons or a bright weekend brunch. Your family will love the soft sponge and the sweet strawberry glaze.
You don’t need fancy tools to make these look amazing. The pink glaze and white coconut make them look bakery-quality at home. It is a wonderful way to use up fresh summer limes too.
Simple Cooking Steps
Making these lamingtons is much easier than it looks. You start by whisking eggs until they are thick and fluffy. This creates a light sponge that melts in your mouth.
The fun part is the dipping and rolling. You can even get the kids involved with the coconut. Simple pantry staples turn into a beautiful dessert in just over an hour.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. We use fresh lime zest to make the flavors really pop.
- 4 large eggs, room temperature
- 150g caster sugar
- 150g self-raising flour, triple-sifted
- 30g unsalted butter, melted and cooled
- 1 tablespoon lime zest, finely grated
- 200g high-pectin strawberry jam
- 300g icing sugar, sifted
- 100ml strawberry puree, strained
- 30ml fresh lime juice
- 20ml boiling water
- 200g unsweetened desiccated coconut
Step-by-Step Instructions
- Preheat a fan-forced oven to 160C (320F) and line a 20cm square cake tin with parchment paper.
- In a stand mixer, whisk eggs and caster sugar on high speed for 8 to 10 minutes until thick, pale, and the mixture holds a ribbon trail.
- Gently fold in the triple-sifted flour and lime zest using a large metal spoon, taking care not to deflate the aeration.
- Drizzle the melted butter around the edge of the bowl and fold in until just incorporated.
- Transfer batter to the prepared tin and bake for 22-25 minutes until the sponge springs back when lightly pressed.
- Allow the sponge to cool in the tin for 5 minutes before transferring to a wire rack to cool completely; for best results, refrigerate for 2 hours to firm up before cutting.
- Slice the sponge into 16 even squares and then halve each square horizontally.
- Spread a thin layer of strawberry jam on the bottom half of each square and replace the top half to form a sandwich.
- To make the glaze, whisk together the icing sugar, strawberry puree, lime juice, and boiling water in a heat-proof bowl over a pot of simmering water until smooth and slightly fluid.
- Place the desiccated coconut in a wide, shallow bowl.
- Using a fork or dipping tool, submerge each cake square into the strawberry-lime glaze, drain the excess, and immediately roll in the desiccated coconut until fully coated.
- Place the finished lamingtons on a wire rack for 30 minutes to allow the glaze to set completely.
Best Ways to Enjoy It
Serve these treats on a large platter for your next summer garden party. They look beautiful next to a bowl of fresh strawberries. You can also pair them with a cold glass of lime-infused iced tea.
If you are feeling fancy, add a dollop of whipped cream on the side. Pack them in a container for a sweet surprise at your next park picnic. They are the ultimate crowd-pleaser for all ages.
Storage & Reheating
Keep your lamingtons in an airtight container in the fridge. They will stay fresh and moist for up to three days. The flavors actually settle and improve after a few hours.
You can also freeze these for a quick treat later. Wrap them individually in plastic wrap before freezing. Simply thaw them on the counter for 20 minutes when you are ready to eat. Do not microwave them or the glaze will melt!
Tips for Best Results
- Don’t skip sifting the flour three times for the fluffiest sponge.
- Use room temperature eggs to get the most volume when whisking.
- Refrigerate the cake before cutting to get perfectly clean squares.
- Use two forks for dipping to keep your hands clean and the glaze smooth.
- For a summer twist, add a tiny pinch of extra lime zest to the coconut.
- Make the sponge a day early to save time on the day of your party.
- Ensure the glaze is warm so it soaks into the cake just a little bit.
Ways to Switch It Up
- Swap the lime for lemon for a different bright citrus flavor.
- Use raspberry jam and puree if you prefer a tarter berry taste.
- Try toasted coconut for a deeper, nutty crunch on the outside.
- Make them dairy-free by using a light oil instead of melted butter.
Common Questions
Can I make these ahead of time?
Yes, you can bake the sponge the night before. This makes the cake easier to handle and cut. It is a great time-saver for busy entertaining days.
Why did my sponge sink in the middle?
This usually happens if the oven door is opened too early. Try to wait until the 22-minute mark before checking. Also, ensure your eggs are whisked fully to a ribbon trail.
Will kids like the lime flavor?
The lime is very subtle and balances the sweet strawberry perfectly. Most kids love the fun pink color and the coconut texture. It is a very kid-approved dessert!
I hope these bright lamingtons bring a little sunshine to your kitchen. They are so fun to make and even better to share with the people you love. Happy baking!
— Lidia
Irresistible Strawberry-Lime-Coconut Lamingtons
Ingredients
- 4 large eggs , room temperature
- 150 g caster sugar
- 150 g self -raising flour, triple-sifted
- 30 g unsalted butter, melted and cooled
- 1 tablespoon lime zest, finely grated
- 200 g high -pectin strawberry jam
- 300 g icing sugar, sifted
- 100 ml strawberry puree, strained
- 30 ml fresh lime juice
- 20 ml boiling water
- 200 g unsweetened desiccated coconut
Instructions
- Preheat a fan-forced oven to 160C (320F) and line a 20cm square cake tin with parchment paper.
- In a stand mixer, whisk eggs and caster sugar on high speed for 8 to 10 minutes until thick, pale, and the mixture holds a ribbon trail.
- Gently fold in the triple-sifted flour and lime zest using a large metal spoon, taking care not to deflate the aeration.
- Drizzle the melted butter around the edge of the bowl and fold in until just incorporated.
- Transfer batter to the prepared tin and bake for 22-25 minutes until the sponge springs back when lightly pressed.
- Allow the sponge to cool in the tin for 5 minutes before transferring to a wire rack to cool completely; for best results, refrigerate for 2 hours to firm up before cutting.
- Slice the sponge into 16 even squares and then halve each square horizontally.
- Spread a thin layer of strawberry jam on the bottom half of each square and replace the top half to form a sandwich.
- To make the glaze, whisk together the icing sugar, strawberry puree, lime juice, and boiling water in a heat-proof bowl over a pot of simmering water until smooth and slightly fluid.
- Place the desiccated coconut in a wide, shallow bowl.
- Using a fork or dipping tool, submerge each cake square into the strawberry-lime glaze, drain the excess, and immediately roll in the desiccated coconut until fully coated.
- Place the finished lamingtons on a wire rack for 30 minutes to allow the glaze to set completely.
