Cherry Lamington Sandwich Cake is the kind of Australian dessert that makes everyone stop for a second look. Think fluffy vanilla sponge, a rich chocolate coating, juicy cherries and plenty of sweet coconut, all stacked into one seriously irresistible cake.
There’s something wonderfully nostalgic about a lamington. This classic Australian treat traditionally combines cubes of sponge cake with chocolate icing and desiccated coconut, creating that unmistakable soft, chocolatey, coconut-covered bite. This version takes the idea one delicious step further by turning it into a spectacular sandwich cake with cherries tucked into the middle.
And honestly? I love a dessert that looks far more complicated than it actually is.
This is a fantastic choice when you want something special for a birthday, afternoon tea, holiday gathering or weekend baking project without spending all day decorating. The combination of light sponge, rich chocolate and sweet-tart cherries gives every bite plenty of contrast.
It also fits beautifully alongside popular cherry cake, chocolate cherry cake, Australian desserts and lamington recipe searches, making it a particularly tempting recipe for anyone who loves nostalgic bakes with a modern twist.
Why You’ll Love This Cherry Lamington Cake
The magic here is all about contrast.
The sponge is light and fluffy. The chocolate layer brings richness. The cherries add juicy sweetness and a little acidity. Then coconut finishes everything with that classic lamington texture.
If you already love a traditional lamington cake, this sandwich version feels like an extra-special upgrade.
It is also incredibly versatile.
Serve it as a spectacular cherry birthday cake, bring it to afternoon tea, or make it for Christmas and holiday entertaining. The beautiful cherry-and-coconut combination gives it that vintage bakery appeal, while the chocolate coating makes it feel indulgent enough for a celebration.
And because the cake can be prepared in stages, it is much less intimidating than its impressive appearance suggests.
Cherry Lamington Sandwich Cake Recipe Highlights
For the sponge, you’ll want a light vanilla cake that can hold the filling without becoming heavy.
For the sponge
- 200g self-raising flour
- 200g caster sugar
- 200g softened butter
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Beat the butter and sugar until pale and fluffy. Add the eggs gradually, mixing well between additions, then fold through the flour and vanilla.
Add enough milk to create a soft, spoonable batter.
Divide between two lined cake tins and bake at 180°C/350°F until golden, risen and springy in the centre. Allow the cakes to cool completely before assembling.
A properly cooled sponge is important. Try to decorate it while it is still warm and you risk ending up with a messy chocolate-covered situation.
Delicious? Potentially.
Elegant? Not so much.
For the chocolate coating
You’ll need:
- 300g icing sugar
- 40g cocoa powder
- 60g melted butter
- 120ml milk
- 1 teaspoon vanilla extract
Sift the icing sugar and cocoa powder together. Add the melted butter, milk and vanilla, whisking until smooth and glossy.
The consistency should be thick enough to coat the sponge while still being easy to spread.
This is where the cake gets its unmistakable lamington dessert character.
For the filling
- 250g cherries, pitted
- 250ml double cream
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 100g desiccated coconut
Fresh cherries are fantastic when they are in season, but good-quality jarred or preserved cherries can also work beautifully.
Whip the cream with the icing sugar and vanilla until soft peaks form.
Slice each cooled sponge horizontally if you want additional layers, or simply use one cake as the base and one as the top. Spread the cream over the first layer, scatter generously with cherries, then carefully sandwich the second cake on top.
Now comes the fun part.
How To Assemble The Cake
Place the first sponge onto your serving plate.
Spread over the whipped cream, leaving a small border around the edge. Add the cherries in an even layer so every slice gets plenty of fruit.
Place the second sponge on top and gently press down.
Now spoon or spread the chocolate coating over the cake.
Don’t worry about achieving perfectly sharp edges. A little rustic texture actually suits this dessert beautifully.
Finish with plenty of desiccated coconut.
The coconut should cling to the chocolate while it is still soft, creating that classic lamington finish.
For an extra-special presentation, scatter a few additional cherries over the top.
Suddenly you have a dessert that looks like it came straight from an elegant Australian bakery.
The Flavour Combination Is Seriously Good
What makes this cake work so well is the balance.
The sponge provides a neutral, buttery base. The chocolate adds deep cocoa richness. Cherries cut through that richness with their bright fruity flavour, while whipped cream gives the centre a soft, luxurious texture.
Then there is the coconut.
That slightly chewy, sweet coating is what instantly transports the cake into classic lamington recipe territory.
It is nostalgic without feeling old-fashioned.
And if you love chocolate cherry cake, this combination is practically impossible to resist.
The cherries also make this a brilliant alternative to heavier chocolate desserts. Instead of having chocolate dominate every bite, you get little bursts of fruit throughout the creamy filling.
Pro Tips For The Best Lamington Sandwich Cake
1. Cool the sponge completely
This is probably the most important tip.
Warm sponge is fragile and can crumble when you try to coat it. Let the cakes cool fully before filling and decorating.
For an even easier assembly, bake the sponge the day before.
2. Don’t make the chocolate coating too runny
You want a coating that is smooth but substantial.
If it becomes too thin, it can slide off the cake rather than creating that beautiful chocolate layer.
Add the milk gradually until you reach the right consistency.
3. Dry your cherries properly
Cherries contain plenty of moisture.
If you’re using preserved or jarred cherries, drain them thoroughly and gently pat them dry with kitchen paper before adding them to the filling.
This helps prevent a soggy sponge.
4. Add coconut immediately
The chocolate coating needs to be soft when you add the desiccated coconut.
Work fairly quickly so the coconut sticks properly rather than falling away.
This is especially useful if you’re aiming for that classic red lamington cake or colourful celebration-cake appearance.
5. Chill before slicing
Once assembled, give the cake some time in the refrigerator.
Around 30–60 minutes is ideal.
The cream firms up, the chocolate coating sets slightly and the whole cake becomes easier to slice cleanly.
Easy Ways To Make It Your Own
This recipe is wonderfully adaptable.
For a more traditional approach, keep the decoration simple with chocolate and coconut.
Want something more celebratory? Add fresh cherries and chocolate curls.
For a beautiful vintage cherry cake aesthetic, decorate the top with piped cream, cherries and a generous sprinkle of coconut.
You could also swap fresh cherries for cherry jam for a sweeter, more nostalgic filling. A thin layer of jam beneath the whipped cream creates an especially lovely flavour combination.
For chocolate lovers, add a little extra cocoa to the coating or use dark chocolate alongside the cocoa mixture.
And if you’re planning an afternoon tea, cut the finished cake into smaller slices. The combination of coconut, chocolate, cream and cherries makes each little serving feel wonderfully indulgent.
How To Store Cherry Lamington Sandwich Cake
Because this cake contains whipped cream and cherries, store it covered in the refrigerator.
It is best enjoyed within a couple of days while the sponge is still fresh and fluffy.
If you’re preparing it for a party, you can bake the sponge ahead of time and assemble the cake closer to serving.
This makes it a much more manageable easy Australian dessert recipe for entertaining.
What To Serve With It
This cake is already quite decadent, so I like keeping the accompaniments simple.
A cup of tea or freshly brewed coffee is perfect.
For a summer gathering, serve it with extra fresh cherries and perhaps a few berries on the side.
For birthdays, add candles and plenty of chocolate curls.
For afternoon tea, serve smaller slices alongside sandwiches, scones and other classic bakes.
And for Christmas or holiday entertaining, a scattering of cherries and coconut gives the cake a wonderfully festive appearance.
Frequently Asked Questions
What is a lamington?
A lamington is a classic Australian cake traditionally made from sponge cake coated in chocolate icing and rolled in desiccated coconut.
Can I use frozen cherries?
Yes. Thaw them completely and drain away excess liquid before using them in the filling.
Can I make this cake ahead?
Absolutely. The sponge can be baked ahead and stored well wrapped. Assemble the cake closer to serving for the freshest texture.
Can I use cherry jam?
Yes. Cherry jam makes a delicious filling and works particularly well if you want a sweeter, more intense cherry flavour.
Is this the same as a traditional lamington?
Not quite. Traditional lamingtons are usually individual cubes of sponge coated in chocolate and coconut. This recipe transforms those familiar flavours into a larger sandwich cake.
The Sweet Finish
Cherry Lamington Sandwich Cake is proof that a classic doesn’t need to stay exactly the same to remain special.
You still get everything that makes a lamington recipe so irresistible: fluffy sponge, chocolate and coconut. But the addition of juicy cherries and creamy filling turns those familiar flavours into a spectacular celebration cake.
I especially love it when I want something that feels homemade, nostalgic and impressive all at once.
The best part?
You don’t need complicated decorating skills.
Build the layers. Add the cherries. Coat it in chocolate. Cover it with coconut.
Done.
So grab your mixing bowl, bake that fluffy sponge and get ready for plenty of compliments.
If you make this Cherry Lamington Sandwich Cake, I’d love to hear how it turned out. Share your results, tell me whether you used fresh cherries or cherry jam, and don’t forget to save this recipe for your next birthday, afternoon tea or weekend baking day.
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