Strawberry Lamingtons, a.k.a. Strawberry Coconut Cake Squares, moist cubes of homemade vanilla cake get soaked in a combination of strawberry jello and jam and then rolled in coconut. An easy, pretty and very tasty treat that kids will love.
Originally published Nov 2013.
After the success of our Chocolate Lamingtons last week, many local fans mentioned this variation of the poplar treat from back in the 70’s. Almost every birthday party I attended as a kid would have had some version of this square served among the other treats.
A bit of nostalgia is always welcome at the Holidays, so why not add these to your baking list and have them in the freezer for when you need to pull a few out fast; they freeze well and defrost quickly too. Try them in Raspberry too if you prefer.
Click this photo to go to the Chocolate Version.
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You might also like to try our Lemon Lamingtons Version!
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Strawberry Lamingtons - a.k.a. Strawberry Coconut Cake Squares - moist cubes of homemade vanilla cake get soaked in a combination of strawberry jello and jam and then rolled in coconut. An easy, pretty and very tasty treat that kids will love.
- 1¼ cups sifted all purpose flour
- 1½ cups sifted cake flour
- ½ teaspoon baking soda
- 1½ tsp baking powder
- 1 teaspoon salt
- 1½ cups sugar
- ⅔ cup vegetable oil
- ⅓ cup vegetable shortening at room temperature
- 3 tablespoons good quality vanilla extract
- 3 large eggs
- 1½ cups buttermilk
- Approximately 4 cups dried shredded coconut
FOR THE STRAWBERRY SYRUP
- 2 small packages Strawberry Jello
- 1½ cups water, (3/4 cup boiling plus ¾ cup cold)
- 1 cup strawberry jam
- Grease a 9x13 inch baking pan and line with parchment paper.
- Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
- In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
- Beat the eggs in one at a time.
- Fold in the dry ingredients alternately with the buttermilk.
- I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch pan.
- Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- Wrap the pan in plastic wrap and place in the freezer until the cake is completely frozen.
- When frozen, lift the cake out of the pan using the parchment paper as an aid and cut it into 24 squares. Return to the freezer until ready to dip in the strawberry syrup and coconut.
TO PREPARE THE STRAWBERRY SYRUP
- Dissolve the 2 packages of Jello in the boiling water.
- Whisk in the jam and cold water. Chill this to the point that it thickens slightly but not beginning to set.
- Working quickly, dip the frozen cake cubes into the syrup one at a time. Let them soak for a few seconds.
- Quickly roll the soaked cake into the coconut and place on a parchment lined baking sheet to dry.
- Store in airtight plastic containers in the fridge. If you are freezing the dessert squares put them back into the freezer right away.
Serving Size1 square
Amount Per Serving Calories 311Total Fat 14gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 25mgSodium 237mgCarbohydrates 43gFiber 2gSugar 27gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Sunday 18th of April 2021
Hi Barry. These look amazing! Is the shortening really needed in this recipe? I haven’t bought shortening in about 20 years! Can I make them without it? Thanks.
Strawberry Lamingtons. a.k.a. Strawberry Coconut Cake Squares - All Foods Magazine
Wednesday 14th of April 2021
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Monday 16th of March 2020
My jam kept drifting to the bottom of the jello despite mixing well. Other than that these turned out great. I too reduced the sugar and substituted some Splenda
Monday 17th of February 2020
You have the best recipe site. Whenever I need a recipe I always go to your site. These recipes from home can't be beat and I make many of them especially the dessert and square recipes.the only change I make is in the amount of sugar. I always decrease the sugar amount by one half or more depending on the amount the recipe calls for but it still turns out good and better yet being diabetic I can have a little so THANK YOU for the best Newfoundland recipes.
Thursday 22nd of March 2018
enjoy your recipes have some of your cook books, my grandmother and mother in law made those lamingtons but we didn't know what they were called thank you so much