Air Fryer Lamingtons with Strawberry Jam – A Lighter Take on a Classic Treat
Lamingtons are a nostalgic favorite, and the air fryer gives them a modern twist. You still get the tender sponge, lush strawberry jam center, and that signature chocolate-coconut coating—just with less mess and quicker results. This version is great for weekend baking, bake sales, or whenever you want something sweet without turning on the oven.
If you love a jammy center and a crisp coconut shell, you’re in the right place. Let’s make lamingtons that feel special but don’t take all day.
What Makes This Special
This recipe keeps the heart of a classic lamington while speeding up the process. The air fryer produces a light, springy sponge with golden edges in a fraction of the time.
A strawberry jam layer adds a bright, fruity hit that balances the rich chocolate coating. The chocolate dip is made on the stovetop and sets quickly, so you can roll and serve without waiting hours. It’s a great mix of easy technique and old-school flavor.
Shopping List
- For the sponge cake:
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine salt
- 1/2 cup (120 ml) whole milk, room temperature
- 1 tsp vanilla extract
- For assembly:
- 3/4 cup strawberry jam (seedless if you prefer)
- For the chocolate coating:
- 2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup whole milk (plus more as needed)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For rolling:
- 2–3 cups desiccated or finely shredded unsweetened coconut
- Equipment:
- Air fryer with a basket or tray
- 8-inch square cake pan or small air-fryer-safe pan
- Parchment paper
- Cooling rack
Step-by-Step Instructions
- Prep your pan and air fryer. Line an 8-inch square pan with parchment, leaving overhangs to lift out the cake.
Preheat your air fryer to 325°F (165°C) if it has a preheat setting.
- Make the sponge batter. In a mixing bowl, beat butter and sugar until pale and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each, then mix in vanilla.
- Combine dry ingredients. In a separate bowl, whisk flour, baking powder, and salt. Add half to the butter mixture, then the milk, then the rest of the dry ingredients.
Mix until just combined.
- Air-fry the sponge. Spread batter evenly in the lined pan. Place in the air fryer and cook at 325°F (165°C) for 18–24 minutes, or until a toothpick comes out clean. Rotate the pan halfway if your air fryer has hot spots.
- Cool and cut. Lift the cake out and cool completely on a rack.
Trim edges if very dark. Cut into 12–16 squares. For a neat jam layer, slice each square horizontally into two thin layers.
- Add the jam. Spread a thin layer of strawberry jam on the bottom half of each square, then top with the other half.
Press gently so they hold together. Chill for 20–30 minutes to firm up.
- Make the chocolate coating. In a small saucepan, whisk powdered sugar and cocoa. Add milk and butter, then warm over low heat until smooth.
Stir in vanilla. You want a pourable glaze—add a splash more milk if it’s too thick.
- Set up the dipping station. Pour the coconut into a wide, shallow bowl. Place a cooling rack over a tray to catch drips.
- Dip and roll. Working one at a time, use two forks to dip each jam-filled sponge square in the warm chocolate coating.
Let excess drip off, then roll in coconut, pressing lightly so it sticks. Place on the rack to set.
- Let them firm up. Chill for 15–20 minutes, or leave at room temperature until the coating sets. The outside should feel slightly crisp, and the inside tender and jammy.
Keeping It Fresh
Lamingtons keep well when stored properly.
For best texture, store them in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate them and bring to room temperature before serving. They also freeze well: wrap each lamington tightly and freeze for up to 2 months.
Thaw in the fridge overnight, then let sit at room temperature for 15 minutes before serving.
Health Benefits
- Portion control built in. Individual squares make it easier to stick to one serving.
- Less oil, less fuss. Air frying the sponge can reduce excess oil compared to deep frying or heavy greasing.
- Strawberry jam adds fruit flavor. While jam is sweet, it offers a fruity layer so you can keep the chocolate coating thin and still get full flavor.
- Customizable sweetness. You can reduce powdered sugar in the glaze a bit and thin with milk for a lighter coat, or use reduced-sugar jam.
Common Mistakes to Avoid
- Cutting the cake before it’s cool. Warm sponge crumbles, making jam and dipping messy. Cool completely or chill briefly for clean slices.
- Glaze too thick or too thin. If it clumps, add milk a teaspoon at a time. If it runs off, whisk in a little more powdered sugar and cocoa.
- Skipping the chill after filling. A short chill helps the jam set, so squares hold up during dipping.
- Overcrowding the air fryer. If using multiple small pans, cook in batches to avoid uneven baking.
- Using sweetened coconut. It can make the lamingtons overly sweet.
Desiccated or unsweetened shredded coconut works best.
Recipe Variations
- Chocolate-strawberry swirl. Add 2 tbsp cocoa to half the batter and swirl for a marbled sponge.
- Lemon zing. Add 1 tbsp lemon zest to the batter and use lemon curd instead of jam for a bright twist.
- Raspberry lamingtons. Swap strawberry jam for raspberry and add a pinch of salt to the glaze to balance the tartness.
- Coconut lovers. Stir 1/2 cup finely shredded coconut into the batter for extra coconut flavor in the sponge.
- Dairy-free. Use plant-based butter and milk and check that your chocolate and jam are dairy-free.
- Gluten-free. Substitute a 1:1 gluten-free baking flour blend and let the batter rest 10 minutes before baking.
FAQ
Can I bake the sponge in a regular oven?
Yes. Bake at 350°F (175°C) for 20–25 minutes in an 8-inch square pan, or until a toothpick comes out clean. Cool fully before slicing and assembling.
How do I keep the jam from squeezing out?
Use a thin, even layer of jam and chill the filled squares before dipping.
Press the layers together gently, not hard, to avoid pushing jam to the edges.
What if I don’t have desiccated coconut?
Use finely shredded unsweetened coconut. If it’s long, pulse it in a food processor a few times for a finer texture that sticks better.
Can I make these a day ahead?
Absolutely. Assemble and coat them, then store in an airtight container.
The coating will set and the sponge will stay moist. They’re often even better the next day.
My air fryer runs hot. How should I adjust?
Lower the temperature to 315–320°F (157–160°C) and start checking for doneness 5 minutes earlier.
A light golden top and clean toothpick are your cues.
Is there a way to reduce the sugar?
Use reduced-sugar jam and thin the chocolate glaze slightly so less clings to each square. You can also cut smaller portions for a lighter treat.
Can I fill them after coating?
Traditional lamingtons are usually plain sponge, but for a jam center, it’s best to split and fill before coating. The coconut coating helps seal everything in.
What’s the best way to reheat or soften chilled lamingtons?
Let them sit at room temperature for 20 minutes.
Avoid microwaving, which can make the coating tacky and the sponge rubbery.
Final Thoughts
Air Fryer Lamingtons with Strawberry Jam deliver the charm of a classic with less effort and time. The sponge is soft, the jam is bright, and the coconut-chocolate shell gives just the right bite. Keep the glaze pourable, chill the filled squares, and you’ll have bakery-level results at home.
They’re perfect for sharing—or for keeping a secret stash in the freezer. Enjoy every jammy, coconut-crisp bite.
Air Fryer Lamingtons with Strawberry Jam – A Lighter Take on a Classic Treat
Ingredients
Method
- Prep your pan and air fryer. Line an 8-inch square pan with parchment, leaving overhangs to lift out the cake. Preheat your air fryer to 325°F (165°C) if it has a preheat setting.
- Make the sponge batter. In a mixing bowl, beat butter and sugar until pale and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each, then mix in vanilla.
- Combine dry ingredients. In a separate bowl, whisk flour, baking powder, and salt. Add half to the butter mixture, then the milk, then the rest of the dry ingredients. Mix until just combined.
- Air-fry the sponge. Spread batter evenly in the lined pan. Place in the air fryer and cook at 325°F (165°C) for 18–24 minutes, or until a toothpick comes out clean. Rotate the pan halfway if your air fryer has hot spots.
- Cool and cut. Lift the cake out and cool completely on a rack. Trim edges if very dark. Cut into 12–16 squares. For a neat jam layer, slice each square horizontally into two thin layers.
- Add the jam. Spread a thin layer of strawberry jam on the bottom half of each square, then top with the other half. Press gently so they hold together. Chill for 20–30 minutes to firm up.
- Make the chocolate coating. In a small saucepan, whisk powdered sugar and cocoa. Add milk and butter, then warm over low heat until smooth. Stir in vanilla. You want a pourable glaze—add a splash more milk if it’s too thick.
- Set up the dipping station. Pour the coconut into a wide, shallow bowl. Place a cooling rack over a tray to catch drips.
- Dip and roll. Working one at a time, use two forks to dip each jam-filled sponge square in the warm chocolate coating. Let excess drip off, then roll in coconut, pressing lightly so it sticks. Place on the rack to set.
- Let them firm up. Chill for 15–20 minutes, or leave at room temperature until the coating sets. The outside should feel slightly crisp, and the inside tender and jammy.
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