Baked Lamington Cake with Raspberry Icing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Classic Australian sponge cake cubes coated in rich chocolate ganache and rolled in shredded coconut, served with a vibrant raspberry icing for dipping. This australian-inspired desserts ready in about 55 minutes pairs (227g), softened unsalted butter, (200g) granulated sugar, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 35 min Serves 12 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes. Beat in 4 large eggs one at a time, then stir in 2 tsp vanilla extract.
  2. Step 2: In a separate bowl, whisk together 2 cups sifted all-purpose flour and 2 tsp baking powder. Gradually add the flour mixture to the butter mixture alternately with 1/2 cup whole milk, beginning and ending with flour, mixing just until combined.
  3. Step 3: Pour batter into a greased 9x13-inch baking pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack.
  4. Step 4: Meanwhile, prepare chocolate ganache by melting 6 oz chopped bittersweet chocolate with 2 tbsp light corn syrup in a heatproof bowl over simmering water, stirring until smooth. Remove from heat.
  5. Step 5: Cut the cooled cake into 1.5-inch cubes. Using a fork, dip each cube into the warm chocolate ganache, then roll immediately in 2 cups shredded coconut to coat. Place on a wire rack to set.
  6. Step 6: For raspberry icing, blend 1 cup fresh raspberries with 1 cup powdered sugar and 1 tbsp lemon juice until smooth. Serve the lamingtons with the raspberry icing on the side for dipping.

Frequently asked questions

How long does Baked Lamington Cake with Raspberry Icing take to make?

Total time is about 55 minutes (20 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lamington Cake with Raspberry Icing?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (200g) granulated sugar from drying out.

Can I substitute ingredients in Baked Lamington Cake with Raspberry Icing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lamington Cake with Raspberry Icing for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lamington Cake with Raspberry Icing?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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