Baked Lamington Squares with Coconut and Raspberry Jam
Classic Australian lamingtons transformed into easy baked squares coated in chocolate ganache and desiccated coconut with a raspberry jam layer inside. This australian-inspired desserts ready in about 50 minutes pairs all-purpose flour, baking powder, (113g), softened unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 16, 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.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup (113g), softened unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/3 cup raspberry jam
- 1 cup bittersweet chocolate chips
- 2 tbsp unsalted butter for ganache
- 1 1/2 cups desiccated coconut
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder.
- Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar using a mixer until light and fluffy, about 3 minutes.
- Step 3: Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
- Step 4: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with flour, mixing just until combined.
- Step 5: Pour the batter into a greased 8x8-inch baking pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
- Step 6: Remove from oven and let cool completely. Spread 1/3 cup raspberry jam evenly over the top, then cut the cake into 16 squares.
- Step 7: For the ganache, melt 1 cup bittersweet chocolate chips with 2 tbsp unsalted butter in a heatproof bowl over simmering water until smooth.
- Step 8: Dip each cake square into the warm chocolate ganache, letting excess drip off, then roll immediately in 1 1/2 cups desiccated coconut to coat fully.
- Step 9: Place coated lamingtons on a wire rack to set before serving.
Frequently asked questions
How long does Baked Lamington Squares with Coconut and Raspberry Jam take to make?
Total time is about 50 minutes (20 min prep + 30 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 Squares with Coconut and Raspberry Jam?
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 all-purpose flour from drying out.
Can I substitute ingredients in Baked Lamington Squares with Coconut and Raspberry Jam?
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 Squares with Coconut and Raspberry Jam for a different number of people?
The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). 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 Squares with Coconut and Raspberry Jam?
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.
