Classic Lamington Cake with Raspberry Jam and Coconut Coating
Light sponge cake squares dipped in rich chocolate icing, rolled in desiccated coconut, and layered with raspberry jam for a beloved Australian dessert. This australian-inspired desserts ready in about 70 minutes pairs all-purpose flour, baking powder, (113 g) unsalted butter, softened 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 tsp baking powder
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- 3 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 4 tbsp unsalted butter, melted
- 1/2 cup boiling water
- 2 cups desiccated coconut
Instructions
- Step 1: Preheat oven to 350°F. In a bowl, sift together 1 1/2 cups all-purpose flour and 1 tsp baking powder.
- Step 2: In a large mixing bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar using an electric mixer until light and fluffy, about 3 minutes.
- Step 3: Beat in 2 large eggs, one at a time, then mix 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 until just combined.
- Step 5: Pour the batter into a greased 8x8-inch baking pan and bake for 25-30 minutes until a toothpick inserted comes out clean. Let cool completely.
- Step 6: Cut the cake into 2-inch squares and spread about 1 tsp raspberry jam between two squares to make sandwich layers.
- Step 7: In a bowl, whisk 3 cups powdered sugar, 1/3 cup cocoa powder, 4 tbsp melted butter, and 1/2 cup boiling water until smooth to make chocolate icing.
- Step 8: Dip each cake sandwich into the chocolate icing, then roll it in 2 cups desiccated coconut until fully coated. Place on a wire rack to set before serving.
Frequently asked questions
How long does Classic Lamington Cake with Raspberry Jam and Coconut Coating take to make?
Total time is about 70 minutes (40 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 Classic Lamington Cake with Raspberry Jam and Coconut Coating?
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 Classic Lamington Cake with Raspberry Jam and Coconut Coating?
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 Classic Lamington Cake with Raspberry Jam and Coconut Coating 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 Classic Lamington Cake with Raspberry Jam and Coconut Coating?
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.
