Classic Lamington Cubes with Coconut and Raspberry Jam
Soft vanilla sponge cubes dipped in rich chocolate and rolled in shredded coconut, filled with a sweet layer of raspberry jam — a beloved Australian dessert. This australian-inspired desserts ready in about 80 minutes pairs all-purpose flour, baking powder, (113g) unsalted butter, softened for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup (113g) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 1/2 cup raspberry jam
- 1 1/2 cups semi-sweet chocolate chips
- 1/4 cup (57g) unsalted butter (for chocolate sauce)
- 2 tbsp powdered sugar
- 2 cups unsweetened shredded coconut
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, whisk 1 1/2 cups all-purpose flour with 1 1/2 tsp baking powder.
- Step 2: In a separate large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then 1 tsp vanilla extract.
- Step 3: 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 4: Pour batter into a greased 8x8-inch pan and bake for 30-35 minutes until a skewer inserted comes out clean. Cool completely.
- Step 5: Cut the cooled cake into 1 1/2-inch cubes. Spread a thin layer of 1/2 cup raspberry jam on each cube’s side.
- Step 6: In a saucepan over low heat, melt 1 1/2 cups semi-sweet chocolate chips with 1/4 cup unsalted butter and 2 tbsp powdered sugar, stirring until smooth.
- Step 7: Dip each jam-covered cube into the chocolate sauce, then roll immediately in 2 cups shredded coconut. Place on a wire rack to set for 1 hour before serving.
Frequently asked questions
How long does Classic Lamington Cubes with Coconut and Raspberry Jam take to make?
Total time is about 80 minutes (45 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 Classic Lamington Cubes 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 Classic Lamington Cubes 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 Classic Lamington Cubes with Coconut and Raspberry Jam 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 Classic Lamington Cubes 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.
