Classic Lamington Sponge Cake with Raspberry Jam and Coconut

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft vanilla sponge cubes dipped in rich chocolate ganache and rolled in shredded coconut, filled with a layer of tangy raspberry jam. This australian-inspired desserts ready in about 60 minutes layers (225g), softened unsalted butter, (200g) granulated sugar, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 12 Australian cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 4 minutes.
  2. Step 2: Add 4 large eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
  3. Step 3: Sift together 2 cups all-purpose flour and 2 tsp baking powder. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with flour, mixing just until combined.
  4. Step 4: Pour batter into a greased 9x13-inch baking pan and bake for 30-35 minutes until a toothpick comes out clean. Cool completely, then cut into 2-inch cubes.
  5. Step 5: In a saucepan over low heat, melt 2 cups semi-sweet chocolate chips with 1/4 cup unsalted butter, stirring until smooth.
  6. Step 6: Dip each sponge cube into the chocolate ganache, then roll immediately in 2 cups desiccated coconut to coat.
  7. Step 7: Slice each coated cube horizontally and spread 1 teaspoon raspberry jam between layers. Serve chilled or at room temperature.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Classic Lamington Sponge Cake with Raspberry Jam and Coconut take to make?

Total time is about 60 minutes (25 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Classic Lamington Sponge Cake with Raspberry Jam and Coconut?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Classic Lamington Sponge Cake with Raspberry Jam and Coconut?

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 Sponge Cake with Raspberry Jam and Coconut 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 Sponge Cake with Raspberry Jam and Coconut?

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.

Related recipes