Golden Lamington Squares with Coconut and Raspberry Jam

By · Reviewed by AislePrompt Editorial · ·

Soft sponge cake cubes dipped in chocolate and rolled in shredded coconut, filled with a layer of sweet raspberry jam. This australian-inspired desserts ready in about 50 minutes layers (113 g), softened unsalted butter, (150 g) 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 180 calories and feeds 16, 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: 20 min Cook: 30 min Serves 16 Australian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
  2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until pale and fluffy, about 3 minutes.
  3. Step 3: Add 2 large eggs one at a time, beating well after each addition. Mix in 1 tsp vanilla extract.
  4. Step 4: In a separate bowl, sift together 1 cup all-purpose flour and 1 tsp baking powder. Gradually add dry ingredients to the butter mixture alternating with 1/4 cup whole milk, beginning and ending with flour. Mix until just combined.
  5. Step 5: Pour batter into prepared pan, smooth top, and bake for 25-30 minutes until a toothpick inserted comes out clean. Let cool completely.
  6. Step 6: Turn cake out and cut into 16 equal squares. Spread 1/2 cup raspberry jam evenly over 8 squares, then top with remaining 8 squares to form sandwich layers.
  7. Step 7: Melt 1 cup chopped bittersweet chocolate in a heatproof bowl over simmering water until smooth.
  8. Step 8: Place 1 1/2 cups shredded coconut in a shallow dish. Dip each cake square into melted chocolate to coat completely, then roll in shredded coconut to cover. Place on a wire rack to set.

Equipment for this recipe

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Frequently asked questions

How long does Golden Lamington Squares with Coconut and Raspberry Jam take to make?

Total time is about 50 minutes (20 min prep + 30 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 Golden Lamington Squares with Coconut and Raspberry Jam?

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 Golden 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 Golden 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 Golden 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.

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