Lamington Cake Bites with Coconut and Raspberry Jam

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light sponge cake squares dipped in chocolate and rolled in shredded coconut, filled with vibrant raspberry jam for a classic Australian treat. This australian-inspired desserts ready in about 50 minutes pairs (113g) unsalted butter softened, (150g) granulated sugar, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 24, 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.

Prep: 20 min Cook: 30 min Serves 24 Australian cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a large bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  2. Step 2: Beat in 2 large eggs, one at a time, then add 1 tsp vanilla extract and mix until combined.
  3. Step 3: In a separate bowl, whisk 1 cup all-purpose flour and 1 tsp baking powder. Gradually add the dry ingredients to the butter mixture alternating with 1/4 cup whole milk, starting and ending with flour, mixing gently until smooth.
  4. Step 4: Pour the batter into a greased 8x8-inch square baking pan and bake for 25-30 minutes until a toothpick inserted comes out clean. Let cool completely.
  5. Step 5: Cut the sponge cake into 24 bite-sized squares. Spread about 1/2 tsp raspberry jam on the bottom of half the squares, then sandwich them with the remaining squares.
  6. Step 6: Melt 1 1/2 cups semi-sweet chocolate chips in a heatproof bowl over simmering water until smooth. Dip each sandwich into the chocolate, letting excess drip off, then roll immediately in 1 1/2 cups shredded coconut to coat fully.
  7. Step 7: Place finished lamington bites on a wire rack to set before serving.

Frequently asked questions

How long does Lamington Cake Bites 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 Lamington Cake Bites 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 (150g) granulated sugar from drying out.

Can I substitute ingredients in Lamington Cake Bites 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 Lamington Cake Bites with Coconut and Raspberry Jam for a different number of people?

The recipe is written for 24 servings. Multiply each ingredient by (your serving target / 24). 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 Lamington Cake Bites 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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