Lamington Cake Squares with Coconut and Raspberry Jam

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Classic Australian sponge cake squares dipped in chocolate and rolled in desiccated coconut, filled with a layer of tangy raspberry jam. This australian-inspired desserts ready in about 70 minutes pairs (180 g) all-purpose flour, baking powder, (115 g), softened unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 40 min Cook: 30 min Serves 16 Australian cuisine 220 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 bowl, whisk together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder.
  3. Step 3: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
  4. Step 4: Add 2 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
  5. Step 5: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour, mixing until just combined.
  6. Step 6: Pour batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
  7. Step 7: Once cooled, cut the sponge cake horizontally into two layers. Spread 1/3 cup raspberry jam evenly over the bottom layer, then top with the second layer, pressing gently.
  8. Step 8: Cut the layered cake into 16 squares.
  9. Step 9: For the chocolate coating, sift 2 cups powdered sugar and 1/3 cup unsweetened cocoa powder into a bowl. Add 1/2 cup boiling water and stir until smooth.
  10. Step 10: Place 2 cups desiccated coconut in a shallow bowl. Dip each cake square into the chocolate sauce, allowing excess to drip off, then roll in the coconut until fully coated.
  11. Step 11: Place coated squares on a wire rack to set for at least 1 hour before serving.

Frequently asked questions

How long does Lamington Cake Squares with Coconut and Raspberry Jam 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 Lamington Cake Squares 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 (180 g) all-purpose flour from drying out.

Can I substitute ingredients in Lamington Cake 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 Lamington Cake 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 Lamington Cake 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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