Lamington Cake with Desiccated Coconut and Raspberry Jam

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Classic Australian sponge cake squares dipped in chocolate and coated with desiccated coconut and a hint of raspberry jam. This australian-inspired desserts ready in about 80 minutes pairs (227 g) unsalted butter, softened, (200 g) granulated sugar, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 45 min Cook: 35 min Serves 12 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a large bowl, beat 1 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer until light and fluffy, about 3-4 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: In a separate bowl, sift together 2 cups all-purpose flour and 2 tsp baking powder. Gradually add to the butter mixture alternating with 1/2 cup whole milk, beginning and ending with flour, mixing until just combined.
  4. Step 4: Pour batter into a greased 9x13-inch baking pan and bake for 30-35 minutes until a toothpick inserted into the center comes out clean. Cool completely.
  5. Step 5: Cut the cooled sponge cake into 2-inch squares. Spread a thin layer of 1/2 cup raspberry jam on one side of each square.
  6. Step 6: For the chocolate coating, melt 8 oz chopped bittersweet chocolate with 1/4 cup powdered sugar in a heatproof bowl over simmering water until smooth.
  7. Step 7: Dip each jam-covered cake square into the chocolate coating, then roll immediately in 2 cups desiccated coconut to coat evenly. Place on a wire rack to set before serving.

Frequently asked questions

How long does Lamington Cake with Desiccated 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 Lamington Cake with Desiccated 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 (200 g) granulated sugar from drying out.

Can I substitute ingredients in Lamington Cake with Desiccated 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 with Desiccated 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 Lamington Cake with Desiccated 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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