Lamington-Inspired Coconut and Raspberry Cake

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A moist vanilla sponge cake layered with raspberry jam, coated in chocolate and rolled in shredded coconut, reimagined as an elegant dessert. This Australian-inspired recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, unsalted butter 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 210 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.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 cup (113 g), softened unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup raspberry jam
• 1 1/2 cups semi-sweet chocolate chips
• 1 1/2 cups unsweetened shredded coconut

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Instructions

1. Step 1: Preheat oven to 350°F (175°C) and grease a 9x9 inch square baking pan.
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, cream 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 minutes.
4. Step 4: Beat in 2 large eggs one at a time, 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 flour, mixing just until combined.
6. Step 6: Pour the batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
7. Step 7: Once cooled, cut the cake into 16 equal squares. Spread about 1 tsp raspberry jam on the bottom side of half the squares, then sandwich with the remaining squares.
8. Step 8: Melt 1 1/2 cups semi-sweet chocolate chips in a heatproof bowl over simmering water until smooth.
9. Step 9: Dip each sandwich cake square into the melted chocolate, letting excess drip off, then immediately roll it in 1 1/2 cups shredded coconut to coat completely.
10. Step 10: Place on a wire rack and refrigerate for 30 minutes until the chocolate sets before serving.