Lamington-Inspired Coconut and Raspberry Sandwich Cake

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A twist on the classic Australian lamington, this sandwich cake layers soft vanilla sponge with raspberry jam and coconut cream, coated in chocolate and desiccated coconut. This Australian-inspired recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, unsalted butter, softened 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 420 calories and feeds 8, 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: 35 min Serves 8 Australian cuisine 420 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 cup (113g) unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup whole milk
1/2 cup raspberry jam
1 cup heavy cream
2 tbsp powdered sugar
4 oz dark chocolate, chopped
1 cup unsweetened desiccated coconut

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Instructions

Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder.
Step 2: In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
Step 3: Add 3 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
Step 4: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with flour. Mix until just combined.
Step 5: Pour batter into a greased 8-inch round cake pan and bake for 30-35 minutes until a toothpick inserted comes out clean. Let cool completely on a wire rack.
Step 6: Slice the cooled cake horizontally into two layers. Spread 1/2 cup raspberry jam evenly over the bottom layer.
Step 7: In a chilled bowl, whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form. Spread half the whipped cream over the jam layer and top with the second cake layer.
Step 8: Heat 4 oz chopped dark chocolate in a double boiler until melted and smooth.
Step 9: Spread the melted chocolate evenly over the top and sides of the cake. Immediately sprinkle 1 cup unsweetened desiccated coconut over the chocolate to coat.
Step 10: Refrigerate cake for at least 1 hour to set before serving.