Lamington-Inspired Coconut and Raspberry Sheet Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A moist vanilla sponge cake baked in a sheet pan, topped with a rich chocolate glaze, shredded coconut, and fresh raspberries, inspired by the classic Australian lamington. This australian-inspired desserts ready in about 55 minutes pairs all-purpose flour, baking powder, softened unsalted butter 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: 20 min Cook: 35 min Serves 12 Australian cuisine 320 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and line a 9x13 inch sheet pan with parchment paper.
  2. Step 2: In a medium bowl, whisk together 2 cups all-purpose flour and 1 tbsp baking powder; set aside.
  3. Step 3: In a large bowl, beat 1 cup softened unsalted butter and 1 1/4 cups granulated sugar with a mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Step 4: Add 4 large eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
  5. Step 5: Reduce mixer speed to low and alternately add the flour mixture and 3/4 cup whole milk in three additions, beginning and ending with flour, mixing until just combined.
  6. Step 6: Pour batter into the prepared sheet pan and smooth the surface. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
  7. Step 7: To make the chocolate glaze, heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over 1 1/2 cups semi-sweet chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
  8. Step 8: Cut the cooled cake into squares. Dip each square into the chocolate glaze, then immediately roll in 1 1/2 cups unsweetened shredded coconut to coat fully. Place on a wire rack.
  9. Step 9: Garnish each lamington-inspired square with fresh raspberries on top before serving for a vibrant fruity contrast.

Frequently asked questions

How long does Lamington-Inspired Coconut and Raspberry Sheet Cake take to make?

Total time is about 55 minutes (20 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-Inspired Coconut and Raspberry Sheet Cake?

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 all-purpose flour from drying out.

Can I substitute ingredients in Lamington-Inspired Coconut and Raspberry Sheet Cake?

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-Inspired Coconut and Raspberry Sheet Cake 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-Inspired Coconut and Raspberry Sheet Cake?

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.

Related recipes