Lamington-Inspired Coconut and Raspberry Sponge Cake
A light sponge cake layered with raspberry jam and coated in chocolate and desiccated coconut, reimagined from the classic Australian lamington. This australian-inspired desserts ready in about 65 minutes layers (226 g) unsalted butter, softened, (200 g) granulated sugar, large eggs 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 320 calories and feeds 12, 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 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups (240 g) all-purpose flour
- 2 tsp baking powder
- 1/2 cup (120 ml) milk
- 1/2 cup (160 g) raspberry jam
- 8 oz (225 g) semisweet chocolate chips
- 4 tbsp (56 g) unsalted butter (for chocolate glaze)
- 1 1/2 cups (180 g) powdered sugar
- 1 1/2 cups (120 g) unsweetened desiccated coconut
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
- Step 2: In a large bowl, cream 1 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Step 3: Add 4 large eggs one at a time, beating well after each addition, then mix in 2 tsp vanilla extract.
- Step 4: In a separate bowl, sift together 2 cups all-purpose flour and 2 tsp baking powder.
- Step 5: Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with flour, mixing just until combined.
- Step 6: Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool completely.
- Step 7: Cut the cooled cake into 2-inch squares and spread about 1 tsp raspberry jam on the bottom of half the squares, then top with remaining squares to make sandwiches.
- Step 8: In a saucepan over low heat, melt 8 oz semisweet chocolate chips with 4 tbsp unsalted butter and 1 1/2 cups powdered sugar, stirring until smooth and pourable.
- Step 9: Dip each cake sandwich into the chocolate glaze, letting excess drip off, then roll in 1 1/2 cups unsweetened desiccated coconut to coat completely.
- Step 10: Place coated cakes on a wire rack to set for at least 1 hour before serving.
Frequently asked questions
How long does Lamington-Inspired Coconut and Raspberry Sponge Cake take to make?
Total time is about 65 minutes (30 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lamington-Inspired Coconut and Raspberry Sponge Cake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lamington-Inspired Coconut and Raspberry Sponge 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 Sponge 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 Sponge 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.
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