Lamington-Inspired Coconut and Raspberry Sponge Squares

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft vanilla sponge cake squares dipped in raspberry sauce and rolled in toasted coconut, inspired by the iconic Australian lamington. This australian-inspired desserts ready in about 45 minutes layers (113g) unsalted butter, softened, (150g) 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 150 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.

Prep: 15 min Cook: 30 min Serves 16 Australian cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and line an 8x8 inch square baking pan with parchment paper.
  2. Step 2: In a large bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer until pale and fluffy, about 3 minutes.
  3. Step 3: Beat in 2 large eggs, one at a time, then mix in 1 tsp vanilla extract until combined.
  4. Step 4: In a separate bowl, whisk together 1 cup all-purpose flour and 1 1/2 tsp baking powder.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with 1/4 cup whole milk, beginning and ending with the flour mixture. Mix gently until smooth.
  6. Step 6: Pour batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  7. Step 7: Allow the sponge to cool completely, then cut into 16 even squares.
  8. Step 8: Warm 1/2 cup raspberry jam in a small saucepan over low heat until pourable.
  9. Step 9: Dip each sponge square carefully into the warm raspberry jam, then immediately roll in 1 1/2 cups toasted desiccated coconut, pressing gently to coat.
  10. Step 10: Place coated squares on a wire rack to set before serving.

Equipment for this recipe

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Frequently asked questions

How long does Lamington-Inspired Coconut and Raspberry Sponge Squares take to make?

Total time is about 45 minutes (15 min prep + 30 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 Squares?

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 Squares?

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 Squares for a different number of people?

The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). 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 Squares?

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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