Lamington-Inspired Coconut-Raspberry Layer Cake

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A light vanilla sponge cake layered with fresh raspberry jam and whipped cream, coated in a rich chocolate coconut glaze that echoes the classic Australian lamington. This australian-inspired desserts ready in about 70 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 450 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.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 3/4 cup whole milk
• 1 cup raspberry jam
• 1 1/2 cups heavy cream
• 3 tbsp powdered sugar
• 8 oz semi-sweet chocolate chips
• 1 1/2 cups unsweetened shredded coconut
• 2 tbsp vegetable oil

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2. Step 2: In a bowl, sift together 2 cups all-purpose flour and 2 tsp baking powder; set aside.
3. Step 3: In a large bowl, beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar with an electric mixer on medium speed until light and fluffy, about 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: Alternately add the flour mixture and 3/4 cup whole milk to the butter mixture in three additions, beginning and ending with flour, mixing on low speed until just combined.
6. Step 6: Divide batter evenly between pans and bake for 25-28 minutes until a toothpick inserted in the center comes out clean.
7. Step 7: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
8. Step 8: Whip 1 1/2 cups heavy cream with 3 tbsp powdered sugar until soft peaks form.
9. Step 9: Slice each cake horizontally to create four layers in total.
10. Step 10: Spread 1/4 cup raspberry jam on the bottom layer, then spread whipped cream over it; repeat layering with remaining cake pieces.
11. Step 11: In a heatproof bowl, melt 8 oz semi-sweet chocolate chips with 2 tbsp vegetable oil over simmering water until smooth.
12. Step 12: Place 1 1/2 cups shredded coconut in a shallow dish.
13. Step 13: Chill assembled cake for 15 minutes, then pour melted chocolate evenly over the top, letting it drip down the sides.
14. Step 14: Immediately sprinkle the coconut over the chocolate coating to cover the cake fully.
15. Step 15: Refrigerate cake for 1 hour before serving to set the glaze.