Lamington-Inspired Coconut Sponge Cake with Raspberry Jam
A light vanilla sponge cake coated in rich chocolate and rolled in toasted coconut, filled with a layer of fresh raspberry jam for a classic Australian dessert twist. This australian-inspired desserts ready in about 50 minutes layers all-purpose flour, baking powder, (1 stick), softened unsalted butter 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 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
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup (1 stick), softened unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 6 oz, chopped bittersweet chocolate
- 2 tbsp light corn syrup
- 1 1/2 cups, toasted unsweetened shredded coconut
- 1/3 cup raspberry jam
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. In a bowl, sift together 1 1/4 cups all-purpose flour and 1 1/2 tsp baking powder.
- Step 2: In a large bowl, cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer until pale and fluffy, about 3 minutes.
- Step 3: Add 3 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
- Step 4: Alternately add the flour mixture and 1/2 cup whole milk to the batter, beginning and ending with flour, mixing gently until combined.
- Step 5: Pour batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Step 6: While the cake cools, melt 6 oz chopped bittersweet chocolate with 2 tbsp light corn syrup in a heatproof bowl over simmering water, stirring until smooth.
- Step 7: Toast 1 1/2 cups shredded coconut in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
- Step 8: Cut the cooled cake into 16 equal squares. Spread about 1 tsp raspberry jam on half of the squares, then sandwich with the remaining squares.
- Step 9: Dip each sandwich into the chocolate glaze, letting excess drip off, then roll in toasted coconut to coat. Place on a rack to set before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lamington-Inspired Coconut Sponge Cake with Raspberry Jam take to make?
Total time is about 50 minutes (20 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 Sponge Cake with Raspberry Jam?
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 Sponge Cake with Raspberry Jam?
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 Sponge Cake with Raspberry Jam for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Sponge Cake with Raspberry Jam?
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.
