Lamington-Inspired Coconut Sponge Cake with Raspberry Sauce

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A soft vanilla sponge cake soaked lightly in raspberry sauce and rolled in toasted coconut flakes, reimagining the classic Australian lamington dessert. This Australian-inspired recipe, ready in about 55 minutes, layers all-purpose flour, baking powder, 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 250 calories and feeds 9, 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: 20 min Cook: 35 min Serves 9 Australian cuisine 250 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 cup, softened unsalted butter
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup whole milk
1 1/2 cups fresh raspberries
1/4 cup powdered sugar
1 cup toasted shredded coconut
1 tbsp lemon juice

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Instructions

Step 1: Preheat oven to 350°F. Grease and flour an 8-inch square baking pan. In a bowl, sift together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder.
Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes. Beat in 3 large eggs one at a time, then stir in 1 tsp vanilla extract.
Step 3: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with flour, mixing just until combined.
Step 4: Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean. Let cool completely on a wire rack.
Step 5: While cake cools, blend 1 1/2 cups fresh raspberries with 1/4 cup powdered sugar and 1 tbsp lemon juice until smooth. Strain to remove seeds.
Step 6: Cut the cooled cake into 2-inch squares. Lightly brush each square with the raspberry sauce, then roll in 1 cup toasted shredded coconut to coat completely. Serve immediately or chill briefly before serving.