Lamington-Inspired Coconut Sponge Cake with Raspberry Sauce
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 desserts ready in about 55 minutes layers all-purpose flour, baking powder, 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 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.
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
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.
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 Sauce take to make?
Total time is about 55 minutes (20 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 Sponge Cake with Raspberry Sauce?
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 Sauce?
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 Sauce for a different number of people?
The recipe is written for 9 servings. Multiply each ingredient by (your serving target / 9). 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 Sauce?
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.
