Lamington-Inspired Layered Cake with Raspberry and Coconut

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A sponge cake layered with fresh raspberry jam and whipped cream, then coated in chocolate ganache and desiccated coconut, inspired by the classic Australian lamington. This Australian-inspired recipe, ready in about 65 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 420 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 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 cup (113 g), softened unsalted butter
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 3/4 cup raspberry jam
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 cup semi-sweet chocolate chips
• 2 tbsp unsalted butter (for ganache)
• 1 cup desiccated coconut

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Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. In a bowl, whisk together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder.
2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer on medium speed until light and fluffy (about 3 minutes).
3. Step 3: Add 3 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
4. Step 4: Alternate adding the flour mixture and 1/2 cup whole milk in three parts, beginning and ending with flour, mixing gently until just combined.
5. Step 5: Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
6. Step 6: Slice the cooled cake horizontally into two layers. Spread 3/4 cup raspberry jam evenly over the bottom layer.
7. Step 7: In a chilled bowl, whip 1 cup heavy whipping cream with 2 tbsp powdered sugar until soft peaks form. Spread whipped cream over the raspberry jam, then place the top cake layer.
8. Step 8: For ganache, melt 1 cup semi-sweet chocolate chips with 2 tbsp unsalted butter in a double boiler or microwave, stirring until smooth.
9. Step 9: Pour the ganache evenly over the assembled cake and immediately sprinkle 1 cup desiccated coconut all over to coat the chocolate while still wet.
10. Step 10: Refrigerate for at least 1 hour before slicing and serving.