Lamington-Inspired Sponge Cake with Raspberry and Coconut

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

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 drafted and published.

Light vanilla sponge cake squares dipped in a rich chocolate glaze, rolled in shredded coconut with a fresh raspberry filling, inspired by the classic Australian lamington. This Australian-inspired recipe, ready in about 60 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 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.

Prep: 30 min Cook: 30 min Serves 8 Australian cuisine 320 cal/serving

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Ingredients

1 cup all-purpose flour
1 tsp baking powder
1/2 cup (113g) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup whole milk
1 cup bittersweet chocolate, chopped
1/3 cup heavy cream
1 1/2 cups shredded coconut, toasted
1 cup fresh raspberries
2 tbsp powdered sugar

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Instructions

Step 1: Preheat oven to 350°F (175°C). Whisk together 1 cup all-purpose flour and 1 tsp baking powder in a bowl.
Step 2: In a separate bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
Step 3: Alternate adding the flour mixture and 1/3 cup whole milk to the butter mixture, beginning and ending with flour, mixing gently until just combined.
Step 4: Pour batter into a greased 8-inch square pan and bake for 25-30 minutes until a toothpick inserted comes out clean. Cool completely.
Step 5: Heat 1/3 cup heavy cream in a small saucepan until simmering, then pour over 1 cup chopped bittersweet chocolate. Let sit 2 minutes, then stir until smooth to make the glaze.
Step 6: Cut the cooled cake into 16 squares. Spread each square with a thin layer of 1 cup fresh raspberries mixed with 2 tbsp powdered sugar.
Step 7: Dip each cake square into the chocolate glaze, then immediately roll in 1 1/2 cups toasted shredded coconut to coat. Place on a rack to set before serving.