Lamington-Inspired Sponge Cake with Raspberry and Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 desserts ready in about 60 minutes layers all-purpose flour, baking powder, (113g) 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

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Whisk together 1 cup all-purpose flour and 1 tsp baking powder in a bowl.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Frequently asked questions

How long does Lamington-Inspired Sponge Cake with Raspberry and Coconut take to make?

Total time is about 60 minutes (30 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 Sponge Cake with Raspberry and Coconut?

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 Sponge Cake with Raspberry and Coconut?

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 Sponge Cake with Raspberry and Coconut 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 Sponge Cake with Raspberry and Coconut?

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.

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