Lamington Layer Cake with Coconut and Raspberry Jam

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Australian lamington-inspired sponge cake layered with raspberry jam and coated in chocolate icing and desiccated coconut. This australian-inspired desserts ready in about 60 minutes pairs all-purpose flour, baking powder, (softened) unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 30 min Cook: 30 min Serves 8 Australian cuisine 420 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together 2 cups all-purpose flour and 2 tsp baking powder.
  2. Step 2: In a large bowl, beat 1 cup softened unsalted butter with 1 1/2 cups granulated sugar until pale and fluffy, about 4 minutes. Add 4 large eggs one at a time, beating well after each addition, then stir in 2 tsp vanilla extract.
  3. Step 3: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture in three additions, beginning and ending with flour. Mix until just combined.
  4. Step 4: Divide batter evenly between pans and bake 25-30 minutes until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  5. Step 5: Place one cake layer on a serving plate and spread evenly with 3/8 cup raspberry jam. Top with the second cake layer.
  6. Step 6: To make the chocolate icing, heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour over 8 oz semi-sweet chocolate chips in a bowl and let sit 2 minutes, then stir until smooth.
  7. Step 7: Pour warm chocolate icing over the cake, letting it drip down the sides. Immediately sprinkle 1 1/2 cups desiccated coconut over the icing, pressing gently to adhere. Let set before slicing.

Frequently asked questions

How long does Lamington Layer Cake with Coconut and Raspberry Jam take to make?

Total time is about 60 minutes (30 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lamington Layer Cake with Coconut and Raspberry Jam?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Lamington Layer Cake with Coconut and Raspberry Jam?

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 Layer Cake with Coconut and Raspberry Jam 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 Layer Cake with Coconut and Raspberry Jam?

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.

Related recipes