Lamington-Style Coconut and Raspberry Cake Bars

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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.

Soft sponge cake bars dipped in chocolate and rolled in desiccated coconut, with a fresh raspberry swirl inside inspired by classic Australian lamingtons. This Australian-inspired recipe, ready in about 50 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 280 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: 15 min Cook: 35 min Serves 8 Australian cuisine 280 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup whole milk
1/2 cup fresh raspberries
1 cup bittersweet chocolate chips
1 1/2 cups desiccated coconut

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Instructions

Step 1: Preheat oven to 350°F. Grease and line an 8x8-inch square baking pan with parchment paper.
Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder.
Step 3: 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.
Step 4: Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
Step 5: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour, mixing each addition just until combined.
Step 6: Gently fold 1/2 cup fresh raspberries into the batter.
Step 7: Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Step 8: Let cake cool completely in the pan on a wire rack.
Step 9: Once cooled, cut the cake into 16 squares.
Step 10: Melt 1 cup bittersweet chocolate chips in a heatproof bowl over simmering water until smooth.
Step 11: Dip each cake square into the melted chocolate, then immediately roll in 1 1/2 cups desiccated coconut to coat. Place on a wire rack to set.
Step 12: Allow the chocolate to firm up before serving. Enjoy your lamington-style cake bars with a raspberry twist.