Lamington-Style Sheet Cake with Raspberry and Coconut

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

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.

A soft vanilla sponge cake baked on a sheet pan, dipped in rich chocolate and rolled in desiccated coconut with a vibrant raspberry jam center. This Australian-inspired recipe, ready in about 55 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 350 calories and feeds 12, 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: 20 min Cook: 35 min Serves 12 Australian cuisine 350 cal/serving

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Ingredients

2 cups all-purpose flour
2 tsp baking powder
1 cup (227 g), softened unsalted butter
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1/2 cup whole milk
1/2 cup raspberry jam
2 cups semi-sweet chocolate chips
2 cups desiccated coconut

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Instructions

Step 1: Preheat oven to 350°F (175°C). In a medium bowl, sift together 2 cups all-purpose flour and 2 tsp baking powder; set aside.
Step 2: In a large mixing bowl, cream 1 cup softened unsalted butter with 1 1/2 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Step 3: Add 4 large eggs one at a time, beating well after each addition, then stir in 2 tsp vanilla extract.
Step 4: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture in three parts, beginning and ending with the flour, mixing just until combined.
Step 5: Pour batter into a greased 9x13-inch sheet pan and smooth the surface. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Step 6: Let cake cool completely, then cut into 2-inch squares. Spread 1/2 tsp raspberry jam between two squares to create sandwich layers.
Step 7: Melt 2 cups semi-sweet chocolate chips in a double boiler until smooth. Dip each sandwich into the chocolate, then immediately roll in 2 cups desiccated coconut to coat.
Step 8: Place the coated lamingtons on a rack to set for at least 30 minutes before serving.