Lamington-Style Sponge Cake with Kakadu Plum Jam

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

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 developed and reviewed.

A light sponge cake inspired by the classic Australian lamington, coated in chocolate and rolled in desiccated coconut, paired with tangy Kakadu plum jam. This Australian-inspired recipe, ready in about 50 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 280 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: 30 min Serves 12 Australian cuisine 280 cal/serving

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Ingredients

1 cup all-purpose flour
1 tsp baking powder
1/2 cup, softened unsalted butter
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/4 cup whole milk
7 oz, chopped dark chocolate
2 tbsp unsalted butter (for chocolate glaze)
1 1/2 cups desiccated coconut
1/2 cup Kakadu plum jam

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Instructions

Step 1: Preheat oven to 350°F and grease a 9x9-inch square baking pan. In a bowl, whisk together 1 cup all-purpose flour and 1 tsp baking powder.
Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar using an electric mixer until light and fluffy (about 3-4 minutes).
Step 3: Beat in 3 large eggs, one at a time, then add 1 tsp vanilla extract.
Step 4: Alternate adding the flour mixture and 1/4 cup whole milk to the butter mixture, beginning and ending with the flour, mixing gently until combined.
Step 5: Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
Step 6: Cut the cooled sponge cake into 2-inch squares.
Step 7: For the chocolate glaze, melt 7 oz chopped dark chocolate with 2 tbsp unsalted butter in a heatproof bowl over simmering water until smooth.
Step 8: Spread 1/2 cup Kakadu plum jam on half of the cake squares.
Step 9: Dip each jammed square into the chocolate glaze, then roll in 1 1/2 cups desiccated coconut to coat fully. Place on a wire rack to set.
Step 10: Allow the lamington-style cakes to set for 1 hour before serving for the chocolate to firm up and flavors to meld.