Lamington-Style Sponge Cake with Raspberry and Coconut

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light vanilla sponge cake squares dipped in rich raspberry sauce and rolled in toasted coconut, inspired by the classic Australian lamington. This australian-inspired desserts ready in about 55 minutes layers all-purpose flour, baking powder, (113g), softened 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 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: 20 min Cook: 35 min Serves 8 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Grease and line an 8x8-inch square cake pan.
  2. Step 2: In a bowl, sift together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder.
  3. Step 3: In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 minutes.
  4. Step 4: Add 3 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
  5. Step 5: Alternately add the sifted flour mixture and 1/2 cup whole milk in three parts, beginning and ending with flour, mixing gently until just combined.
  6. Step 6: Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean; cool completely.
  7. Step 7: Cut the cooled sponge into 16 squares. Warm 1 cup raspberry jam gently until spreadable.
  8. Step 8: Dip each cake square into raspberry jam, letting excess drip off, then roll immediately in 2 cups toasted shredded coconut to coat fully. Place on a wire rack to set before serving.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 55 minutes (20 min prep + 35 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-Style 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-Style 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-Style 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-Style 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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