Lamingtons with Raspberry Jam and Coconut

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Classic Australian sponge cake squares dipped in chocolate and rolled in shredded coconut with a tangy raspberry jam center. This australian-inspired desserts ready in about 50 minutes pairs (115 g) unsalted butter, softened, (150 g) granulated sugar, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Cook: 30 min Serves 8 Australian cuisine 350 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F and grease an 8-inch square baking pan. In a bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
  2. Step 2: Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
  3. Step 3: In a separate bowl, sift together 1 cup all-purpose flour and 1 tsp baking powder. Gradually add flour mixture and 1/4 cup milk alternately to the butter mixture, mixing gently until smooth.
  4. Step 4: Pour batter into the pan and bake for 25-30 minutes until a toothpick inserted comes out clean. Cool completely, then cut into 16 squares.
  5. Step 5: Spread 1/2 cup raspberry jam between two squares to form sandwich layers.
  6. Step 6: For the chocolate icing, sift 2 cups powdered sugar and 1/3 cup cocoa powder into a bowl. Stir in 1/2 cup boiling water and 2 tbsp unsalted butter until smooth and slightly thickened.
  7. Step 7: Dip each sandwich into the chocolate icing, letting excess drip off, then roll in 2 cups desiccated coconut. Place on wire rack to set before serving.

Frequently asked questions

How long does Lamingtons with Raspberry Jam and Coconut take to make?

Total time is about 50 minutes (20 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 Lamingtons with Raspberry Jam and Coconut?

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 (150 g) granulated sugar from drying out.

Can I substitute ingredients in Lamingtons with Raspberry Jam 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 Lamingtons with Raspberry Jam 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 Lamingtons with Raspberry Jam 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.

Related recipes