Layered Lamington Cake with Coconut and Raspberry Jam

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 traditional Australian sponge cake dipped in chocolate ganache and coated with shredded coconut, layered with raspberry jam for a fruity twist. This Australian-inspired recipe, ready in about 65 minutes, layers unsalted butter, granulated sugar, large eggs 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 450 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: 30 min Cook: 35 min Serves 8 Australian cuisine 450 cal/serving

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Ingredients

1 cup (226g), softened unsalted butter
1 cup (200g) granulated sugar
4 large eggs
1 tsp vanilla extract
2 cups (240g), sifted all-purpose flour
2 tsp baking powder
1/2 cup (120ml) whole milk
1/2 cup raspberry jam
2 cups (340g) semi-sweet chocolate chips
2/3 cup (160ml) heavy cream
2 cups, unsweetened shredded coconut

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Instructions

Step 1: Preheat oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper.
Step 2: In a large bowl, cream 1 cup softened unsalted butter with 1 cup granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
Step 3: Add 4 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
Step 4: In a separate bowl, sift together 2 cups all-purpose flour and 2 tsp baking powder.
Step 5: Alternate adding the flour mixture and 1/2 cup whole milk to the butter mixture, starting and ending with flour, mixing just until combined.
Step 6: Pour 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 7: Let the cake cool completely on a wire rack. Once cooled, cut the cake into 2 layers horizontally.
Step 8: Spread 1/2 cup raspberry jam evenly over the bottom layer, then place the top layer back on.
Step 9: To make chocolate ganache, heat 2/3 cup heavy cream in a saucepan until it just begins to simmer. Pour over 2 cups semi-sweet chocolate chips in a bowl and let sit 2 minutes, then stir until smooth.
Step 10: Place 2 cups shredded unsweetened coconut in a shallow dish. Dip each cake layer into the ganache, then immediately coat with shredded coconut. Allow to set on a wire rack before slicing and serving.