Spiced Lamington Cake with Coconut and Raspberry Filling

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A twist on the classic Australian lamington cake featuring warm spices and a fresh raspberry and coconut cream filling. This australian-inspired desserts ready in about 80 minutes layers all-purpose flour, baking powder, ground cinnamon 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.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1 1/2 cups sweetened shredded coconut
• 1 cup raspberries
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/2 cup unsweetened cocoa powder
• 2/3 cup boiling water
• 2 tbsp corn syrup

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a medium bowl, sift together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
2. Step 2: In a large bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
3. Step 3: Add 3 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
4. Step 4: Alternately add the flour mixture and 1/2 cup whole milk in three additions, starting and ending with the flour mixture, beating just until combined.
5. Step 5: Pour the batter into a greased 8x8-inch square pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool completely.
6. Step 6: Whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form, then gently fold in 1 cup fresh raspberries.
7. Step 7: Cut the cooled cake into 1 1/2-inch cubes. Prepare the chocolate coating by whisking 1/2 cup unsweetened cocoa powder, 2/3 cup boiling water, and 2 tbsp corn syrup in a bowl until smooth.
8. Step 8: Dip each cake cube into the chocolate mixture, allowing excess to drip off, then roll in 1 1/2 cups sweetened shredded coconut to coat evenly. Place on a wire rack to set.
9. Step 9: Slice the lamington cubes in half horizontally and spread a generous spoonful of the raspberry coconut cream filling between each half before serving.