Toasted Coconut Lamingtons with Raspberry Jam

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic Australian sponge cake squares dipped in chocolate and rolled in toasted coconut, filled with sweet raspberry jam. This australian-inspired desserts ready in about 50 minutes layers (113g) butter, softened, (200g) 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 180 calories and feeds 16, 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 16 Australian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease an 8x8-inch square baking pan. Cream 1/2 cup softened butter with 1 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, whisk together 1 cup all-purpose flour and 1 tsp baking powder.
  4. Step 4: Gradually add the dry ingredients to the butter mixture alternating with 1/4 cup milk, mixing until smooth.
  5. Step 5: Pour batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted comes out clean. Cool completely.
  6. Step 6: Cut cooled sponge cake into 16 equal squares. Spread about 1 tsp raspberry jam on the bottom of half the squares and sandwich with remaining squares.
  7. Step 7: In a microwave-safe bowl, melt 2 cups chocolate chips with 1/4 cup unsalted butter in 30-second intervals, stirring until smooth.
  8. Step 8: Roll each sandwich square in melted chocolate, then immediately coat with 2 cups toasted shredded coconut.
  9. Step 9: Place lamingtons on a wire rack to set the chocolate for at least 1 hour before serving.

Frequently asked questions

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

Total time is about 50 minutes (20 min prep + 30 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 Toasted Coconut Lamingtons with Raspberry Jam?

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 Toasted Coconut Lamingtons with Raspberry Jam?

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 Toasted Coconut Lamingtons with Raspberry Jam for a different number of people?

The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). 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 Toasted Coconut Lamingtons with Raspberry Jam?

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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