Toasted Lamington Cubes with Raspberry Coconut Coating

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Classic Australian lamington cake cubes toasted lightly and dipped in raspberry-infused chocolate and rolled in shredded coconut for a nostalgic treat. This australian-inspired desserts ready in about 35 minutes layers powdered sugar, unsweetened cocoa powder, fresh raspberry puree 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 220 calories and feeds 12, 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: 15 min Serves 12 Australian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Spread 2 cups shredded coconut evenly on a baking sheet and toast for 5-7 minutes until golden and fragrant, stirring once halfway. Remove and cool.
  2. Step 2: Cut 1 butter cake loaf into 1.5-inch cubes. Place cubes on a baking sheet and toast lightly in the oven for 5 minutes to firm up the edges.
  3. Step 3: In a medium bowl, sift together 2 cups powdered sugar and 1/3 cup unsweetened cocoa powder.
  4. Step 4: Add 1/2 cup fresh raspberry puree and 2 tbsp melted butter to the sugar and cocoa mixture. Stir until you get a smooth, thick chocolate-raspberry glaze.
  5. Step 5: Using a fork or skewer, dip each toasted cake cube into the glaze, making sure it is fully coated, then immediately roll it in the toasted shredded coconut to cover completely.
  6. Step 6: Place coated lamington cubes on a wire rack to set for 1 hour before serving to allow the glaze to firm up.

Frequently asked questions

How long does Toasted Lamington Cubes with Raspberry Coconut Coating take to make?

Total time is about 35 minutes (20 min prep + 15 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 Lamington Cubes with Raspberry Coconut Coating?

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 Lamington Cubes with Raspberry Coconut Coating?

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 Lamington Cubes with Raspberry Coconut Coating for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Lamington Cubes with Raspberry Coconut Coating?

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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