Toasted Lamingtons with Raspberry Jam and Coconut
Traditional Australian lamington squares toasted lightly, layered with raspberry jam, and coated in shredded coconut for a nostalgic dessert treat. This australian-inspired desserts ready in about 30 minutes pairs raspberry jam, powdered sugar, unsweetened cocoa powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.
Ingredients
- 1 (9x9 inch, cut into 16 squares) butter cake or sponge cake
- 1/2 cup raspberry jam
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup, melted unsalted butter
- 1/2 cup whole milk
- 2 cups, desiccated shredded coconut
- 1 tsp vanilla extract
Instructions
- Step 1: Spread 1/2 cup raspberry jam evenly over one side of each of the 16 butter cake squares and gently press together in pairs to form 8 jam-filled sandwich squares.
- Step 2: In a medium bowl, sift together 2 cups powdered sugar and 1/4 cup unsweetened cocoa powder. Stir in 1/4 cup melted unsalted butter, 1/2 cup whole milk, and 1 tsp vanilla extract until smooth and thick but pourable.
- Step 3: Place 2 cups shredded coconut in a shallow dish. Using two forks, dip each jam sandwich square into the chocolate icing to coat completely, then roll in shredded coconut to cover all sides.
- Step 4: Place coated lamingtons on a wire rack and let set for at least 30 minutes before serving. Optionally, toast the coconut lightly in a dry pan over medium heat for 2 minutes prior to coating for a toasted flavor.
Frequently asked questions
How long does Toasted Lamingtons with Raspberry Jam and Coconut take to make?
Total time is about 30 minutes (20 min prep + 10 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 Toasted 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 raspberry jam from drying out.
Can I substitute ingredients in Toasted 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 Toasted 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 Toasted 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.
