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Cozy Raspberry Filled Lamingtons

Soft sponge cake filled with raspberry jam, dipped in chocolate, and rolled in shredded coconut. Perfect for desserts, afternoon tea, or festive gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 lamingtons
Course: Dessert, Snack
Cuisine: Australian, Holiday
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 1 ½ cups all-purpose flour
  • 4 large eggs
  • ¾ cup sugar
  • ½ cup unsalted butter softened
  • 1 tsp vanilla extract
Filling & Coating
  • ½ cup raspberry jam
  • 1 cup semi-sweet chocolate chopped
  • ¼ cup heavy cream or milk
  • 1 cup shredded coconut

Equipment

  • Mixing bowls
  • Baking pan
  • Wire rack
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
  2. Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract.
  3. Fold in flour until smooth. Pour batter into prepared pan.
  4. Bake 25–30 minutes until golden and firm. Cool completely on wire rack.
  5. Cut cake into 2-inch squares. Spread raspberry jam between two squares to form sandwiches.
  6. Melt chocolate with cream until smooth. Dip each sandwich into chocolate, then roll in shredded coconut.
  7. Place on wire rack to set. Serve at room temperature.

Notes

Best served fresh. Can be stored in airtight container at room temperature for up to 2 days.