Soft, fluffy sponge cakes coated in sweet raspberry jam and shredded coconut, offering a fruity twist on the classic Lamington.

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

1/2 cup raspberry jam

1 1/2 cups shredded coconut

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Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined—don’t overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan, then turn it out onto a wire rack.
Once cooled, cut the cake into small squares.
Spread a thin layer of raspberry jam on each square.
Roll each jam-covered piece in shredded coconut, pressing gently to coat evenly.
Place the coated Lamingtons on a wire rack to set before serving.

Use a sharp serrated knife to cut the cake to avoid crumbling.

For a gluten-free version, substitute all-purpose flour with a gluten-free blend and ensure baking powder is gluten-free.

To reduce sweetness, decrease sugar in the cake and use a low-sugar jam.

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.

Avoid freezing as jam and coconut can become soggy after thawing.

Try variations with different fruit jams or add lemon zest for brightness.

Dairy-free options can use plant-based butter and milk alternatives.

Drizzling white chocolate over the coconut coating adds richness.