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–+ servings

Raspberry Lamingtons

Delicious sponge cake squares coated in chocolate and rolled in desiccated coconut, filled with raspberry jam.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Australian
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Cake
  • 100 g unsalted butter softened
  • 150 g caster sugar
  • 2 large eggs
  • 150 g self-raising flour sifted
  • 50 ml milk
Filling
  • 200 g raspberry jam
Coating
  • 200 g dark chocolate melted
  • 100 g desiccated coconut

Method
 

Prepare the Cake
  1. Preheat the oven to 180°C (350°F). Grease and line a baking pan with parchment paper.
  2. In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Gradually fold in the sifted self-raising flour and milk until just combined.
  5. Pour the batter into the prepared baking pan and smooth the top.
  6. Bake for 25 minutes or until a skewer inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Assemble the Lamingtons
  1. Once the cake is completely cool, cut it into squares.
  2. Spread a layer of raspberry jam on top of half of the squares, then sandwich with the remaining squares.
  3. Dip each sandwich in melted dark chocolate, allowing excess to drip off.
  4. Roll the chocolate-coated lamingtons in desiccated coconut until fully covered.
  5. Place on a cooling rack to set before serving.

Nutrition

Serving: 1lamingtonCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container for up to 3 days.

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