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Lamingtons with Raspberry Centers

A quintessential treat adored in Australia is Lamingtons. This iconic dessert rely on whipped eggs, for their light and airy textures. One bite of the dessert will have you floating on cloud nine. Lamingtons are sweet, buttery, and light sponge cakes, filled with raspberry jam, coated in chocolate ganache, and rolled in toasted coconut. Yes, it’s just as lovely as it sounds!


16 servings

Total Time

1½ hours + baking & cooling

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Test Kitchen Tip

Desiccated coconut is fresh coconut that’s been shredded, flaked, or ground, then dried, but not sweetened. Toasting enhances coconut’s flavor. To toast, spread the desiccated coconut evenly on a baking sheet and bake at 325°, stirring occasionally, until coconut is just starting to brown, about 10 minutes.


Preheat oven to 350°. Coat an 8-inch square pan with butter and line bottom with parchment.

For the sponge cake, whip eggs, sugar, vanilla bean paste, and salt in the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until thick and pale, about 20 minutes.

Sift together flour and baking powder, fold into egg mixture with a spatula, then gently whisk butter into batter by hand and spread into prepared pan.

Bake cake until a toothpick inserted in center comes out clean, 2830 minutes; cool completely.

When cool, turn cake out onto cutting board, remove parchment, and trim brown edges from cake. Cut cake into 16 squares. Using a melon baller, scoop out two cake balls from centers of each square (discard second scoop from each square). Fill cavities with ½–1 tsp. jam and top with reserved cake balls. Cover squares with plastic wrap, and refrigerate 1 hour.

For the topping, place chocolate in a bowl. Heat cream in a saucepan over medium just until it begins to boil; pour over chocolate and stir until melted and smooth.

Place coconut in a shallow dish. Set a rack inside a baking sheet.

Using two forks, dip each cake into ganache, tapping off excess on side of bowl, then roll in coconut, lightly pressing to completely coat. Transfer cakes to prepared rack, and let set 30 minutes before serving.


To incorporate air into the batter, beat the eggs and sugar together until they’re thick and pale. The batter should “ribbon” from the beater when lifted.

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