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While Down Under has fairy toast and Vegemite, probably one of the most endearing foods of Australia is the lamington. A simple vanilla cake filled with some jam, coated in chocolate, and then dipped in fluffy shredded coconut makes it a fun treat for kids and adults alike. Origin stories are always murky, but it is easy to say that they were invented around the late 19th century and early 20th century as a small finger food dessert. One of the first printed recipes dates back to a publication called Queensland Country Life for their 1900 December edition. Since then, the lamington has shapeshifted into a thousand different variations and this is where we get this recipe for Raspberry Lamington Cake — a sweet treat that has all of the elements of a petite lamington but in the form of a simple to-prep sheet cake.
This cake comes together in a snap. Since it is an oil-based cake, you can prep the batter by hand without the use of a mixer.
Once the batter is prepped and baked, the star of the cake — the frosting — can be made. Similar to its origins, it uses chocolate as a foundation but builds up the frosting with the addition of butter, powdered sugar, and salt. A bit of strained raspberry jam is added to the frosting, giving it a natural fruity flavor and a fun pink coloring.
Garnished with untoasted coconut, this Raspberry Lamington Cake is ready to go!
The cake is exceedingly tender and fluffy, and the vanilla gives just the right amount of flavor.
Raspberry frosting on top is a wonderfully addictive frosting that has a sturdy richness but also has a light and fruity taste that’s highlighted by the tropical floral notes of the coconut.
Each bite of the Raspberry Lamington Cake has all of the essence of its classic counterpart but takes a fraction of the effort to bake and assemble. No messy chocolate-soaked fingers and loads of crumbs and coconut coating the floors. Here this cake is made for a crowd and made for sharing.
Raspberry Lamington Sheet Cake
For the cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup milk, room temperature
For the frosting:
- 10 oz white chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 3/4 cup unsalted butter, cut into small pieces
- 1/4 cup raspberry jam, strained to remove seeds
- 2 1/3 cups powdered sugar
- 1/4 teaspoon fine salt
- Red food coloring
- Shredded sweetened coconut, for garnish
To make the cake:
- Preheat oven to 350°F. Grease a 9x13 baking dish with baking spray, set aside.
- Whisk flour, baking powder, and salt in a bowl and set aside.
- In a mixer whip sugar and vegetable oil until light and pale in color, about 3 minutes. Add eggs one at a time, whipping well after each addition. Add in vanilla.
- On a low speed, add dry ingredients in 3 parts and milk in 2 parts, beginning and ending with the dry ingredients. Use a spatula to scrape the bowl and thoroughly incorporate the ingredients into the batter.
- Pour batter into the prepared pan, baking until the cake is golden around the edges and a toothpick inserted comes out clean with a few moist crumbs, about 25 to 30 minutes. Let cool completely.
To make the frosting:
- In a microwave-safe bowl, melt white chocolate chips, heavy cream, corn syrup, and butter in 10 to 15-second intervals, stirring each time until completely melted.
- Stir in jam until thoroughly combined. Gradually add powdered sugar a cup at a time, whisking between each addition. Add in the salt and if you want a drop of food coloring.
- Use an off-set spatula to spread frosting over cake, garnish with coconut before frosting hardens. Serve up and enjoy!