For 8 servings:


• 2 c. all-purpose flour

• 1 tbsp. baking powder

• 1/2 tsp. kosher salt

• 1 c. butter (250g butter)

• 1 c. caster sugar

• 3 eggs

• 2 tsp. vanilla extract

• 1/2 c. milk

• about 3/4 easy raspberry jam (recipe below)

Coating & Topping:

• 4 tbsp. unsalted butter

• 1 c. milk

• 1/2 c. Dutch process cocoa powder

• 3 c. confectioners sugar

• 2 c. shredded coconut

• Sweetened whipped cream (recipe below)

• Fresh Driscoll’s raspberries

Preheat oven to 350F. In a mixing bowl, mix together flour, baking powder, and salt until incorporated; set aside.

In a standing mixer or with an electric mixer, cream together butter and sugar. Beat in eggs, one at a time.

Add vanilla extract and milk. Fold in dry/flour mixture; mix until just incorporated

Baking for 35-40 minutes in a non-stick 9 square pan lined with parchment paper. Let it cool completely before removing it from the pan.

Cut the cake horizontally and fill with raspberry jam. Trim the cake’s outer edges and then cut into 16 pieces.

Place shredded coconut on a plate. Place a cooling rack over a sheet of parchment paper.

For coating, melt butter in a saucepan over medium heat. Mix in milk. Stir in cocoa powder until well incorporated. Add confectioners sugar ½ cup at a time, whisking constantly. Transfer to a bowl. Let it cool completely before using.

To coat the cake, use two forks to gently dip the cake into the mix. Roll in coconut until it is completely coated. Set dipped cake onto a cooling rack, letting the parchment paper catch any extra coating.

Refrigerate for about an hour. Before serving, let the lamingtons come to room temperature before serving. Top with whipped cream and raspberries.

Easy Raspberry Jam

For about 3/4 cup:

• 1 pint Driscoll’s raspberries

• 1/3 c. granulated sugar

• 2 tsp. lemon juice

Combine fresh raspberries, sugar and lemon juice in a small saucepan over medium heat. Stir frequently and mash berries with a wooden spoon. Once the mixture starts to bubble, reduce the heat to medium-low and simmer for approximately 12-15 minutes. When it is done, the jam should be able to hold its form on a cold spoon. Transfer to clean glass bowl or cup to let it cool completely. When completely cool, cover and refrigerate.

Sweetened Whipped Cream

• 1 1/4 c. heavy cream

• 1 tbsp. confectioners sugar

• 1 tsp. pure vanilla extract

In a standing mixer with a whisk attachment, whisk heavy cream until stuff peaks form. Add sugar and vanilla extract. Mix again until well incorporated. Refrigerate if not using immediately.