Name: Raspberry Lamingtons Recipe
Prep time: 25 min
Cook time: 34 min
Total time: 1 h 30 min
Cuisine: Australian
Ingredients: 5 large eggs; 1 cup whole milk; 6 tablespoons butter; 2 cups granulated sugar (400 grams); 2 cups cake flour (220 grams); 2 teaspoons baking powder; ½ teaspoon salt; 1 tablespoon vanilla extract; 2 teaspoons unflavored gelatin powder; 1 cup granulated sugar (200 grams); 1¼ cup water (divided, 1¼ cups total – ¼ cup and 1 cup); 10 ounces frozen raspberries (thawed); 2 cups powdered sugar (250 grams); ¼ teaspoon red food coloring (optional); 2 cups desiccated coconut

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Introduction

Raspberry Lamingtons are a delightful twist on the classic Australian treat, featuring a light hot milk sponge cake coated in a luscious raspberry glaze and rolled in coconut. This recipe balances fluffy cake with vibrant berry flavor, perfect for teatime or a special dessert.

A tall pile of small red square treats covered in a white powdery coating sits on a white pedestal plate in the center. Two of these red cubes, each fully coated with the powdery white texture giving a rough surface, are placed separately on two small white round plates. Each of these plates has a golden fork resting on it next to the cube. The whole scene is set against a white marbled surface with bright lighting highlighting the texture of the treats. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large eggs
1 cup whole milk
6 tablespoons butter
2 cups granulated sugar (400 grams)
2 cups cake flour (220 grams)
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon vanilla extract
2 teaspoons unflavored gelatin powder
1 cup granulated sugar (200 grams)
1¼ cup water (divided)
10 ounces frozen raspberries (thawed)
2 cups powdered sugar (250 grams)
¼ teaspoon red food coloring (optional)
2 cups desiccated coconut

Instructions

Step 1: Place eggs (still in shell) in a bowl of warm water to warm while preparing pans and ingredients. Preheat oven to 350°F. Grease and flour two 8-inch square cake pans, lining the bottoms with parchment paper.
Step 2: Heat milk and butter together in a saucepan over low heat until butter melts. Keep warm on the lowest heat setting.
Step 3: Crack eggs into a large mixing bowl, add 2 cups granulated sugar, and beat on high speed for 8 to 15 minutes until the mixture triples in volume and turns pale yellow.
Step 4: Sift cake flour, baking powder, and salt over the egg mixture. Gently fold in with a spatula until partially combined with some flour streaks visible.
Step 5: Stir vanilla into warm milk and butter mixture, then pour it into the batter. Stir carefully by hand, scraping bowl sides and bottom to incorporate all flour.
Step 6: Divide batter evenly between prepared pans and bake for 30-34 minutes, checking with a toothpick starting at 30 minutes. Let cakes cool in pans on wire racks.
Step 7: For the raspberry glaze, sprinkle gelatin over ¼ cup water and let soften 5 minutes. Meanwhile, heat remaining 1 cup water with 1 cup sugar in a saucepan until sugar dissolves. Add thawed raspberries and cook 5-8 minutes.
Step 8: Strain raspberry mixture through a fine sieve, pressing to extract liquid. Discard solids. Warm gelatin in microwave about 10 seconds until syrupy and whisk into raspberry syrup.
Step 9: Sift powdered sugar into a bowl and whisk in raspberry syrup until smooth. Add red food coloring if using. Refrigerate 15-20 minutes until slightly thickened.
Step 10: Trim cake edges and cut into 2-inch squares. Freeze squares for 30 minutes on a plate.
Step 11: Prepare two bowls: one with raspberry glaze, the other with desiccated coconut. Remove cake squares from freezer.
Step 12: Holding a cake square with a fork, spoon glaze over it completely and allow excess to drip off. Then coat all sides with coconut using a spoon. Place coated pieces on a wire rack over a lined baking sheet.
Step 13: Refrigerate the coated lamingtons 20-30 minutes to set the glaze before serving.

Tips & Variations

Warm the eggs slightly before beating to achieve a lighter, fluffier sponge cake.
If fresh raspberries aren’t available, frozen ones work well when thawed completely.
For extra flavor, add a teaspoon of lemon zest to the raspberry glaze mixture.
Use natural red food coloring or omit it altogether if you prefer a more subtle glaze color.
Lamingtons can be cut larger or smaller to suit your preference — just adjust glazing and coating accordingly.

Storage

Store raspberry lamingtons in an airtight container in the refrigerator for up to 3 days. The glaze will soften the coconut coating over time, but the flavor remains delicious. For best texture, enjoy them the day they are made. Reheat is not recommended as the glaze may melt.

How to Serve

A stack of pink square lamington cakes covered in shredded white coconut is placed on a white cake stand in the center. Each lamington is a single layer of bright pink sponge cake with a moist texture, fully coated with the white coconut flakes. Two individual lamingtons sit on white round plates in the foreground, each accompanied by a gold fork angled beside the cake. The surface beneath everything is a white marbled texture, creating a clean and soft background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit for the glaze?

Yes, you can substitute raspberries with strawberries, blueberries, or mixed berries, adjusting cooking time to soften the fruit and extract juices similarly.

Can I make these lamingtons ahead of time?

You can prepare the cakes and glaze in advance, but assemble and coat the lamingtons close to serving time to keep the sponge fresh and prevent the coconut from becoming soggy.