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Raspberry Lamingtons

Featured in Sweet treats for any occasion.

Raspberry Lamingtons are a delightful twist on the classic Australian dessert. These charming 2-inch squares of soft, airy hot milk sponge cake are drenched in a vibrant raspberry glaze and generously coated with desiccated coconut. The combination creates the perfect balance of moist cake, fruity sweetness, and tropical coconut texture. Ready in just over an hour, these pretty pink treats make an impressive addition to afternoon tea, Valentine's Day celebrations, or any special occasion. The recipe yields 18 lamingtons that are not only visually stunning but also incredibly delicious, offering a unique alternative to traditional chocolate-coated versions.
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Updated on Fri, 07 Mar 2025 02:21:39 GMT
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A white plate with a slice of cake on it. | myhomemaderecipe.com

Raspberry Lamingtons bring a vibrant twist to a beloved Australian classic, infusing the traditional sponge cake squares with bright berry flavor. The delicate balance of tender cake, fruity glaze, and coconut coating creates a treat that's visually stunning and irresistibly delicious. I've found these pretty pink squares to be perfect for afternoon tea parties, baby showers, or anytime you want to elevate an ordinary day with something special.

Last summer, I served these at a garden party and was amused to watch guests who claimed they were 'just having one' return for seconds and thirds. The bright raspberry flavor seems to make them less heavy than the chocolate version, which guests used as perfect justification for 'just one more.'

Essential Ingredients and Selection Tips

  • Eggs: Use room temperature eggs for maximum volume when beating. This creates the airy texture essential to a proper sponge cake.
  • Cake Flour: The lower protein content of cake flour produces a more tender crumb than all-purpose flour. If unavailable, substitute by measuring 1 cup all-purpose flour, removing 2 tablespoons, and replacing with 2 tablespoons cornstarch.
  • Raspberries: Fresh berries provide the brightest flavor, but frozen work beautifully and are often more economical. If using frozen, there's no need to thaw them first.
  • Desiccated Coconut: The fine texture of desiccated coconut adheres better to the glaze than shredded coconut. Look for it in specialty baking stores or online if your regular grocery doesn't carry it.
A plate of red and white desserts. pin it
A plate of red and white desserts. | myhomemaderecipe.com

The quality of your raspberries significantly impacts the final flavor. During peak berry season, I use fresh local raspberries for an unmatched brightness. During off-seasons, premium frozen berries actually provide better flavor than out-of-season fresh ones that have traveled long distances.

Detailed Cooking Instructions

Create the Perfect Sponge Base:
Preheat oven to 350°F (175°C), line an 8-inch square pan with parchment. Warm ½ cup milk with 3 tablespoons butter. Sift 1½ cups cake flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. Beat 3 eggs until foamy, gradually adding 1 cup sugar until pale and thick. Stir in 1 teaspoon vanilla. Fold in flour mixture, then warm milk mixture. Pour into pan and bake for 25-30 minutes.
Cool and Prepare the Cake for Glazing:
Cool cake in pan 10 minutes, then transfer to a rack. Trim edges, cut into 16 squares, lightly trim top/bottom crusts. Freeze for 20 minutes.
Prepare the Vibrant Raspberry Glaze:
Sprinkle 1 tablespoon gelatin over 3 tablespoons cold water. Simmer 2 cups raspberries with ¼ cup water, mash, then strain. Stir in 3 cups confectioners' sugar, heat gently, dissolve gelatin, and cool to a thick but pourable consistency.
Master the Glazing Technique:
Dip each frozen cake square into glaze using a fork, ensuring even coating. Let excess drip off.
Apply the Coconut Coating with Finesse:
Roll glazed cakes in desiccated coconut. Chill for 1 hour before serving.

Understanding Sponge Cake Science

Extended beating of eggs and sugar incorporates air, creating a light, airy texture. The warm milk technique helps dissolve sugar and stabilize eggs, resulting in a sturdy yet tender cake ideal for lamingtons.

Make-Ahead Options and Storage

Lamingtons improve with time. Bake the sponge up to 2 days ahead. Assembled lamingtons keep in the fridge for 3 days or freeze up to 3 months. Thaw overnight before serving.

Flavor Variations to Consider

Swap raspberries for mango, passionfruit, or cherries. Add lemon zest to the cake batter for a citrus twist.

Traditional Serving Suggestions

Serve with tea or whipped cream. For a richer dessert, slice lamingtons and fill with whipped cream and fresh raspberries.

Troubleshooting Common Issues

Prevent sinking cake by thoroughly mixing eggs and sugar. Avoid thin glaze to prevent soggy cakes. Ensure coconut adheres properly by rewarming glaze if needed.

The journey of creating perfect raspberry lamingtons balances respect for tradition with creative innovation, bringing Australian charm to any dessert table.

A plate of red and white desserts. pin it
A plate of red and white desserts. | myhomemaderecipe.com

Frequently Asked Questions

→ Can I make Raspberry Lamingtons ahead of time?
Yes, you can make them 1-2 days ahead and store in an airtight container in the refrigerator. They actually taste even better on the second day as the flavors meld together.
→ Can I use fresh raspberries instead of frozen?
Yes, you can substitute fresh raspberries. Use the same amount (10 oz) and cook them slightly longer to break them down before straining.
→ What is desiccated coconut and can I substitute it?
Desiccated coconut is finely ground dried coconut. You can substitute with shredded coconut, though the texture will be slightly different but still delicious.
→ Why do I need to freeze the cake squares before coating?
Freezing makes the soft sponge cake easier to handle during coating and helps the glaze adhere better without making the cake too soggy.
→ Can I make a chocolate version of these lamingtons?
Yes, simply replace the raspberry glaze with a chocolate glaze made from 4 cups powdered sugar, 1/3 cup cocoa powder, 1/3 cup butter and 3/4 cup milk, heated until smooth.

Raspberry Lamingtons

These Raspberry Lamingtons feature soft sponge cake cubes dipped in raspberry glaze and rolled in coconut for a delightful Australian treat.

Prep Time
30 Minutes
Cook Time
40 Minutes
Total Time
70 Minutes
By: Zaho

Category: Desserts

Difficulty: Intermediate

Cuisine: Australian

Yield: 18 Servings (18 2-inch lamington squares)

Dietary: Vegetarian

Ingredients

→ For the Hot Milk Sponge Cake

01 5 eggs, at room temperature
02 1 cup whole milk
03 6 tablespoons butter
04 2 cups sugar (400 grams)
05 2 cups cake flour (220 grams)
06 2 teaspoons baking powder
07 ½ teaspoon salt
08 1 tablespoon vanilla extract

→ For the Raspberry Glaze

09 2 teaspoons gelatin powder
10 1 cup (200g) sugar
11 1¼ cup water, divided
12 10 oz. frozen raspberries, thawed
13 2 cups (250g) confectioners sugar
14 ¼ teaspoon red food coloring (optional)

→ For Coating

15 2 cups desiccated coconut

Instructions

Step 01

Place the eggs (while still in the shell) in a bowl of warm water for about 5 minutes. This will warm them up and help them whip to a higher volume later. Let them sit while you prep the cake pans and other ingredients.

Step 02

Preheat the oven to 350°F. Grease and flour two 8-inch square cake pans and place parchment paper in the bottom of the pans.

Step 03

Place the milk and butter in a saucepan and warm over low heat until the butter melts. Keep the pan on the lowest heat setting to stay warm while you beat the eggs.

Step 04

Crack the eggs in a large mixing bowl and add the sugar. Beat on high speed for 8-15 minutes until the eggs triple in volume and become pale yellow. When you stop the mixer and raise the whisk, the mixture should fall back in a ribbon-like pattern.

Step 05

Sift the flour, baking powder, and salt over the egg mixture and fold in with a spatula until just barely combined. You should still see some flour streaks.

Step 06

Add the vanilla to the warm milk mixture and pour the milk into the batter. Stir by hand, scraping the sides and bottom of the mixing bowl with a spatula to make sure all flour is incorporated.

Step 07

Divide the batter between the prepared cake pans. Bake for 30-34 minutes or until a toothpick comes out clean. When finished baking, set the pans on a wire rack and let them cool in the pans.

Step 08

In a small dish, sprinkle the gelatin over 1/4 cup of water and allow to soften for 5 minutes.

Step 09

In a small saucepan over medium-high heat, combine the remaining 1 cup of water and sugar, stirring until the sugar dissolves. Add the raspberries and cook for 5-8 minutes.

Step 10

Pour the mixture into a fine-mesh strainer set over a bowl. Press down to extract as much liquid as possible, then discard the solids.

Step 11

Heat the gelatin in the microwave for about 10 seconds until syrupy. Whisk the gelatin into the raspberry mixture. Sift the confectioners' sugar into a bowl, pour the raspberry syrup over it, and whisk until smooth. Add red food coloring if desired. Refrigerate for 15-20 minutes until slightly thickened.

Step 12

Set a wire cooling rack over a baking sheet lined with parchment or wax paper. Using a sharp knife, trim the edges off the sponge cake and cut into 2-inch squares. Place the cut squares on a plate and freeze for 30 minutes.

Step 13

Set up a 2-bowl system with raspberry glaze in one bowl and coconut in the other. Remove cake squares from freezer. Using a fork, spoon raspberry glaze over each cold cake square, turning to cover completely. Hold the glazed cake over the coconut bowl and spoon coconut on all sides. Place on the wire rack.

Step 14

When all cake squares have been coated with glaze and coconut, place the baking sheet in the refrigerator for 20-30 minutes to set before serving.

Notes

  1. These small, 2-inch cubes of soft sponge cake are drenched in a luscious raspberry glaze and coated in coconut for a delightful Australian treat.
  2. When confectioners' sugar is whisked into the raspberry syrup, the color changes to purple. The red food coloring is optional but will restore the vibrant raspberry color.

Tools You'll Need

  • Stand mixer with whisk attachment (or hand mixer)
  • Two 8-inch square cake pans
  • Parchment paper
  • Fine-mesh strainer
  • Wire cooling rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, milk)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 259
  • Total Fat: 8 g
  • Total Carbohydrate: 42 g
  • Protein: 4 g