Name: Raspberry Lamingtons Recipe
Prep time: 30 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: ¼ cup + 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 soft sponge cake coated in a luscious raspberry glaze and rolled in coconut. This recipe creates light, fruity bites perfect for afternoon tea or a sweet snack.

A small square cake with three layers is shown on a white plate over a white marbled texture. The top and sides are covered with bright pink icing and sprinkled with white shredded coconut, creating a rough textured look. The inside reveals a light yellow, soft sponge cake center, and a thin dark brown layer at the bottom. A bite is taken from the front, showing the moist inside clearly. A metal fork is blurry in the background. 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 the eggs, still in their shells, in a bowl of warm water to warm them up. Let them sit while you prepare the cake pans and other ingredients.
Step 2: Preheat the oven to 350°F. Grease and flour two 8-inch square cake pans and line the bottoms with parchment paper.
Step 3: In a saucepan, warm the milk and butter over low heat until the butter melts. Keep it warm on the lowest heat setting.
Step 4: Crack the warmed eggs into a large mixing bowl and add 2 cups sugar. Beat on high speed for 8 to 15 minutes until the volume triples and the mixture is pale yellow.
Step 5: Sift together the cake flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture, leaving some flour streaks.
Step 6: Stir the vanilla into the warm milk mixture, then pour it into the batter. Mix gently by hand, scraping the bowl to combine all flour. Divide the batter evenly between the pans.
Step 7: Bake for 30 to 34 minutes until a toothpick inserted in the center comes out clean. Cool the cakes in the pans on a wire rack.
Step 8: For the raspberry glaze, sprinkle gelatin over ¼ cup water and let soften for 5 minutes.
Step 9: Heat 1 cup water and 1 cup sugar in a saucepan over medium-high heat, stirring until sugar dissolves. Add raspberries and cook 5-8 minutes.
Step 10: Strain the raspberry mixture through a fine mesh sieve, pressing to extract liquid. Discard solids.
Step 11: Microwave the gelatin for about 10 seconds until syrupy, then whisk it into the strained raspberry syrup.
Step 12: Sift powdered sugar into a bowl, pour the raspberry syrup over it, and whisk until smooth. Stir in red food coloring if using. Chill in the refrigerator for 15-20 minutes until slightly thickened.
Step 13: Place a wire rack over a parchment-lined baking sheet. Trim cake edges, cut into 2-inch squares, and freeze the pieces for 30 minutes.
Step 14: Prepare two bowls: one with the raspberry glaze and one with desiccated coconut.
Step 15: Using a fork to hold a frozen cake square, spoon raspberry glaze to coat completely, allowing excess to drip back. Then spoon coconut over all sides, covering the cake fully. Place coated squares on the wire rack.
Step 16: Refrigerate the coated lamingtons on the baking sheet for 20-30 minutes to set the glaze.

Tips & Variations

For extra flavor, gently toast the desiccated coconut before coating to add a nutty aroma.
You can substitute frozen raspberries with fresh ones if available, adjusting cooking time slightly to cook down the fresh fruit.
Use red food coloring sparingly; the natural raspberry juice provides lovely color and flavor already.
Ensure eggs are warmed to help create a light, airy sponge cake with good volume.

Storage

Store raspberry lamingtons in an airtight container in the refrigerator for up to 3 days. For best texture, bring them to room temperature before serving. They can be frozen after assembly; thaw in the refrigerator overnight and refresh the coconut coating if needed.

How to Serve

A stack of bright red square-shaped sweets covered in white shredded coconut sits on a white pedestal plate, forming a pyramid with multiple layers of cubes layered closely together. In front, two white round plates each hold one similar red cube with a fluffy coconut coating, accompanied by gold forks lying next to the sweets. The background and surface feature a clean white marbled texture, creating a bright and fresh setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge cake ahead of time?

Yes, you can bake the sponge cake a day in advance. Wrap it well in plastic wrap and keep it refrigerated until you are ready to assemble the lamingtons.

What can I use if I don’t have gelatin?

If you don’t have gelatin, you can use agar-agar as a vegetarian substitute, but use according to package instructions as it differs in strength. Alternatively, reduce the raspberry glaze a bit longer to thicken naturally.