Raspberry Lamingtons are a delightful twist on the classic Australian treat, featuring soft sponge cake squares dipped in a fruity raspberry glaze and coated with desiccated coconut. These bite-sized treats are perfect for afternoon tea, special occasions, or simply as a sweet indulgence.
Why You’ll Love This Recipe
- Fruity and Refreshing – The raspberry glaze adds a fresh and tangy flavor.
- Soft and Fluffy – A light sponge cake with a perfect texture.
- Easy to Make – Simple ingredients and a straightforward process.
- Beautiful Presentation – The vibrant raspberry coating makes these lamingtons visually stunning.
- Perfect for Any Occasion – Great for parties, afternoon tea, or as a homemade gift.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
For the Raspberry Glaze:
- 1 cup fresh or frozen raspberries
- 1/2 cup powdered sugar
- 1/4 cup water
- 2 cups desiccated coconut (for coating)
Directions
- Preheat the Oven – Set your oven to 350°F (175°C) and line a baking pan with parchment paper.
- Prepare the Cake Batter – In a mixing bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate Dry Ingredients – Gently fold in the flour and baking powder, alternating with the milk, until the batter is smooth.
- Bake the Cake – Pour the batter into the lined baking pan and bake for 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let the cake cool completely before cutting.
- Make the Raspberry Glaze – Blend the raspberries, powdered sugar, and water until smooth. Strain the mixture to remove seeds.
- Cut and Coat the Cake – Slice the cooled sponge cake into squares. Dip each square into the raspberry glaze, ensuring even coverage, then roll in desiccated coconut.
- Set and Serve – Allow the lamingtons to set for about 30 minutes before serving.
Servings and Timing
- Servings: 9 pieces
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Calories: 210 kcal per serving
Variations
- Chocolate Raspberry Lamingtons – Drizzle melted dark chocolate over the coated lamingtons for extra richness.
- Jam-Filled Version – Slice the sponge in half and spread raspberry jam between the layers before coating.
- Coconut-Free Option – Use finely chopped nuts or freeze-dried raspberries instead of coconut for coating.
- Dairy-Free Version – Substitute plant-based butter and milk for a dairy-free alternative.
- Gluten-Free Alternative – Use a gluten-free flour blend for a wheat-free option.
Storage/Reheating
- Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze uncoated sponge cake squares for up to 1 month. Coat with glaze and coconut after thawing.
- Serving Tip: Let chilled lamingtons sit at room temperature for 10 minutes before serving for the best texture.
FAQs
Can I use store-bought sponge cake?
Yes, you can use a pre-made sponge cake to save time.
How do I prevent the cake from breaking while dipping?
Freeze the sponge cake squares for 15–20 minutes before dipping to keep them firm.
Can I use raspberry jam instead of fresh raspberries?
Yes, dilute raspberry jam with a little water to create a similar glaze.
What if I don’t have desiccated coconut?
Shredded or finely grated coconut can be used as an alternative.
Can I make these lamingtons ahead of time?
Yes, they can be prepared a day in advance and stored in the fridge.
How do I make the glaze thicker?
Reduce the amount of water or add more powdered sugar for a thicker consistency.
Can I use other berries?
Yes! Try using strawberries, blueberries, or blackberries for a different flavor.
Are these lamingtons overly sweet?
No, the tartness of the raspberries balances the sweetness perfectly.
Can I use a hand whisk instead of a mixer?
Yes, but it may take longer to achieve a fluffy cake texture.
What is the best way to coat the lamingtons evenly?
Use a fork or skewer to dip the cake into the glaze, then roll it in coconut with your hands.
Conclusion
Raspberry Lamingtons are a delicious and elegant twist on the classic Australian treat. With their soft sponge cake, fruity raspberry glaze, and coconut coating, they offer a perfect balance of sweetness and texture. Whether for a special occasion or a simple indulgence, these lamingtons are sure to impress. Try them today and enjoy a delightful homemade dessert!
PrintRaspberry Lamingtons
Soft and fluffy sponge cake squares dipped in a vibrant raspberry glaze and coated with desiccated coconut—a fruity and refreshing twist on the classic Australian treat!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup milk
For the Raspberry Glaze:
- 1 cup fresh or frozen raspberries
- 1/2 cup powdered sugar
- 1/4 cup water
- 2 cups desiccated coconut (for coating)
Instructions
-
Bake the Sponge Cake:
- Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
- In a mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Fold in flour, baking powder, and milk, stirring until smooth.
- Pour batter into the prepared pan and bake for 25 minutes, or until golden and a toothpick comes out clean.
- Let the cake cool completely before cutting into squares.
-
Prepare the Raspberry Glaze:
- In a blender, blend raspberries, powdered sugar, and water until smooth.
- Strain the mixture to remove seeds, creating a smooth glaze.
-
Coat the Lamingtons:
- Cut the cooled sponge cake into squares.
- Dip each square into the raspberry glaze, ensuring even coverage.
- Roll the coated squares in desiccated coconut, covering all sides.
-
Set & Serve:
- Place the lamingtons on a wire rack and let them set for 30 minutes before serving.
- Enjoy these fruity and coconut-coated treats!
Notes
- For extra flavor, add a splash of lemon juice to the raspberry glaze.
- Let the sponge cake sit overnight before dipping—it helps absorb the glaze better!
- Store in an airtight container for up to 3 days.