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Raspberry Lamingtons

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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!

Ingredients

Scale
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.

Find it online: https://yumfoodusa.com/raspberry-lamingtons/