Go Back
–+ servings
Raspberry Lamingtons

Raspberry Lamingtons: Irresistibly Soft and Fruity Delights

Raspberry Lamingtons are a delightful treat featuring tender sponge cake squares enveloped in a glossy raspberry glaze, rolled in coconut, and perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 34 minutes
Chilling Time 30 minutes
Total Time 1 hour 34 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: Australian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 4 large Eggs Warm them for better volume during whipping.
  • 1 cup Whole Milk Can be substituted with almond or soy milk.
  • 1 cup Butter Can be replaced with margarine or dairy-free alternative.
  • 2 cups Granulated Sugar Adjust quantity for lower sugar options.
  • 2 cups Cake Flour All-purpose flour can be used but texture may vary.
  • 1 tablespoon Baking Powder Ensure it’s fresh for optimal rise.
  • 0.5 teaspoon Salt Omit if avoiding salt.
  • 1 teaspoon Vanilla Extract Almond extract can be used as alternative.
For the Raspberry Glaze
  • 1 teaspoon Unflavored Gelatin Use agar-agar for vegetarian option.
  • 2 cups Powdered Sugar Reduce for less sweetness or replace with alternatives.
  • 10 ounces Frozen Raspberries Fresh raspberries can be used when in season.
  • 1 drop Red Food Coloring Optional for enhanced color.
For Coating the Lamingtons
  • 2 cups Desiccated Coconut Use finely shredded coconut for best results.

Equipment

  • 8-inch cake pans
  • Mixing Bowl
  • Saucepan
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Warm your eggs in their shells under warm water for about 5 minutes. Grease and flour two 8-inch cake pans.
  2. Melt 1 cup of butter with 1 cup of whole milk over low heat, then set aside to cool slightly. Whip the warmed eggs with 2 cups of sugar until pale and tripled in volume. Fold in sifted cake flour, baking powder, salt, and vanilla extract, then the warm milk mixture.
  3. Pour the batter into prepared pans and bake at 350°F (175°C) for 30-34 minutes. A toothpick should come out clean.
  4. Cool the cakes in their pans for 10 minutes, trim edges, and cut into uniform squares, about 2 inches.
  5. Soften 1 teaspoon of gelatin in 2 tablespoons of cold water. Cook 10 ounces of frozen raspberries with 1/2 cup of sugar and 1/4 cup of water until raspberries break down. Strain the mixture, whisk in gelatin and 2 cups of powdered sugar until smooth.
  6. Chill the cake squares in the freezer for 15 minutes. Dip each square in the raspberry glaze and roll in desiccated coconut.
  7. Transfer coated lamingtons to a platter and refrigerate for at least 30 minutes until glaze is firm.

Nutrition

Serving: 1pieceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Make the sponge cake a day ahead to save time, but wait to coat until the day of serving for best texture.

Tried this recipe?

Let us know how it was!