Name: Raspberry Lamingtons Recipe
Prep time: 25 min
Cook time: 34 min
Total time: 2 h 10 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 into ¼ cup and 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 light, fluffy sponge cake coated in a vibrant raspberry glaze and rolled in coconut. This recipe combines a tender hot milk sponge with a tangy, sweet raspberry topping that’s perfect for afternoon tea or a special dessert.

A group of red, cube-shaped sweets coated in white coconut flakes are stacked in a pyramid shape on a white cake stand in the center. Each cube has a soft texture visible beneath the coconut layer. Two cubes are placed separately on two small white round plates at the front, each with a silver fork beside it. The whole setup sits on a white marbled surface with a clean and bright 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 while you prepare the pans and ingredients.
Step 2: Preheat your 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 very low heat while beating the eggs.
Step 4: Crack the eggs into a large mixing bowl, add sugar, and beat on high speed for 8 to 15 minutes until the mixture triples in volume and becomes pale yellow.
Step 5: Sift the cake flour, baking powder, and salt over the egg mixture and gently fold in with a spatula just until combined, leaving some flour streaks.
Step 6: Stir the vanilla into the warm milk mixture and pour it into the batter. Fold gently to combine, scraping the sides and bottom with a spatula. Divide the batter evenly between the prepared pans.
Step 7: Bake for 30-34 minutes, checking at 30 minutes; a toothpick inserted should come out clean. Cool the cakes in their pans on a wire rack.
Step 8: For the raspberry glaze, sprinkle gelatin over 1/4 cup of water in a small dish and let soften for 5 minutes.
Step 9: Heat the remaining 1 cup of water and 1 cup sugar in a small saucepan over medium-high heat, stirring until sugar dissolves. Add raspberries and cook for 5-8 minutes.
Step 10: Strain the raspberry mixture through a fine-mesh strainer, pressing down to extract liquid. Discard solids.
Step 11: Microwave the softened gelatin for about 10 seconds until syrupy, then whisk into the raspberry syrup.
Step 12: Sift the powdered sugar into a bowl, pour raspberry syrup over it, and whisk until smooth. Add red food coloring if using. Refrigerate for 15-20 minutes until slightly thickened.
Step 13: Trim the cake edges and cut into 2-inch squares. Place squares on a plate and freeze for 30 minutes.
Step 14: Set up two bowls: one with raspberry glaze and one with desiccated coconut.
Step 15: Remove cake squares from freezer. Holding each square with a fork, spoon raspberry glaze over it, turning to coat. Let excess drip off, then roll in coconut, pressing to cover all sides. Place coated squares on a wire rack.
Step 16: Refrigerate coated lamingtons on a baking sheet for 20-30 minutes to set the glaze.

Tips & Variations

Warming the eggs before beating helps achieve a light, airy sponge.
Use fresh or homemade raspberry puree if frozen berries aren’t available.
Add a little lemon zest to the batter for a citrusy twist.
For a dairy-free version, substitute milk with oat or almond milk and use a butter alternative.

Storage

Store Raspberry Lamingtons in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavor and texture. You can also freeze the assembled lamingtons; thaw in the fridge overnight before eating.

How to Serve

A white pedestal plate holds a stack of fluffy pink cubes coated completely with a layer of white shredded coconut, giving them a soft, textured look. The cubes are slightly translucent with a smooth, jelly-like pink inside, and they form a pyramid shape with about three layers visible. Around the main plate, two white round plates each have one of these pink coconut-covered cubes placed near a gold fork, resting on a white marbled surface. The overall scene is bright and clean, focusing on the contrast between the deep pink cubes and the pure white coconut and plates. 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, the sponge cake can be baked a day in advance. Wrap it tightly and keep it at room temperature to maintain freshness before assembling the lamingtons.

What if I don’t have unflavored gelatin?

You can substitute gelatin with agar-agar powder using the same weight, but follow package instructions for dissolving and setting as they differ slightly.