Name: Raspberry Lamingtons Recipe
Prep time: 30 min
Cook time: 34 min
Total time: 1 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: 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

Print Recipe· 3.8 from 37 reviews

If you are ready to fall in love with a treat that perfectly balances light, fluffy sponge with a sweet-tart raspberry glaze and a delicate coconut coating, then this Raspberry Lamingtons Recipe is a must-try. These little squares of heaven blend classic Australian charm with a fresh twist, delivering a sensational combination of textures and flavors that will have you reaching for more. Whether it’s for afternoon tea, a special celebration, or just because, Raspberry Lamingtons offer both comfort and elegance in every bite.

Ingredients You’ll Need

The image shows the process of making colorful square jelly-like cubes coated with shredded coconut. On the left top, there are plain yellowish cubes with smooth, soft texture placed on a white marbled surface next to a knife. Below, a white bowl contains bright red liquid, while a pair of metal forks holds a yellow cube being dipped into the red liquid coating. On the right side, a white bowl holds a creamy white mixture, and a woman’s hand holds a fork with a red cube coated in white shredded coconut, while a spoon sprinkles more coconut on top. The background features a white marbled texture with cubes resting on a cooling rack. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to making wonderful Raspberry Lamingtons. Each element, from the eggs to the gelatin, plays an essential role in creating the perfect sponge texture, the vibrantly flavored raspberry glaze, and the irresistible coconut shell.

5 large eggs: Use room temperature eggs to achieve a higher volume when whipping for a light sponge.
1 cup whole milk: Adds richness and moisture to the cake batter.
6 tablespoons butter: Melts with the milk to provide tenderness and subtle flavor.
2 cups granulated sugar (400 grams): Sweetens the sponge and helps with the volume during beating.
2 cups cake flour (220 grams): Gives a fine crumb and delicate texture perfect for lamingtons.
2 teaspoons baking powder: Leavens the sponge to keep it airy.
½ teaspoon salt: Balances sweetness and enhances flavor.
1 tablespoon vanilla extract: Adds warmth and depth to the sponge.
2 teaspoons unflavored gelatin powder: Sets the raspberry glaze to coat the cake evenly.
1 cup granulated sugar (200 grams): Sweetens the raspberry glaze.
1¼ cup water (divided): Used to brew the sponge and cook the raspberry syrup.
10 ounces frozen raspberries (thawed): Provides tartness and vibrant color in the glaze.
2 cups powdered sugar (250 grams): Makes the glaze smooth and sweet.
¼ teaspoon red food coloring (optional): Intensifies the raspberry color for a stunning presentation.
2 cups desiccated coconut: Creates the signature lamington coating with a chewy, nutty texture.

How to Make Raspberry Lamingtons Recipe

Step 1: Prepare the Hot Milk Sponge Cake

Begin by placing the eggs in warm water to bring them to room temperature, which helps them whip up into a voluminous, pale yellow foam. While the eggs warm, grease, flour, and line two 8-inch square pans with parchment paper for non-stick baking. Warm the milk and butter gently over low heat until the butter melts, keeping the mixture warm but not hot. Next, beat the eggs with sugar at high speed for 8 to 15 minutes until tripled in size and pale. Carefully sift and fold the dry ingredients into the airy eggs, being mindful not to deflate the mixture. Stir in vanilla and the warm milk-butter mix, gently combining everything before dividing evenly between the pans. Bake at 350°F for 30–34 minutes until a toothpick comes out clean and the sponge bounces back to a gentle press.

Step 2: Make the Raspberry Glaze and Coconut Coating

While the sponge cools, soften the gelatin by sprinkling it over a quarter cup of water. Heat the remaining water and sugar, stirring until dissolved, before adding the thawed raspberries and cooking them down for about 5 to 8 minutes. Strain the cooked mixture to extract a smooth syrup, discarding the seeds and pulp. Briefly warm the gelatin until syrupy and whisk it into the raspberry liquid, then combine this syrup with powdered sugar for a silky texture. Add the optional red coloring for a vivid hue and chill the glaze until slightly thickened—this ensures the glaze will cling perfectly to the cake.

Step 3: Assemble the Raspberry Lamingtons

Trim the cooled sponge cake edges and cut into uniform 2-inch squares. Pop these on a plate into the freezer for about 30 minutes to firm up, making them easier to glaze. Set up a dipping station with the raspberry glaze in one bowl and desiccated coconut in another. Holding each frozen square with a fork, spoon the glaze generously over every side, allowing excess to drip back. Immediately coat the sticky cake in coconut, pressing gently to ensure full coverage. Place the finished lamingtons on a wire rack and refrigerate them for 20 to 30 minutes to set the coating. Your Raspberry Lamingtons are now ready to delight!

How to Serve Raspberry Lamingtons Recipe

The image shows a small, square cake with three main layers. The outer layer is bright pink and covered in white shredded coconut, giving it a rough texture. Inside, there is a thick, soft, light yellow sponge cake layer visible where a bite has been taken out, showing its fluffy texture. The cake sits on a smooth white plate, with a silver fork slightly out of focus in the background. The whole scene is set on a white marbled surface, creating a clean and bright look. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your Raspberry Lamingtons with fresh raspberries on the side or a light dusting of extra powdered sugar for an elegant, snowy touch. A sprig of mint adds a pop of green and freshness that contrasts beautifully with the sweet and tart flavors. These simple garnishes make your treats look irresistible and add a bit of extra flair to your presentation.

Side Dishes

Serve your lamingtons alongside a cup of freshly brewed tea, coffee, or a glass of chilled champagne for a celebratory feel. For a more indulgent twist, pair them with vanilla bean ice cream or a dollop of whipped cream to complement the sponge’s softness and the tangy raspberry glaze. These combinations create a perfect balance between sweetness and creaminess that guests will love.

Creative Ways to Present

Want to jazz up your Raspberry Lamingtons presentation? Try stacking the squares on a tiered cake stand for a stunning centerpiece. Or arrange them inside a rustic wooden box lined with parchment for a charming picnic treat. For parties, serve lamingtons on skewers dipped in the glaze and rolled in coconut for a fun, bite-sized twist. These creative ideas help make your Raspberry Lamingtons the star of any gathering.

Make Ahead and Storage

Storing Leftovers

Keep leftover Raspberry Lamingtons in an airtight container in the refrigerator, where they will stay fresh and moist for up to three days. The cool temperature helps preserve the raspberry glaze and coconut coating without drying out the delicate sponge underneath, so each bite remains just as delightful as the day you made them.

Freezing

Raspberry Lamingtons freeze beautifully. Arrange the cake squares in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag, separated by parchment paper. For up to two months, your lamingtons will maintain their texture and flavor. Thaw in the fridge overnight before serving for best results.

Reheating

To enjoy Raspberry Lamingtons after freezing, simply thaw them in the fridge overnight. Avoid microwaving to prevent the coconut from becoming soggy and the sponge turning rubbery. If you’d like them slightly warm, let them sit at room temperature for 30 minutes to refresh the texture without overheating. This gentle prep keeps your lamingtons tasting just like freshly made.

FAQs

What is the secret to a light and fluffy sponge in this Raspberry Lamingtons Recipe?

The key is to use room temperature eggs and beat them with sugar for a long time until the mixture triples in volume and turns pale yellow. This aeration creates the light texture that is the heart of a great lamington.

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries can be used for the glaze and will impart an even brighter flavor. Just be sure to cook and strain them the same way to remove seeds and pulp for a smooth coating.

Is there a substitute for gelatin in the raspberry glaze?

Yes, agar-agar or pectin can work as vegetarian alternatives to gelatin. However, their setting times and textures differ slightly, so use according to package instructions and adjust the glaze consistency if needed.

How do I prevent the coconut from clumping in the glaze?

For the best coconut coating, ensure the raspberry glaze is thick but still fluid enough to coat the sponge evenly. Dipping while the glaze is still cold helps the coconut adhere without clumping or sliding off.

Can I make mini Raspberry Lamingtons for parties?

Definitely! Just cut the sponge into smaller squares or even use cookie cutters for fun shapes. The dipping process is the same, and these bite-sized treats are perfect for gatherings and kids’ parties.

Final Thoughts

This Raspberry Lamingtons Recipe is a joyful celebration of textures and flavors, combining classic sponge cake with a vibrant raspberry twist and the delightful chew of coconut. Once you try making them at home, you’ll understand why these treats hold such a special place in dessert hearts worldwide. So go ahead, gather these simple ingredients and dive into baking your own batch—you won’t regret the journey or the heavenly results!

Raspberry Lamingtons Recipe

Ingredients You’ll Need