Name: Raspberry Lamingtons Recipe
Prep time: 40 min
Cook time: 34 min
Total time: 1 h 30 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); 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 a light hot milk sponge cake coated in a tangy raspberry glaze and rolled in desiccated coconut. This recipe combines fruity sweetness and soft cake for a perfect homemade indulgence.

The image shows several cubes of pink dessert covered with white shredded coconut, stacked in a pyramid shape on a white pedestal cake stand. Two individual cubes of the same dessert are placed on two separate white plates in front of the stand, each with a gold fork resting next to the cube. The cubes are densely textured, giving a soft and moist appearance. All items are arranged on a white marbled surface, with bright lighting that highlights the pink and white contrast of the dessert. 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), divided
2 cups cake flour (220 grams)
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon vanilla extract
2 teaspoons unflavored gelatin powder
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 the shell) in a bowl of warm water to warm them up, which helps them whip to a higher volume. Let them sit while you prepare the pans and ingredients.
Step 2: Preheat the oven to 350°F. Grease and flour two 8-inch square cake pans and line the bottoms with parchment paper.
Step 3: Warm the milk and butter together in a saucepan over low heat until the butter melts. Keep warm on the lowest heat setting.
Step 4: Crack the warmed eggs into a large mixing bowl, add 2 cups granulated sugar, and beat on high speed for 8 to 15 minutes until the mixture triples in volume and turns pale yellow.
Step 5: Sift the cake flour, baking powder, and salt over the egg mixture. Fold gently with a spatula until just combined; some flour streaks may remain.
Step 6: Add vanilla extract to the warm milk mixture, then pour it into the batter. Stir gently by hand, scraping the bowl to fully incorporate the flour. Divide batter evenly between the pans.
Step 7: Bake for 30-34 minutes or until a toothpick inserted in the center comes out clean. Check doneness beginning at 30 minutes.
Step 8: Let the cakes cool in their pans set on a wire rack.
Step 9: To prepare the raspberry glaze, sprinkle gelatin over ¼ cup water in a small dish and let soften for 5 minutes.
Step 10: Heat the remaining 1 cup water and 1 cup granulated sugar in a saucepan over medium-high heat, stirring until sugar dissolves. Add thawed raspberries and cook for 5–8 minutes.
Step 11: Strain the raspberry mixture through a fine mesh sieve, pressing down to extract as much liquid as possible. Discard solids.
Step 12: Microwave the gelatin until syrupy (about 10 seconds) and whisk it into the raspberry liquid.
Step 13: Sift powdered sugar into a bowl. Pour the raspberry syrup over it and whisk until smooth. Add red food coloring if desired. Chill in the refrigerator for 15–20 minutes until slightly thickened.
Step 14: Set a wire rack over a baking sheet lined with parchment or wax paper.
Step 15: Trim the cooled cakes’ edges and cut into 2-inch squares. Place squares on a plate and freeze for 30 minutes.
Step 16: Set up two bowls: one with the raspberry glaze and one with desiccated coconut.
Step 17: Remove cake squares from the freezer. Holding each with a fork, spoon glaze over the cake, turning to coat fully and letting excess drip off. While holding it, spoon coconut onto all sides. Place coated pieces on the wire rack.
Step 18: After coating all squares, refrigerate for 20–30 minutes to set the glaze before serving.

Tips & Variations

Warming the eggs helps achieve a lighter, fluffier sponge cake by allowing them to whip better.
Freeze the cake squares before glazing to prevent them from becoming soggy and to help the coating stick better.
For a dairy-free version, substitute butter and milk with plant-based alternatives.
Replace raspberries with other berries like strawberries or blackberries for a different fruit flavor.
If you prefer a less sweet glaze, reduce the powdered sugar slightly or omit the red food coloring.

Storage

Store Raspberry Lamingtons in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 1 month; thaw in the refrigerator before serving. To refresh the coconut coating, briefly toast the desiccated coconut before using.

How to Serve

A white plate stand holds a pyramid pile of small, square pink treats coated in a fine white powder, giving them a textured, snowy look. Each pink cube has a soft, jelly-like appearance beneath the powder. In front, two white plates each have one treated cube placed near shiny forks, resting on a clean white marbled surface. The overall image is bright and has a soft, delicate feel. 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 and stored wrapped tightly at room temperature. Just freeze the cut cake squares before glazing on the day you plan to serve.

What if I don’t have gelatin? Can I skip it?

Gelatin helps thicken the raspberry glaze and improve its shine and set. Without it, the glaze may be runnier and less glossy but still tasty. You can substitute with agar-agar if preferred, following package instructions.