Lamingtons are a beloved Australian treat, traditionally made with soft sponge cake, dipped in chocolate, and coated in desiccated coconut. But this Raspberry Lamingtons recipe puts a fruity twist on the classic by swapping the chocolate for a luscious raspberry glaze. The result? A sweet, slightly tangy, and coconut-covered delight that feels light, refreshing, and absolutely irresistible.
These raspberry-coated lamingtons are perfect for afternoon tea, special occasions, or simply when you’re craving a nostalgic homemade treat. The bright pink color adds a festive touch, making them ideal for birthdays, Valentine’s Day, or any time you want to impress guests with a beautiful and delicious dessert.
Making lamingtons from scratch might seem a little tricky, but I promise, with the right method and a little patience, you’ll be rewarded with the fluffiest, most flavorful raspberry lamingtons. Let’s dive in!
Why You’ll Love This Recipe
- A Fresh, Fruity Twist – The raspberry glaze adds a vibrant, tangy-sweet contrast to the soft sponge and coconut.
- Soft and Fluffy Sponge Cake – The homemade cake is light, airy, and perfectly soaks up the raspberry glaze.
- Perfect for Any Occasion – These pink lamingtons make a great treat for holidays, birthdays, or tea parties.
- Fun to Make and Share – Get the family involved in dipping and rolling for a hands-on baking experience!
Ingredients You’ll Need
For the Sponge Cake:
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (120ml) milk
- ¼ cup (60g) unsalted butter, melted
For the Raspberry Glaze:
- 2 cups (250g) fresh or frozen raspberries
- ½ cup (100g) granulated sugar
- 1 cup (250ml) water
- 3 cups (375g) powdered sugar, sifted
For Coating:
- 3 cups (240g) desiccated coconut
How to Make Raspberry Lamingtons
Step 1: Make the Sponge Cake
Start by preheating your oven to 350°F (175°C). Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper, ensuring there’s some overhang for easy removal.
In a large mixing bowl, whisk together the eggs and granulated sugar using an electric mixer. Beat on high speed for about 5 minutes, until the mixture becomes pale, thick, and fluffy. This step is key to achieving a light sponge!
Add the vanilla extract and mix briefly. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Warm the milk and melted butter together, then slowly drizzle it into the batter, folding until just combined. Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before transferring it to a wire rack.
Once cooled, cut the sponge into even squares (about 2 inches each). Place them in the fridge or freezer for 30 minutes—this helps them hold their shape when dipping.
Step 2: Prepare the Raspberry Glaze
In a small saucepan, combine the raspberries, granulated sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes).
Strain the raspberry mixture through a fine mesh sieve to remove the seeds, pressing to extract as much liquid as possible. Discard the seeds and return the smooth raspberry syrup to the saucepan.
Whisk in the sifted powdered sugar until you get a smooth, pourable glaze. If the mixture is too thick, add a splash of water; if too thin, add a bit more powdered sugar.
Pour the glaze into a shallow bowl for easy dipping.
Step 3: Assemble the Lamingtons
Set up your workspace with the sponge cake squares, raspberry glaze, and desiccated coconut in separate bowls.
Using a fork or dipping tool, lower each sponge square into the raspberry glaze, making sure all sides are evenly coated. Let any excess drip off before rolling it in the coconut, pressing lightly to ensure an even coating.
Place the finished lamingtons on a wire rack to set for at least 30 minutes before serving.
Helpful Tips
- Chill the Cake First – A slightly firm sponge makes it much easier to dip without breaking.
- Use a Fork for Dipping – This helps prevent messy fingers and allows excess glaze to drip off.
- Work in Batches – Dipping too many at once can get messy, so go one or two at a time.
- Adjust the Glaze Consistency – If the glaze is too thick, add a teaspoon of water. If too thin, mix in a little more powdered sugar.
- Let Them Set – Giving the lamingtons time to set ensures the glaze firms up and holds the coconut well.
Recipe Details
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12-16 lamingtons
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Notes
- Chilling the Cake is Essential – Cutting and handling the sponge is much easier when it’s slightly firm. Chilling it in the fridge or freezer for at least 30 minutes helps prevent crumbling when dipping.
- Use Fresh or Frozen Raspberries – Both work well, but if using frozen, let them thaw slightly before cooking to ensure even heating.
- Strain the Raspberry Glaze Well – Removing the seeds creates a smoother glaze that coats the sponge evenly.
- Work Quickly When Dipping – The sponge cake absorbs the glaze fast, so dip each piece briefly to prevent it from getting too soggy.
- Let Them Set Properly – Allow at least 30 minutes for the glaze to firm up before serving to avoid sticky fingers.
- For a More Intense Raspberry Flavor – Add a teaspoon of raspberry extract to the glaze for an extra burst of fruitiness.
- Make It Ahead – These lamingtons store well, making them a great make-ahead treat for parties or gatherings.
- Serving Suggestion – Enjoy with a cup of tea or coffee, or serve with a dollop of whipped cream for an extra indulgent touch.
Storage Instructions
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in the fridge for up to 5 days—just bring them to room temperature before serving for the best texture.
Freezer: Freeze in a single layer, then transfer to a container with parchment paper between layers. They’ll keep for up to 3 months.
Frequently Asked Questions
Can I use store-bought sponge cake?
Yes! If you’re short on time, a plain store-bought sponge cake works well. Just make sure it’s sturdy enough to handle dipping.
What if I don’t have desiccated coconut?
You can use shredded coconut, but it’s best to pulse it in a food processor to create a finer texture.
Can I make these gluten-free?
Absolutely! Just swap the all-purpose flour for a gluten-free 1:1 baking flour for the best results.
Can I use frozen raspberries?
Yes! Just cook them down as instructed—frozen raspberries work just as well as fresh.
Related Recipes
If you love these Raspberry Lamingtons, you might also enjoy:
Conclusion
Raspberry Lamingtons are a fun, fruity, and eye-catching take on a classic dessert. The balance of soft sponge, tart raspberry glaze, and sweet coconut makes every bite an absolute delight. Whether you’re making them for a special event or just treating yourself, these little squares of joy are sure to impress.
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Raspberry Lamingtons – A Delightful Twist on a Classic Treat
Description
Lamingtons are a beloved Australian treat, traditionally made with soft sponge cake, dipped in chocolate, and coated in desiccated coconut. But this Raspberry Lamingtons recipe puts a fruity twist on the classic by swapping the chocolate for a luscious raspberry glaze. The result? A sweet, slightly tangy, and coconut-covered delight that feels light, refreshing, and absolutely irresistible.
These raspberry-coated lamingtons are perfect for afternoon tea, special occasions, or simply when you’re craving a nostalgic homemade treat. The bright pink color adds a festive touch, making them ideal for birthdays, Valentine’s Day, or any time you want to impress guests with a beautiful and delicious dessert.
Making lamingtons from scratch might seem a little tricky, but I promise, with the right method and a little patience, you’ll be rewarded with the fluffiest, most flavorful raspberry lamingtons. Let’s dive in!
Ingredients
For the Sponge Cake:
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (120ml) milk
- ¼ cup (60g) unsalted butter, melted
For the Raspberry Glaze:
- 2 cups (250g) fresh or frozen raspberries
- ½ cup (100g) granulated sugar
- 1 cup (250ml) water
- 3 cups (375g) powdered sugar, sifted
For Coating:
- 3 cups (240g) desiccated coconut
Instructions
Start by preheating your oven to 350°F (175°C). Grease and line an 8×8-inch (20x20cm) baking pan with parchment paper, ensuring there’s some overhang for easy removal.
In a large mixing bowl, whisk together the eggs and granulated sugar using an electric mixer. Beat on high speed for about 5 minutes, until the mixture becomes pale, thick, and fluffy. This step is key to achieving a light sponge!
Add the vanilla extract and mix briefly. In a separate bowl, sift together the flour, baking powder, and salt. Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the batter.
Warm the milk and melted butter together, then slowly drizzle it into the batter, folding until just combined. Pour the batter into the prepared pan and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before transferring it to a wire rack.
Once cooled, cut the sponge into even squares (about 2 inches each). Place them in the fridge or freezer for 30 minutes—this helps them hold their shape when dipping.
In a small saucepan, combine the raspberries, granulated sugar, and water. Bring to a simmer over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes).
Strain the raspberry mixture through a fine mesh sieve to remove the seeds, pressing to extract as much liquid as possible. Discard the seeds and return the smooth raspberry syrup to the saucepan.
Whisk in the sifted powdered sugar until you get a smooth, pourable glaze. If the mixture is too thick, add a splash of water; if too thin, add a bit more powdered sugar.
Pour the glaze into a shallow bowl for easy dipping.
Set up your workspace with the sponge cake squares, raspberry glaze, and desiccated coconut in separate bowls.
Using a fork or dipping tool, lower each sponge square into the raspberry glaze, making sure all sides are evenly coated. Let any excess drip off before rolling it in the coconut, pressing lightly to ensure an even coating.
Place the finished lamingtons on a wire rack to set for at least 30 minutes before serving.
Notes
- Chilling the Cake is Essential – Cutting and handling the sponge is much easier when it’s slightly firm. Chilling it in the fridge or freezer for at least 30 minutes helps prevent crumbling when dipping.
- Use Fresh or Frozen Raspberries – Both work well, but if using frozen, let them thaw slightly before cooking to ensure even heating.
- Strain the Raspberry Glaze Well – Removing the seeds creates a smoother glaze that coats the sponge evenly.
- Work Quickly When Dipping – The sponge cake absorbs the glaze fast, so dip each piece briefly to prevent it from getting too soggy.
- Let Them Set Properly – Allow at least 30 minutes for the glaze to firm up before serving to avoid sticky fingers.
- For a More Intense Raspberry Flavor – Add a teaspoon of raspberry extract to the glaze for an extra burst of fruitiness.
- Make It Ahead – These lamingtons store well, making them a great make-ahead treat for parties or gatherings.
- Serving Suggestion – Enjoy with a cup of tea or coffee, or serve with a dollop of whipped cream for an extra indulgent touch.