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–+ servings
Raspberry Lamingtons

Deliciously Easy Raspberry Lamingtons for Sweet Moments

These Raspberry Lamingtons are a delightful Australian classic, combining fluffy sponge cake with a glossy raspberry glaze and coconut coating.
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Prep Time 30 minutes
Cook Time 34 minutes
Chill Time 30 minutes
Total Time 1 hour 34 minutes
Servings: 12 lamingtons
Course: Desserts
Cuisine: Australian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 4 units Eggs Warm eggs for better volume when beaten.
  • 1 cup Whole Milk Can replace with non-dairy milk (e.g., almond or coconut milk).
  • 1/2 cup Butter Use melted butter for easier mixing.
  • 1 cup Granulated Sugar Ensure accurate measurements for optimal texture.
  • 1 cup Cake Flour All-purpose flour may be used.
  • 2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract Optional addition for flavor depth.
For the Raspberry Glaze
  • 1 tablespoon Unflavored Gelatin Powder Ensure to dissolve properly before use.
  • 2 cups Frozen Raspberries Fresh raspberries can be used, but they need pureeing.
  • 1 cup Powdered Sugar
For Coating
  • 2 cups Desiccated Coconut Finely shredded coconut yields the best results.

Equipment

  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Cake Pans
  • Spatula
  • Wire Rack
  • parchment paper

Method
 

Step-by-Step Instructions for Raspberry Lamingtons
  1. Warm the eggs by placing them in a bowl of hot water for about 5 minutes and set aside.
  2. Preheat oven to 350°F (175°C) and grease and flour cake pans.
  3. Melt butter and milk in a saucepan over low heat, stirring until smooth; allow to cool.
  4. Beat warmed eggs and granulated sugar until pale and fluffy. Fold in cake flour, baking powder, salt, and the cooled milk-butter mixture.
  5. Pour batter into prepared pans and bake for 30-34 minutes until golden and a toothpick comes out clean.
  6. Prepare the raspberry glaze by soaking gelatin in cold water, heating raspberries with powdered sugar, and straining to remove seeds.
  7. Trim the cooled cakes, cut into squares, and freeze for about 15 minutes to maintain shape during glazing.
  8. Dip each square into the raspberry glaze, then roll in desiccated coconut, covering all sides.
  9. Chill coated lamingtons in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1lamingtonCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 85mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 0.5mg

Notes

These Raspberry Lamingtons offer a sweet escape into delicious flavor and texture – perfect for any dessert table!

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