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Nothing beats the moment when you crack open a box of freshly made Raspberry Lamingtons. The warm, inviting smell of soft sponge cake combines with the tangy sweetness of raspberry glaze and the delightful crunch of coconut, making it impossible to resist. These little treasures aren’t just a treat; they’re a piece of nostalgia from my childhood, often appearing at family gatherings or spontaneous afternoon teas.

I stumbled upon this recipe after I grew tired of cookie-cutter desserts that lacked personality. The beauty of Raspberry Lamingtons lies in their ability to impress with their elegant presentation while being incredibly easy to make. Each bite delivers a cloud-like sponge soaked in luscious raspberry flavor, promising happiness with every taste. Ready to transform your dessert repertoire? Let’s dive into this delightful blend of textures and flavors that’s perfect for any occasion!

Why Are Raspberry Lamingtons So Irresistible?

Exquisite Delicacy: Raspberry Lamingtons combine soft sponge with a fruity glaze, creating a dessert that’s as beautiful as it is delicious.

Quick Preparation: With straightforward steps, you can whip up these treats in no time, making it perfect for both novice and seasoned bakers.

Crowd-Pleasing Appeal: They’re guaranteed to impress guests at parties or family gatherings, and the stunning presentation leaves everyone eager for more.

Versatile Ingredients: Feel free to experiment with different flavors by swapping raspberries for strawberries or adjusting the extract; the possibilities are endless!

Perfectly Nostalgic: These treats are not just desserts; they’re memories wrapped in coconut that bring joy during every bite.

Raspberry Lamingtons Ingredients

For the Sponge Cake
• 5 Large Eggs – Provides structure and moisture; ensure they are at room temperature for better volume when whipped.
• 1 Cup Whole Milk – Adds moisture and richness to the sponge cake; can substitute with almond milk for a dairy-free version.
• 6 Tablespoons Butter – Contributes flavor and richness; use unsalted butter for better control over salt content.
• 2 Cups Granulated Sugar (400 grams) – Sweetens the cake and helps create a moist texture; consider using less sugar if preferred.
• 2 Cups Cake Flour (220 grams) – Forms the base of the sponge cake; all-purpose flour can be used in a pinch but will yield a denser cake.
• 2 Teaspoons Baking Powder – Leavening agent that gives lightness to the cake; ensure it’s fresh for optimal rise.
• ½ Teaspoon Salt – Enhances flavor; omit if on a low-sodium diet.
• 1 Tablespoon Vanilla Extract – Adds depth of flavor; substitute with almond extract for a different flavor profile.

For the Raspberry Glaze
• 2 Teaspoons Unflavored Gelatin Powder – Stabilizes the raspberry glaze; skip if a gelatin-free version is desired.
• 1 Cup Granulated Sugar (200 grams) – Sweetens the glaze; adjust as desired based on raspberry tartness.
• 1¼ Cups Water, Divided – Hydrates and helps dissolve ingredients; use filtered water for the cleanest taste.
• 10 Ounces Frozen Raspberries (thawed) – Provides the primary flavor for the glaze; fresh raspberries can be used if available.
• 2 Cups Powdered Sugar (250 grams) – Thickens the glaze to a spreadable consistency; sift before use for smoother texture.
• ¼ Teaspoon Red Food Coloring (optional) – Enhances glaze color; omit for a natural look or substitute with beet juice.

For Coating
• 2 Cups Desiccated Coconut – Coats the cake and adds texture; regular shredded coconut can be used, though it may not coat as evenly.

Now that you have everything ready, prepare to create these delightful Raspberry Lamingtons!

How to Make Raspberry Lamingtons

Prepare Cake: Start by warming your eggs in a bowl of warm water for about 10 minutes. Meanwhile, preheat your oven to 350°F and grease two 8-inch square pans to ensure your cakes release easily after baking.
Make Batter: In a large mixing bowl, beat the eggs with granulated sugar until the mixture is pale and has tripled in volume, which should take about 8-15 minutes. Gently fold in the sifted cake flour, baking powder, and salt, followed by the warm milk mixture for a beautifully creamy batter.
Bake: Carefully divide the batter evenly between the prepared pans and place them in the preheated oven. Bake for 30-34 minutes, or until a toothpick inserted into the center comes out clean—enjoy that aroma as they rise!
Cool Cakes: Once baked, allow the cakes to cool in the pans on wire racks. This helps maintain their soft texture. Leave them in the pans for about 15-20 minutes before transferring.
Prepare Raspberry Glaze: Softening the gelatin in ¼ cup of water is your first step. Next, dissolve granulated sugar in another cup of water over low heat, stirring in thawed raspberries. Strain this mixture, then combine with the softened gelatin and powdered sugar, whisking until smooth. Chill slightly to thicken.
Cut Cake: Gently trim the crusts off the cooled cakes, then cut them into 2-inch squares. For easier handling during glazing, pop the squares into the freezer for about 30 minutes.
Glaze and Coat: Take a frozen cake square and dip it in the raspberry glaze, allowing any excess to drip off. Then, roll it in desiccated coconut for that signature crunch. Place the coated lamingtons on a wire rack to set.

Optional: Serve with fresh berries for a burst of color and flavor!

Exact quantities are listed in the recipe card below.

Raspberry Lamingtons Variations & Substitutions

Feel free to explore these fun and tasty tweaks to customize your Raspberry Lamingtons and make them uniquely yours!

Strawberry Delight: Swap raspberries for fresh or frozen strawberries for a delightful twist full of sweetness.
Coconut Lovers: Use toasted coconut instead of desiccated coconut for an extra crunch and depth of flavor. It adds a beautiful golden color, too!
Vegan Version: Replace eggs with 1 cup of unsweetened applesauce and substitute milk with almond or oat milk for a delicious plant-based treat.
Chocolate Glaze: For a decadent spin, melt dark chocolate with a splash of cream and dip your lamingtons for a rich chocolate flavor.
Nutty Touch: Incorporate finely chopped nuts, such as almonds or hazelnuts, into the coconut coating for added texture and flavor.
Almond Extract: Use almond extract in place of vanilla for a unique and fragrant twist that complements the fruity raspberry glaze beautifully.
Zesty Infusion: Add a bit of lemon or orange zest to the glaze for a refreshing citrus note that will elevate each bite to a new level.
Spicy Kick: Sprinkle a tiny pinch of cayenne pepper into the glaze for an unexpected and delicious heat that balances the sweetness.

With these variations, your Raspberry Lamingtons can become a delightful canvas for flavor experimentation, ensuring every batch is a little adventure!

Make Ahead Options

These irresistible Raspberry Lamingtons are perfect for meal prep enthusiasts! You can bake the sponge cake up to 24 hours in advance; simply cool and store it wrapped tightly in plastic wrap at room temperature to maintain its softness. The raspberry glaze can also be prepared up to 3 days ahead—just keep it in an airtight container in the refrigerator, and whisk it again before use to ensure it’s smooth. When you’re ready to indulge, cut the chilled sponge into squares (it’s easier when frozen!) and glaze them right before serving. With this approach, you’ll have delicious homemade lamingtons ready with minimal effort, saving valuable time for busy weeknights or gatherings.

How to Store and Freeze Raspberry Lamingtons

Room Temperature: Keep leftover Raspberry Lamingtons at room temperature for up to 3 days, wrapped in plastic wrap or stored in an airtight container to maintain freshness.

Fridge: If you prefer a chilled dessert, store them in the fridge for 1-2 days. Again, ensure they are in an airtight container to prevent drying out.

Freezer: To freeze, layer the prepared lamingtons in a single layer on a baking sheet until firm, then transfer to a freezer-safe container. They can be frozen for up to 3 months.

Reheating: Thaw frozen lamingtons overnight in the fridge before serving, or bring to room temperature on the countertop for about 30 minutes for the best texture and flavor.

What to Serve with Raspberry Lamingtons?

Nothing pairs better with these delightful treats than a carefully curated meal that enhances their sweet, fruity flavor.

Whipped Cream: A dollop of freshly whipped cream adds a luxurious touch, balancing the sweetness of the lamingtons while providing a creamy texture.
Fresh Berries: Serve with a mix of strawberries, blueberries, and raspberries for a refreshing contrast, elevating the fruity notes of the lamingtons.
Vanilla Ice Cream: Scoop some vanilla ice cream alongside; its creamy richness perfectly complements the raspberry glaze and adds an indulgent element to your dessert.
Tea or Coffee: A cup of chamomile tea or a rich espresso can enhance the experience, cutting through the sweetness and making each bite more interesting.
Chocolate Sauce: Drizzle warm chocolate sauce over your lamingtons for a decadent twist. The rich chocolate pairs wonderfully with the raspberry flavor, creating a delightful fusion.
Fruit Salad: Create a vibrant fruit salad with citrus and seasonal fruits, adding freshness and a contrasting texture that complements the lamingtons beautifully.
Nuts and Seeds: A sprinkle of toasted almonds or pistachios introduces a crunchy texture, enhancing the experience with an unexpected almond aroma that ties in nicely with the flavors.

Whichever option you choose, your Raspberry Lamingtons will shine as the star of your dessert spread!

Expert Tips for Raspberry Lamingtons

Warm Eggs: Make sure to warm your eggs in water for better volume during whipping. Cold eggs can lead to a denser sponge.
Beat Well: Beat the eggs and sugar until they are pale and tripled in volume; this step is essential for creating a light and airy sponge.
Freeze for Ease: Freezing the cut cake squares makes them much easier to handle and coat in glaze without falling apart.
Glaze with a Fork: Instead of dipping the squares into the glaze, use a fork to minimize mess and ensure an even coating.
Sift Powdered Sugar: Always sift your powdered sugar before adding it to the glaze. This will help achieve a smoother, more luxurious texture for your Raspberry Lamingtons.

Raspberry Lamingtons Recipe FAQs

What type of raspberries should I use for the glaze?
I recommend using thawed frozen raspberries for your glaze, as they provide a burst of fruity flavor that melds beautifully with the other ingredients. If fresh raspberries are in season, feel free to use those for a fresher taste!

How long can Raspberry Lamingtons be stored?
You can enjoy Raspberry Lamingtons at room temperature for up to 3 days, or store them in the fridge for 1-2 days in an airtight container to keep them moist. This way, they’ll remain delicious without drying out.

Can I freeze Raspberry Lamingtons?
Absolutely! To freeze, place your cut lamingtons in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe container. They can be frozen for up to 3 months. Simply thaw them overnight in the fridge before serving for the best texture!

What should I do if my sponge cake is too dense?
If your sponge turns out dense, it may be due to not whipping the eggs enough or undermixing the batter. It’s essential to beat the egg and sugar mixture until it’s pale and tripled in volume. When folding in the dry ingredients, do so gently to maintain airiness. Also, ensure your baking powder is fresh to help the cake rise properly.

Are there any allergy considerations to keep in mind for this recipe?
Yes! Raspberry Lamingtons contain eggs and milk, so if you have allergies, consider using alternatives like almond milk for the glaze and a plant-based egg substitute for the sponge. Always check your coconut for potential allergens if you are serving guests with dietary restrictions.

Can the coconut coating be substituted?
Certainly! If you want to avoid desiccated coconut, you might try finely chopped nuts or a sprinkle of crushed graham crackers for a different texture. Just keep in mind that it may alter the flavor profile slightly.