Raspberry Lamingtons Recipe

If you’re searching for a show-stopping treat that’s as gorgeous as it is delicious, Raspberry Lamingtons might just become your new obsession. Imagine dainty sponge cake cubes, swaddled in a luscious, tangy raspberry puree, then tumbled in snowy coconut for the perfect finish. These little Australian delights are the ultimate pick-me-up for tea time, celebrations, or whenever you want to surprise your taste buds (and your friends!). With their vibrant color, playful texture, and fresh berry flavor, Raspberry Lamingtons turn any ordinary day into something special.

Ingredients You’ll Need

The beauty of Raspberry Lamingtons lies in the simplicity of each element; every ingredient serves a purpose, building flavor, moisture, or that irresistible coconut crunch. Here’s what you’ll need, plus tips to make every bite extra scrumptious:

• All-purpose flour: The sturdy backbone of your sponge, ensuring lightness without crumbling apart.
• Baking powder: Helps the cake rise into perfectly fluffy cubes—don’t skip this!
• Salt: Just a pinch sharpens the flavors and prevents the cake from tasting flat.
• Unsalted butter: Brings rich moisture and that classic buttery crumb; make sure it’s soft for easy creaming.
• Granulated sugar: Sweetens the sponge and helps with structure and browning.
• Eggs: Bind everything together while adding tenderness and richness.
• Vanilla extract: Adds warmth and a subtle floral note for true old-fashioned cake flavor.
• Milk: Just enough to moisten the batter, keeping it tender.
• Raspberries (fresh or frozen): Bring bold, tangy fruit flavor and that signature pink hue.
• Powdered sugar: Sweetens the raspberry syrup and helps it coat each sponge cube smoothly.
• Water (optional): Used only if your raspberry puree needs thinning for easy dipping.
• Shredded coconut: The snowy, fragrant finishing touch; choose sweetened or unsweetened to suit your taste.

How to Make Raspberry Lamingtons

Step 1: Prepare and Bake the Vanilla Sponge

Start by preheating your oven to 350°F (175°C) and lining an 8×8-inch square pan with parchment. Give it a quick spritz of baking spray to prevent sticking. Next, sift together the flour, baking powder, and salt in a small bowl. In a larger bowl, cream the butter and sugar until the mixture is pale and fluffy, which takes about 2-3 minutes of enthusiastic mixing. Beat in eggs one at a time, then stir in vanilla and milk to keep the batter silky. Fold in your dry ingredients gradually, mixing just until smooth. Spread the batter evenly into your pan and bake for 20 to 25 minutes, or until a toothpick emerges clean. Let it cool completely to avoid a crumbly mess later on!

Step 2: Cube the Sponge

Once your cake has cooled down (patience pays off here), transfer it gently out of the pan. Use a sharp, serrated knife to cut the cake into 16 even cubes. Pro-tip: If you’re after ultra-neat lamingtons, chill the cake in the fridge first—cold cake is easier to slice with fewer crumbs.

Step 3: Make the Raspberry Coating

While the cake is cooling or chilling, whip up your raspberry coating. Simply puree the fresh or thawed raspberries with powdered sugar in a blender or food processor until smooth and glossy. If your mixture is looking too thick for dunking, add just a splash of water. Strain the puree through a fine mesh sieve to remove raspberries seeds—you’re left with a bright, silky syrup that’s irresistible.

Step 4: Coat with Raspberry Syrup and Coconut

Pour the shredded coconut into a wide, shallow bowl or plate. Now comes the fun (and slightly messy!) part: drop a sponge cube into the raspberry syrup, using forks or your fingers to coat it thoroughly. Let any excess drip away before rolling the cube lovingly in coconut until covered on all sides. Repeat with the rest—kids will love helping here.

Step 5: Set and Serve

Arrange your coated Raspberry Lamingtons on a wire rack or a sheet of baking parchment. Chill for about 30 minutes, which helps the raspberry syrup soak just enough into the sponge and allows the coconut to stick perfectly. Once set, they’re ready for your afternoon tea spread or as a party treat that’s sure to wow every guest.

How to Serve Raspberry Lamingtons

Garnishes

For a beautiful finishing touch, garnish your Raspberry Lamingtons with a dusting of extra powdered sugar, a small mint leaf, or even a single fresh raspberry perched on top. These add a little elegance and an extra burst of flavor to every bite.

Side Dishes

Pair these sweet, fruity treats with a pot of fragrant black tea or a bubbly glass of sparkling wine for a fun contrast. Raspberry Lamingtons also shine next to a bowl of vanilla whipped cream, a scoop of berry sorbet, or fresh sliced strawberries for a truly celebratory dessert platter.

Creative Ways to Present

Turn Raspberry Lamingtons into an edible centerpiece by stacking them into a cheeky little “cake tower,” arranging them with edible flowers, or threading them onto skewers for easy party snacking. Individual cupcake wrappers or mini dessert plates turn them into elegant hand-held delights for any event.

Make Ahead and Storage

Storing Leftovers

Keep any extra Raspberry Lamingtons fresh by storing them in an airtight container at room temperature for up to 2 days. If your kitchen is particularly warm, tuck them in the fridge to maintain their lovely shape and moistness.

Freezing

Yes, Raspberry Lamingtons freeze beautifully! Place them in a single layer on a parchment-lined tray until solid, then transfer to an airtight container. Layer with wax paper to prevent sticking, and freeze for up to 2 months. Thaw in the fridge before serving for best texture.

Reheating

No actual reheating is required, but if your Raspberry Lamingtons have been chilling or frozen, bring them to room temperature before serving. This revives their soft, cake-like bite and ensures the coconut coating is just right.

FAQs

Can I use store-bought cake instead of homemade?

If you’re short on time, a plain vanilla sponge or pound cake from the bakery can be a handy shortcut. Just be sure it’s not too soft, or it may fall apart when dipped in the syrup.

What’s the best way to get a smooth raspberry coating?

Blending the berries thoroughly and straining the puree through a fine mesh sieve is key—this removes seeds and creates a glossy, dip-friendly syrup for your Raspberry Lamingtons.

Can I use other berries or flavors?

Absolutely! Swap in strawberries, blackberries, or even a mixture for a custom twist. Just stick to the same method to achieve that perfect Lamington texture.

Are these gluten-free or dairy-free?

The classic recipe uses wheat flour and butter, but feel free to swap with your favorite gluten-free flour blend and use a quality dairy-free butter substitute. The rest of the process stays the same!

Why do my lamingtons get soggy?

Let excess raspberry syrup drip off before rolling in coconut, and don’t over-soak the cake cubes. Chilling your lamingtons after coating helps lock in texture and prevents sogginess.

Final Thoughts

There’s something truly magical about sharing Raspberry Lamingtons—a treat that feels both nostalgic and fresh, classic yet innovative. Whether you bake them for a party, afternoon tea, or just to spoil loved ones, I promise these pretty pink cubes will bring a smile to every sweet tooth. Happy baking!

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