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Raspberry Lamingtons Recipe

Raspberry Lamingtons Recipe
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★★★★★

4.8 from 17 reviews

Soft vanilla sponge cubes dipped in tart raspberry syrup, rolled in fragrant shredded coconut—bite-sized Australian treats perfect for tea time or elegant dessert platters.

Ingredients

Scale

For the Sponge Cake:

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp milk

For the Raspberry Coating:

  • 1 cup fresh or frozen raspberries
  • ½ cup powdered sugar
  • 1 tbsp water (optional, to adjust consistency)

For Coating & Finishing:

  • 1 ½ cups shredded coconut (sweetened or unsweetened)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line an 8×8″ square pan.
  2. In a bowl, sift together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light. Beat in eggs one at a time, then blend in vanilla and milk.
  4. Gradually stir in dry ingredients until smooth. Spread evenly in pan.
  5. Bake for 20–25 minutes, or until a toothpick comes out clean. Cool completely in pan, then cut into 16 small cubes.
  6. Meanwhile, make raspberry coating: purée raspberries and powdered sugar until smooth. If too thick, thin with a teaspoon of water. Strain to remove seeds, leaving a vibrant syrup.
  7. Place coconut in a shallow bowl. Working one cube at a time, dip fully into raspberry syrup, let excess drip off, then roll in shredded coconut to coat all sides.
  8. Place coated lamingtons on a wire rack or parchment. Chill 30 minutes to set before serving.

Nutrition

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Find it online: https://swivily.com/raspberry-lamingtons-recipe/