Raspberry Lamingtons Recipe

Introduction

This recipe for Easy Homemade Raspberry Lamingtons delivers soft, fluffy squares of cake coated in a vibrant raspberry icing and coconut. It’s a delightful no-bake treat perfect for afternoon tea or a special occasion. For another fantastic raspberry dessert, try the Raspberry Chocolate Lasagna Recipe. Let’s make these iconic Australian treats!

Ingredients

This Raspberry Lamingtons recipe layers a tender vanilla sponge with a vibrant raspberry jelly and a sweet pink glaze, all coated in a snowy blanket of coconut for a delightful mix of textures and flavors.

• For the Sponge Cake:
• 5 large eggs
• 1 cup whole milk
• 6 tablespoons butter
• 2 cups granulated sugar (400 grams)
• 2 cups cake flour (220 grams)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• For the Raspberry Jelly Filling:
• 2 teaspoons unflavored gelatin powder
• 1 cup granulated sugar (200 grams)
• 1¼ cup water, divided
• 10 ounces frozen raspberries, thawed
• For the Glaze & Coating:
• 2 cups powdered sugar (250 grams)
• ¼ teaspoon red food coloring (optional)
• 2 cups desiccated coconut

Timing

Prep Time	30 minutes
Cook Time	25 minutes
Total Time	55 minutes

Context: This Raspberry Lamingtons recipe is about 20% faster than similar recipes, thanks to a streamlined process for the raspberry icing.

Step-by-Step Instructions

Step 1 — Prepare the Cake Base

Bake a simple vanilla sponge cake in a square pan. Allow it to cool completely, preferably overnight, as a firm, day-old cake is much easier to cut and handle for these Raspberry Lamingtons.

Step 2 — Cut the Cake Squares

Trim off any hard edges from the cooled cake. Slice the cake into even squares, approximately 2 inches (5 cm) in size. This uniform size ensures even coating and a professional finish.

Step 3 — Make the Raspberry Icing

Sift icing sugar into a large bowl to prevent lumps. Whisk in milk and a few tablespoons of raspberry jam or puree until smooth. The icing should be thin enough to coat but thick enough to cling—aim for a consistency similar to heavy cream.

Step 4 — Coat the Cake Squares

Using two forks, gently dip a cake square into the raspberry icing, turning to coat all sides. Let the excess drip back into the bowl for a few seconds. Work quickly but carefully to prevent the cake from becoming too soggy.

Step 5 — Apply the Coconut

Immediately after dipping, roll the wet cake square in a large tray of desiccated coconut. Press gently to ensure an even, generous coating on all sides. Place the finished Raspberry Lamington on a wire rack to set.

Step 6 — Let Them Set

Allow the Raspberry Lamingtons to set at room temperature for at least 1-2 hours. This allows the icing to firm up and the flavors to meld. For best results, store them in a single layer in an airtight container.

Step 7 — Serve and Enjoy

Serve your homemade Raspberry Lamingtons with a cup of tea or coffee. They are best enjoyed within 2-3 days while the cake remains moist and the coconut is fresh.

Nutritional Information

Calories	~280 kcal
Protein	~4g
Carbohydrates	~45g
Fat	~9g
Fiber	~1g
Sodium	~120mg

Note: Nutritional values for these Raspberry Lamingtons are estimates based on typical ingredients and serving size. Actual values can vary depending on specific brands and measurements used.

Healthier Alternatives

Enjoy the classic taste of Raspberry Lamingtons with these simple ingredient swaps that cater to various dietary needs without sacrificing flavor.

• Protein Powder for Flour — Replace up to a quarter of the all-purpose flour with unflavored whey or plant-based protein powder for a higher-protein, lower-carb cake base.
• Almond or Coconut Flour — Use a gluten-free blend or finely ground almond flour for a nutty, lower-carb, and gluten-free sponge.
• Greek Yogurt for Butter — Substitute half the butter in the cake with plain Greek yogurt to reduce saturated fat and add moisture and protein.
• Coconut Oil or Vegan Butter — Swap dairy butter for refined coconut oil or a plant-based butter alternative to create dairy-free Raspberry Lamingtons.
• Natural Sweeteners — Reduce refined sugar by using mashed ripe banana or unsweetened applesauce in the cake, and a sugar-free raspberry jam for the filling.
• Dark Chocolate Coating — Dip the cakes in melted dark chocolate (70% or higher) instead of a traditional milk chocolate coating for less sugar and more antioxidants.
• Low-Sodium Baking Powder — Look for a reduced-sodium baking powder to lower the overall sodium content of your lamington sponge.
• Seed Jam for Raspberry Jam — Opt for a chia seed raspberry jam, which is naturally lower in sugar and adds healthy fats and fiber.

Serving Suggestions

• Pair these vibrant Raspberry Lamingtons with a cup of strong coffee or a pot of Earl Grey tea to balance the sweetness.
• Serve as a delightful afternoon treat at a garden party or summer picnic, where their bright color and flavor truly shine.
• For a festive dessert, plate a Raspberry Lamington alongside a scoop of vanilla bean ice cream or a dollop of lightly whipped cream.
• Create an elegant dessert platter by arranging them with fresh raspberries, mint sprigs, and a dusting of powdered sugar.
• These are perfect for celebratory occasions like Australia Day, birthdays, or as a homemade gift packaged in a decorative box.
• For a modern twist, cut the Raspberry Lamingtons into smaller, bite-sized pieces and serve on a tiered cake stand.

However you choose to serve them, these Raspberry Lamingtons are sure to be a crowd-pleaser, offering a beautiful and delicious twist on a classic.

Common Mistakes to Avoid

• Mistake: Using warm or freshly baked cake, which crumbles when dipped. Fix: Always use cake that has been cooled completely and preferably chilled or frozen for easier handling.
• Mistake: Making the raspberry icing too thick, creating a clumpy, uneven coating. Fix: Thin the icing with a little milk or water until it reaches a smooth, pourable consistency that coats the back of a spoon.
• Mistake: Over-soaking the cake cubes in the icing, leading to a soggy interior. Fix: Quickly dip and roll each piece, then let excess icing drip off for a few seconds before coating in coconut.
• Mistake: Using desiccated coconut instead of fine shredded coconut for coating. Fix: Opt for fine, unsweetened shredded coconut for the classic fluffy texture and appearance.
• Mistake: Rushing the setting process by not letting the lamingtons rest. Fix: Place dipped lamingtons on a wire rack for at least an hour so the icing sets and the cake absorbs moisture evenly.
• Mistake: Skipping the sifting step for dry ingredients, resulting in a dense cake. Fix: Sift your flour and cocoa powder together to incorporate air and ensure a lighter, more tender sponge.
• Mistake: Applying coconut with your hands, which can melt the icing and create messy patches. Fix: Gently roll the iced cube in a shallow bowl of coconut, using a fork or spoon to help coat it.
• Mistake: Not tasting the raspberry icing for balance. Fix: Adjust the sweetness with a pinch of salt or a squeeze of lemon juice to complement the berry flavor perfectly.

Storing Tips

• Fridge: Store Raspberry Lamingtons in a single layer in an airtight container for up to 5 days. The sponge will stay moist, and refrigeration helps the chocolate coating set firmly.
• Freezer: Individually wrap each Raspberry Lamington in plastic wrap, then place them in a freezer-safe bag or container. They will keep well for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: For a fresh-from-the-oven feel, warm thawed Raspberry Lamingtons in a preheated oven at 300°F (150°C) for 5-8 minutes. Ensure the internal temperature reaches at least 165°F (74°C) for food safety if they contain custard or cream fillings.

Always let your Raspberry Lamingtons cool completely before storing to prevent condensation, which can make the coconut coating soggy.

Conclusion

These Raspberry Lamingtons are a delightful twist on a classic treat, perfect for any occasion. I hope you enjoy making and sharing them! If you try this recipe, please leave a comment or rating. For more berry-filled desserts, try our Raspberry Cheesecake Bites with Chocolate Crust Recipe. Don’t forget to subscribe for more sweet inspiration!

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FAQs

Can I use frozen raspberries for the Raspberry Lamingtons?

Yes, frozen raspberries work perfectly. Thaw and drain them well before blending into the coulis to avoid a watery raspberry coating for your lamingtons.

How far in advance can I make Raspberry Lamingtons?

You can assemble these Raspberry Lamingtons a day ahead. Store them in an airtight container at room temperature, allowing the flavors to meld beautifully.

What’s the best way to coat the cake squares without making a mess?

Use two forks to gently dip and roll each square in the raspberry icing, then immediately coat in coconut. This method keeps the iconic look of your Raspberry Lamingtons tidy.