Irresistible Raspberry Lamingtons Recipe (Easy & Beautiful Dessert)

Few desserts are as nostalgic and joyful as Raspberry Lamingtons a vibrant twist on the classic Australian treat. These soft, vanilla sponge squares dipped in lush raspberry icing and rolled in snowy coconut transform into bite-sized bites of fruity bliss. With their bold color and bright berry flavor, Raspberry Lamingtons capture attention instantly and deliver pure comfort with every mouthful.

Raspberry Lamingtons Recipe

Recipe Summary

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes + cooling
• Servings: 16 Lamingtons
• Calories: ~240 per piece

Ingredients

For the Sponge Cake:

• 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 1/2 cups (190g) all-purpose flour
• 2 tsp baking powder
• 1/2 cup (120ml) whole milk
• 1 tsp pure vanilla extract
• 1/4 tsp fine salt

For the Raspberry Icing:

• 1 1/2 cups (180g) powdered sugar
• 1 cup (150g) frozen or fresh raspberries
• 2 tbsp water (more if needed)
• 1 tbsp lemon juice

For Coating:

• 3 cups (240g) desiccated coconut

Instructions

1. Prepare the Cake: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. Cream butter and sugar until pale and fluffy. Beat in eggs one at a time.
3. Whisk together flour, baking powder, and salt. Add dry ingredients alternately with milk. Stir in vanilla.
4. Spread batter into the pan and bake 22–25 minutes, or until a toothpick comes out clean.
5. Cool completely. Chill for 30 minutes, then slice into 16 even squares.
6. Make Raspberry Icing: Simmer raspberries, lemon juice, and water for 3 minutes. Strain to remove seeds. Whisk with powdered sugar until smooth and pourable.
7. Coat Lamingtons: Dip each cake square into the raspberry icing, letting excess drip. Roll immediately in coconut. Place on a rack to set.
8. Let Lamingtons rest at least 1 hour before serving to allow the icing to firm.

Substitutions & Dietary Swaps

• Gluten-Free: Replace flour with a 1:1 gluten-free baking blend.
• Dairy-Free: Use dairy-free butter and plant milk such as oat or almond.
• Low Sugar: Reduce sugar by 25% or use a powdered sugar alternative.
• Berry Variations: Swap raspberries for strawberries, blueberries, or blackberries.

Chef’s Pro Tips

• Chill the cake overnight for clean cutting and less crumbling.
• Use desiccated coconut for better adhesion than shredded coconut.
• Dip quickly oversoaking can cause cake collapse.
• Keep icing warm for consistent coating thickness.
• Double-coat for extra vibrant raspberry color.

Make Ahead, Storage & Reheating

• Make Ahead: Bake the sponge up to 2 days ahead and store tightly wrapped.
• Room Temperature: Lamingtons stay fresh for 3 days in an airtight container.
• Refrigeration: Keep up to 1 week.
• Freezing: Freeze up to 2 months. Thaw uncovered to prevent sogginess.

Troubleshooting & Common Mistakes

• Cake too crumbly? It wasn’t chilled long enough. Refrigerate before dipping.
• Icing too thick? Add warm water 1 tsp at a time.
• Icing too thin? Add more powdered sugar.
• Coconut not sticking? Coat immediately after dipping while icing is still tacky.

Flavor Pairings & Serving Suggestions

• Irresistible Blueberry Tiramisu Recipe (Easy & Fresh!)
  

For nutritional references on berries, visit USDA.gov.

Raspberry Lamingtons

These Raspberry Lamingtons are a vibrant twist on the classic Australian treat. Fluffy vanilla sponge squares are dipped in tangy raspberry icing and rolled in desiccated coconut for a fruity, beautiful dessert that’s perfect for parties, afternoon tea, or gifting.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Cooling & Setting Time 1 hour hr

Total Time 1 hour hr 50 minutes mins

Servings: 16 pieces

Course: Dessert

Cuisine: Australian

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

Sponge Cake

• 1 cup granulated sugar
• 1/2 cup unsalted butter softened
• 2 large eggs room temperature
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup whole milk
• 1 tsp pure vanilla extract

Raspberry Icing

• 1 1/2 cups powdered sugar sifted
• 1 cup raspberries fresh or frozen
• 2 tbsp water plus more as needed
• 1 tbsp lemon juice freshly squeezed

Coating

• 3 cups desiccated coconut

Equipment

• 8×8 inch baking pan
• Mixing Bowls
• Wire cooling rack

Method

 

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture in two additions, alternating with the milk, and mix until just combined.
5. Spread the batter evenly into the prepared pan and smooth the top. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely in the pan, then transfer to the refrigerator to chill for at least 30 minutes for easier slicing.
7. Once chilled, trim the edges if desired and cut the cake into 16 even squares.
8. To make the raspberry icing, add the raspberries, water, and lemon juice to a small saucepan. Simmer over low heat for 3–4 minutes, stirring and breaking down the berries.
9. Strain the raspberry mixture through a fine-mesh sieve into a bowl to remove the seeds. Whisk in the powdered sugar until smooth and pourable. If needed, adjust the consistency with a little more water or powdered sugar.
10. Place the desiccated coconut in a shallow dish. Working one piece at a time, dip each cake square into the raspberry icing, turning to coat and letting the excess drip off.
11. Immediately roll the iced cake square in the coconut until fully coated. Place on a wire rack to set. Repeat with the remaining pieces.
12. Allow the Raspberry Lamingtons to rest for at least 1 hour at room temperature or in the refrigerator until the icing is set before serving.

Notes

For the cleanest cuts and the least crumbling, chill the sponge cake thoroughly before slicing and dipping. You can also double-dip the lamingtons in the raspberry icing for an extra vibrant color and stronger berry flavor.

FAQs

1. Can I make Raspberry Lamingtons with boxed cake?

Yes! use a firm vanilla cake mix and bake in a square pan for best structure.

2. Why is my icing not sticking?

The cake may be too moist or warm. Chill first and ensure icing is thick enough.

3. Can I use sweetened coconut?

Yes, but expect a sweeter and slightly stickier coating.

4. How do I prevent the cake from falling apart?

Refrigeration is key, cold cake holds its shape during dipping.

5. Can I add a filling?

Absolutely. Add raspberry jam or lemon curd between two cake squares.

6. Can I make mini Raspberry Lamingtons?

Yes! simply cut into 1-inch cubes and reduce dipping time.

7. Can I use freeze-dried raspberries?

Yes. Rehydrate slightly with warm water or blend into the icing for extra color.

Conclusion

These dazzling Raspberry Lamingtons offer a fruity, modern twist on a beloved classic. Their vibrant pink icing and soft vanilla crumb make them ideal for celebrations, afternoon tea, and edible gifting. Try them today, share them with friends, and explore more of our sweet treats to elevate your baking adventures.