Name: Raspberry Lamingtons Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Australian
Ingredients: 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; 2 teaspoons unflavored gelatin powder; 1 cup granulated sugar (200 grams); 1¼ cup water (divided); 10 ounces frozen raspberries (thawed); 2 cups powdered sugar (250 grams); ¼ teaspoon red food coloring (optional); 2 cups desiccated coconut

Jump to Recipe

Picture this: the delicate scent of freshly baked sponge cake mingling with the sweet, tangy aroma of ripe raspberries, while the soft, tender cubes are lovingly dipped into a glistening ruby glaze and rolled in snowy coconut flakes. The moment you take a bite, the fluffy cake melts on your tongue, bursting with juicy raspberry goodness and a hint of vanilla warmth. This Raspberry Lamingtons Recipe is not just a treat; it’s a celebration of texture, flavor, and tradition all wrapped up in one irresistible bite. You’ll be amazed at how such an impressive-looking dessert can be quick and simple to make!

Why You’ll Love This Raspberry Lamingtons Recipe

Ready in just over an hour: From start to finish, you can have these stunning Raspberry Lamingtons ready to wow your guests in about 70 minutes, perfect for last-minute celebrations or cozy afternoon tea.
Uses simple ingredients: No rare or fancy items here—just classic pantry staples and fresh raspberries that transform into a luscious glaze you’ll crave.
Perfect for beginners: The step-by-step process is straightforward, making this an excellent recipe to build confidence while creating something truly show-stopping.
Impressive presentation: Those vibrant raspberry-coated, coconut-crusted squares look like they belong in a fancy patisserie, but you can whip them up in your home kitchen with ease.
Customizable flavors: Love other berries or flavors? This recipe adapts beautifully to whatever fruity glaze you desire, making it endlessly versatile and fun!

Why This Raspberry Lamingtons Recipe Works

What makes this Raspberry Lamingtons Recipe stand out is the flawless hot milk sponge cake that forms the tender, fluffy foundation. The technique of warming the eggs first ensures a magnificent rise and airy texture. The raspberry glaze, enriched with gelatin, thickens just enough to cling perfectly to the cake without sogginess, while the powdered sugar gives it a smooth finish. Finishing with desiccated coconut provides that classic Lamington crunch and a beautiful contrast. These steps come together to create a moist, flavorful, and visually stunning treat that’s impossible to resist.

A large white cake stand piled high with an entire batch of vibrant red lamington cubes generously coated in shredded coconut, stacked neatly to show their full texture and color, arranged against a pristine white marble background with soft natural lighting, capturing the inviting and festive presentation of the whole lamington dessert, professional food styling photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Gathering these simple yet essential ingredients is half the fun, paving the way to a Raspberry Lamington masterpiece bursting with flavor and texture.

Large eggs: Provide structure and help create the airy sponge base when beaten properly.
Whole milk: Gives richness and moisture to the cake batter for a tender crumb.
Butter: Adds luxurious flavor and a delicate softness throughout the cake.
Granulated sugar: Sweetens the sponge and the glaze, balancing tartness from the raspberries.
Cake flour: Ensures a light, fine texture perfect for the sponge cake.
Baking powder: A gentle lift to help the cake rise beautifully.
Salt: Enhances and balances all the sweet and fruity flavors.
Vanilla extract: Infuses an irresistible warm aroma that complements the raspberry glaze.
Unflavored gelatin powder: Thickens the raspberry glaze to cling perfectly to the cake.
Water: Used in dissolving the sugar and activating the gelatin for the glaze.
Frozen raspberries: Provide that fresh fruit tang and vibrant color, ideal for the glaze.
Powdered sugar: Creates a silky smooth consistency in the glaze and enhances sweetness.
Red food coloring (optional): Intensifies the raspberry color, making each lamington glow.
Desiccated coconut: The final coating that adds delightful texture and traditional flair.

Ingredient Substitutions & Tips

Whole milk: You can use almond milk or oat milk for a dairy-free version, though it may slightly affect the richness.
Butter: Substitute with coconut oil or dairy-free margarine for a vegan-friendly option.
Frozen raspberries: Fresh raspberries work wonderfully when in season; alternatively, swap for blueberries or strawberries for a fun twist.
Gelatin powder: Agar-agar works as a plant-based alternative, but adjust quantity as it sets differently.

👨‍🍳 Pro Tips for Perfect Results

Warm the eggs: Gently warming eggs before beating them helps create a fluffier, airier sponge.
Don’t overmix the flour: Folding in dry ingredients lightly keeps the cake tender and prevents toughness.
Chill the cake squares: Freezing the cake before glazing helps the coating stick better and gives a neat finish.
Use a fine mesh strainer: Strain the raspberry glaze to remove seeds for a smooth, velvety coating.
Work quickly when coating: Dip each piece and apply coconut immediately to prevent the glaze from setting too fast.

How to Make Raspberry Lamingtons Recipe

Step 1: Warm the Eggs and Prepare Pans

Place the eggs in a bowl of warm water to bring them to room temperature, ensuring they whip up into a volume-packed sponge. Meanwhile, grease and flour two 8-inch square cake pans, line their bases with parchment paper, and preheat your oven to 350°F. This prep sets you up perfectly for the batter.

💡 Pro Tip: Warming eggs gently gives you that soft, spongy texture every time.

Step 2: Make the Hot Milk Sponge Cake

Simmer the milk and butter together on low heat until the butter melts. Beat the warmed eggs and sugar on high speed for 8-15 minutes until pale yellow and tripled in size. Sift your flour, baking powder, and salt over the eggs, folding gently to keep the batter airy. Stir in vanilla and the warm milk mixture carefully, making sure to scrape the bowl’s sides.

💡 Pro Tip: Folding gently keeps the batter light and fluffy instead of dense.

Step 3: Bake and Cool the Sponge

Divide the batter evenly between the prepared pans and bake for 30 to 34 minutes, or until a toothpick comes out clean. Let the cakes cool in their pans on a wire rack to maintain moisture and softness.

💡 Pro Tip: Avoid opening the oven too soon to prevent the sponge from sinking.

Step 4: Prepare the Raspberry Glaze

Sprinkle gelatin over 1/4 cup water and let it soften. Heat the remaining water with sugar until dissolved, add thawed raspberries, and cook for 5-8 minutes. Strain out seeds through a fine mesh strainer, then melt the gelatin briefly and whisk it into the raspberry liquid. Mix in powdered sugar and optional food coloring, then chill until slightly thickened.

💡 Pro Tip: Straining out the seeds creates a smooth, luxurious glaze that coats evenly.

Step 5: Cut, Freeze, and Coat the Cakes

Trim the cake edges and cut into 2-inch squares. Freeze the squares for about 30 minutes to help the glaze adhere better. Set up bowls of raspberry glaze and desiccated coconut. Holding each chilled square with a fork, spoon glaze over to cover fully, letting excess drip back, then coat in coconut thoroughly.

💡 Pro Tip: Working with frozen cake squares keeps the lamingtons neat and prevents sogginess.

Step 6: Chill to Set and Serve

Place coated lamingtons on a wire rack over parchment and refrigerate for 20-30 minutes for the glaze to fully set. Now they are ready to enjoy or gift, decadently soft with a raspberry kick and a coconut crunch!

💡 Pro Tip: Serve chilled for the best texture and flavor balance.

Common Mistakes to Avoid

Learn from these common pitfalls:

Using cold eggs: They won’t whip up properly, resulting in a dense sponge.
Overmixing flour: Leads to a tough cake instead of a tender crumb.
Not chilling cake squares: Causes glaze to slip off or soak in excessively.
Skipping straining the raspberry glaze: Seeds can make the coating gritty and uneven.
Applying glaze too thickly: May cause the coconut coating to clump or slide.
Opening oven door early: Can make the sponge sink or bake unevenly.

Delicious Variations to Try

Once you’ve mastered the classic Raspberry Lamingtons Recipe, why not explore some exciting variations?

Chocolate Raspberry Lamingtons

Add cocoa powder to the sponge batter and use a chocolate ganache glaze mixed with raspberry puree for a rich, decadent twist.

Lemon Raspberry Lamingtons

Incorporate lemon zest into the sponge and add a touch of lemon juice to the raspberry glaze for a zesty, refreshing flavor burst.

Coconut Cream Raspberry Lamingtons

Fill the lamington squares with a dollop of whipped coconut cream before glazing for a creamy, tropical surprise inside.

Mixed Berry Lamingtons

Use a combination of raspberries, blueberries, and blackberries in the glaze to create a luscious, colorful berry medley.

Rose Raspberry Lamingtons

Add a splash of rose water to the raspberry glaze for an elegant floral note that pairs beautifully with the coconut coating.

How to Serve Raspberry Lamingtons Recipe

Single white plate showcasing one square slice of lamington with a bite revealing the soft, spongy vanilla cake interior, coated in a vibrant pink raspberry glaze and generously sprinkled with shredded coconut, close-up angled view emphasizing the rich layers and texture contrast, natural lighting on a white marble surface, styled as an intimate, ready-to-eat dessert serving photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnish with fresh raspberries, a dusting of powdered sugar, or a sprinkle of toasted coconut flakes for an eye-catching finish.

Side Dishes

Pair with a dollop of whipped cream or vanilla ice cream. Enjoy alongside a cup of steaming Earl Grey tea or rich coffee to balance the sweetness.

Creative Ways to Present

Serve on a tiered dessert stand for afternoon tea charm or arrange neatly in gift boxes tied with ribbon for a thoughtful homemade present.

Make Ahead and Storage

Storing Leftovers

Store leftover lamingtons in an airtight container in the refrigerator for up to 3 days. The cake and glaze will stay moist and delicious.

Freezing

Freeze lamingtons individually on a baking sheet, then transfer to a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

Lamingtons are best enjoyed cold or at room temperature. If desired, microwave for 10-15 seconds to soften slightly, but avoid heating too long to keep the texture true.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries are wonderful when in season and will give a vibrant, natural flavor to your glaze.

Do I have to use gelatin in the glaze?

Gelatin helps the glaze set nicely, but you can substitute with agar-agar for a vegetarian option or skip it for a runnier glaze.

How do I keep the lamingtons from getting soggy?

Freezing the cake squares before glazing and working quickly during coating helps keep them firm and prevents sogginess.

Can I make this recipe gluten-free?

Yes! Substitute the cake flour with a gluten-free blend that’s suitable for cakes, keeping all other ingredients the same.

What if I don’t have desiccated coconut?

You can use shredded coconut, but toast it lightly first for better texture and flavor.

Can I prepare the sponge cake a day ahead?

Definitely. Bake and cool the sponge cake, wrap well, and refrigerate overnight before assembling the lamingtons.

Is it okay to skip the red food coloring?

Yes, the food coloring is purely optional and just intensifies the raspberry color without affecting the flavor.

How do I get the raspberry glaze smooth and seed-free?

Straining the cooked raspberry mixture through a fine mesh sieve is essential for a silky, seedless glaze.

Final Thoughts

Making this Raspberry Lamingtons Recipe feels like unwrapping a little slice of joy with every bite. The soft, airy sponge paired with luscious raspberry glaze and that classic coconut coating creates a symphony of flavors you’re going to want to share again and again. Whether for a celebration or a cozy afternoon treat, this recipe brings warmth and sweetness to your table with effortless charm.

Have you tried this Raspberry Lamingtons Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍰