Raspberry Lamingtons (Printable Version)
Sponge squares dipped in raspberry syrup and coated in coconut — a fruity Australian classic.
# What You'll Need:
→ Sponge Cake
01 - 1 cup all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - ⅓ cup whole milk
→ Raspberry Syrup
09 - 1 cup fresh or frozen raspberries
10 - ½ cup water
11 - ¾ cup granulated sugar
12 - 1 tablespoon lemon juice
→ Coating
13 - 3 cups desiccated coconut
→ Filling (Optional)
14 - ½ cup raspberry jam
15 - ½ cup whipped cream
# Directions:
01 - Preheat oven to 350°F. Grease an 8-inch square baking pan and line with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl using an electric mixer, beat the softened butter and sugar together until pale, light, and fluffy.
04 - Add eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract until evenly combined.
05 - Gradually fold the dry ingredient mixture into the butter mixture, alternating with the milk, mixing until just combined. Do not overmix.
06 - Pour the batter into the prepared pan and smooth the top evenly. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
07 - Let the cake cool completely in the pan, then turn out onto a wire rack. Wrap tightly and freeze for 30 minutes to firm the crumb for easier dipping.
08 - Combine raspberries, water, sugar, and lemon juice in a saucepan. Simmer over medium heat for 5–7 minutes, stirring occasionally. Strain through a fine mesh sieve to remove seeds and let cool completely.
09 - Using a serrated knife, cut the cooled sponge cake into 12 even squares.
10 - Spread desiccated coconut in a wide, shallow bowl. Dip each sponge square briefly into the cooled raspberry syrup, allowing excess to drip off, then roll gently in coconut to coat all sides evenly.
11 - For a filled version, slice each sponge square in half horizontally. Spread the bottom half with raspberry jam, pipe or spoon whipped cream on top, and sandwich with the upper half before coating in syrup and coconut.
12 - Place finished lamingtons on a wire rack and let set for 15 minutes before serving.
# Expert Hints:
01 -
- The raspberry syrup stains your fingers pink and makes you feel like a kid again, which is honestly the best way to cook.
- Freezing the sponge before dipping is a total game changer that keeps the cake from crumbling into a soggy mess.
02 -
- Skipping the freeze step will result in cake squares that fall apart in the syrup, turning your beautiful lamingtons into a very pink, very sad crumble.
- Straining the raspberry syrup while it is still warm makes the process much easier, as cooled syrup thickens and clings to the seeds stubbornly.
03 -
- Use a fork to dip the cake squares into the syrup instead of your fingers, because it gives you more control and keeps the coating even on all sides.
- Freeze any leftover raspberry syrup in an ice cube tray and drop a cube into sparkling water for the most incredible drink you will have all summer.