Raspberry Lamingtons

The kitchen smelled like a raspberry stand at a summer fair the day these lamingtons came together, pink icing dripping off my fingers and coconut scattered across every surface within a three foot radius.

My neighbor walked in while I was rolling the last few squares and stood speechless for a solid ten seconds before asking if she could take a plate home to her mother.

Ingredients

• All purpose flour (1 cup): Sift it to keep the sponge light and tender, because dense cake ruins the whole lamington experience.
• Baking powder (1 tsp): Check the expiration date, as old baking powder will leave you with flat, sad squares.
• Salt (1/4 tsp): Just enough to sharpen the sweetness without making itself noticeable.
• Unsalted butter (1/2 cup, softened): Leave it out for an hour before starting so it creams smoothly with the sugar.
• Granulated sugar (3/4 cup): Beat it well with the butter until the mixture turns pale and airy.
• Large eggs (2): Add them one at a time so the batter stays emulsified and does not curdle.
• Whole milk (1/2 cup): Room temperature milk blends better with the batter and prevents the butter from seizing.
• Vanilla extract (1 tsp): Use real extract, not imitation, because the sponge is simple and every flavor shows.
• Powdered sugar (2 cups, sifted): Sifting is nonnegotiable here since lumps will wreck the smoothness of your icing.
• Raspberry jam or puree (1/2 cup, strained): Straining removes seeds and gives you that jewel toned glaze without gritty bits.
• Whole milk for icing (2 to 3 tbsp): Add gradually until the icing flows like heavy cream.
• Desiccated coconut (2 cups): Spread it in a generous layer so each square gets full, even coverage.

Instructions

Set up the oven and pan:

Preheat to 350 degrees F and line an 8 inch square pan with parchment, letting the paper hang over the edges like handles for easy removal later.

Whisk the dry ingredients:

Combine the flour, baking powder, and salt in a bowl and give them a good whisk so everything is evenly distributed before any liquid touches them.

Cream butter and sugar:

Beat the softened butter and sugar together until the mixture looks pale, fluffy, and almost cloudlike under the beaters.

Add eggs and vanilla:

Drop in one egg, beat until it disappears, then add the second along with the vanilla, mixing until the batter looks glossy and smooth.

Combine wet and dry:

Add the flour mixture in three parts, alternating with the milk in two parts, stirring gently each time until just combined and no dry streaks remain.

Bake and cool the sponge:

Spread the batter evenly in the pan, bake for 22 to 25 minutes until a toothpick comes out clean, then let it cool completely right there in the pan.

Cut and freeze the squares:

Turn the cooled cake out, trim the edges if they are dark, and cut into 16 even squares before popping them in the freezer for 30 minutes.

Make the raspberry icing:

Whisk the sifted powdered sugar with the strained raspberry jam and add milk one tablespoon at a time until the glaze coats the back of a spoon in a silky sheet.

Dip and roll:

Working quickly, dip each chilled square into the icing, let the excess drip off over the bowl, then drop it into the coconut and roll until every side is covered before setting on a wire rack.

Save

By the time I finished coating the last square, my kitchen looked like a coconut bomb had gone off, but those sixteen perfect pink parcels sitting on the wire rack made every bit of chaos worth it.

When to Serve Them

These lamingtons shine at afternoon tea, baby showers, or any gathering where you want people to reach for seconds before finishing their first.

Storage That Actually Works

Keep them in an airtight container in the fridge for up to four days, though in my experience they rarely survive past day two.

Fun Ways to Change It Up

Once you master the basic technique, the variations are endless and half the fun is experimenting with what you have on hand.

• Swap the raspberry jam for strawberry or passionfruit puree to change the personality entirely.
• Sandwich two squares with whipped cream and extra jam before coating for a truly indulgent version.
• Serve them alongside a pot of light black tea or a chilled glass of sparkling rose for the full experience.

Save

These raspberry lamingtons turned a quiet Saturday afternoon into something festive, and they will do the same for yours. Share them generously, because joy tastes better when it is passed around.

Recipe FAQs

→ Can I make the sponge cake a day ahead?

Yes, the sponge actually handles better when made a day in advance. Wrap it tightly and refrigerate overnight, then cut into squares and freeze for 30 minutes before dipping.

→ What can I use instead of raspberry jam for the icing?

Strawberry jam or puree works beautifully as a swap. You could also try passionfruit pulp or mango puree for a tropical twist on the classic coating.

→ Why do the sponge squares need to be frozen before dipping?

A brief 30-minute freeze firms up the cake so it holds its shape when dipped into the icing. Soft, warm sponge tends to crumble and leave crumbs in the glaze.

→ How should I store finished lamingtons?

Store them in an airtight container in the refrigerator for up to three days. Let them sit at room temperature for about 15 minutes before serving for the best texture.

→ Can I add a cream filling to these lamingtons?

Absolutely. Slice each sponge square in half horizontally and spread a layer of whipped cream or extra raspberry jam inside before the icing and coconut step for a more indulgent treat.

→ Is desiccated coconut the same as shredded coconut?

They are similar but not identical. Desiccated coconut is finer and drier, which adheres more evenly to the icing. Shredded coconut works too but gives a chunkier, more textured coating.