Pin it
Raspberry lamingtons take the Aussie favorite and give it a playful twist with their bold pink hue and bright zingy berry vibes. Each soft little cake square gets dipped in a punchy raspberry coating, giving you just the right mix of sweet and tangy. Then, we roll them through shredded coconut so you get that tasty bite and a touch of island flavor with every mouthful. They look so stunning—pale pink centers surrounded by fluffy white coconut—nobody can say no to one. Great for sharing at parties, tea with friends, or just when you're after something special and a bit out of the ordinary.
When I whipped these up for my daughter's spring birthday tea, everyone was hooked right away. My mum holds original lamingtons dear, but once she tried this raspberry version, she couldn't stop sneaking them. Even my husband—he's not usually on board with coconut—went back for thirds when he thought nobody saw.
Essential Ingredient Choices
- Raspberries: Grab fresh berries for the brightest taste, but thawed frozen ones turn out great too. Deeply colored raspberries make the prettiest glaze, so avoid those with lots of white bits.
- Eggs: Let your eggs warm up on the counter so they're not cold—they whip up much fluffier this way. You'll want to set them out for at least half an hour before baking.
- Desiccated Coconut: This finely shredded coconut gives the outside that classic texture. Can't find it? Pulse regular shredded coconut until it's finer and you're good to go.
- Cake Flour: Makes your cakes light and airy thanks to less protein. If you can't get cake flour, just take two tablespoons out of each cup of all-purpose flour and swap it for cornstarch.
- Gelatin: A little unflavored gelatin helps keep that raspberry layer set just right, so it isn't too runny and doesn't soak into the cake.
Flawless Steps For Success
- Give Lamingtons Their Downy Texture:
- Start by making the sponge cake base. Whip the room temp eggs using a stand mixer or hand mixer for about five minutes till they turn super pale and triple in size. Sprinkle sugar in slowly and keep mixing till it falls in thick ribbons from the whisk. This helps trap air, which makes the cake nicely fluffy. Gently combine your sifted dry mix with the eggs using a big spatula, careful not to knock out all that air. Fold in warm milk at the end, just until you can't see it, so your cake stays light and perfect for soaking up glaze.
- Build A Punchy Raspberry Glaze:
- For a smooth glaze, simmer your fresh or thawed raspberries in a little water till they totally break down into pulp. Push this through a mesh sieve to get rid of seeds so your topping is silky. Pour the strained juice back in a pan, mix in powdered sugar until it's totally smooth, and add gelatin that's been bloomed in water. Let this mixture cool just until it's thick enough to coat but still runs a bit off a spoon—you want it to cling but not soak right in.
- Master The Dipping Game:
- Cut your cooled sponge into squares and pop them in the freezer for 20 minutes to keep them from getting crumbly. Take a few at a time and use a fork to dip each square into the raspberry glaze, letting extra drip off. Roll them straight into a shallow dish of coconut, tossing to coat every side. Use a clean fork or spoon if you like, then set each one on a rack to let them dry. Work in batches like this and you'll keep things tidy, with every piece looking sharp.
- Get The Finish Just Right:
- After coating, let the lamingtons chill somewhere cool for at least half an hour so the glaze sets and the flavors come together. For best results, put them in an airtight box and refrigerate overnight—the cake gets even tastier as it soaks up those berry notes. Before you serve, let them sit out for about twenty minutes so they're soft and flavorful. You'll love how chewy the coconut gets and how each bite of cake tastes so fresh after this rest.
Pin it
My gran always said patience is the key when you're coating lamingtons. I learned this the hard way as a kid—rushed through dunking all the pieces and wound up with a sticky disaster. She showed me her trick: handle just a few cakes at once with two forks for a clean, even finish. It made all the difference and suddenly my lamingtons actually looked like the ones in fancy bakeries.
Pin it
Freshness Tips
To keep your lamingtons fresh, stash them in a single layer inside a sealed container in the fridge; they'll be good for three days and actually get better after a night as the glaze seeps into the cake more. If you're freezing, spread them on a sheet with parchment, freeze till firm, then layer into bags with parchment in between. They'll be fine for three months in the freezer and just need 30–40 minutes to thaw at room temp. Planning ahead for a get-together? Make them the day before and pop them in the fridge—that way, both taste and texture end up spot on.
Frequently Asked Questions
- → Why warm up the eggs first?
- Bringing eggs up to room temp (or even a touch warm) while they’re still in their shells lets you beat in lots more air. That’s what gives your sponge a dreamy, cloud-like feel. Cold eggs just can’t do the job—warm ones will help make your cake super light.
- → Can you use fresh raspberries instead of frozen?
- Yep, go for fresh raspberries if you have them. You’ll want to cook them a little less since they break down faster than frozen. It should only take about 3–5 minutes. Just remember to strain out all the seeds so your glaze turns out silky.
- → Why did my raspberry glaze turn purple?
- Mixing powdered sugar into raspberry syrup can give you a purplish color, not the bright pink you want. Toss in a drop or two of red food dye if you’d rather extra pink. If you’re cool with the purple, that’s totally natural and won’t mess with the flavor at all.
- → Why freeze the cake squares before glazing?
- A half hour in the freezer makes cake cubes way sturdier. Otherwise they fall apart quick when you go to coat them. Frozen cake holds up so much better and grabs the raspberry glaze evenly.
- → How do I keep these fresh and how long do they last?
- Toss your treats in a sealed container in the fridge—they’re good for 3–4 days. Between layers, pop in some parchment if you’re stacking them. Let them chill on the counter for a bit before eating to bring out the flavor. You can even freeze them for up to a month—just defrost in the fridge and enjoy.