Raspberry Lamingtons Australian Dessert

The kitchen smelled like a berry patch had collided with a bakery, and honestly, I was not mad about it. My first attempt at raspberry lamingtons came about because a friend challenged me to make something Australian for our potluck, and I wanted more than a meat pie. These pink hued squares vanished from the plate faster than anything I had ever brought to a gathering.

I made a batch of these for my neighbors birthday afternoon tea and she stood in the kitchen eating two before the guests even arrived. Her only comment through a mouthful of coconut was that I had ruined regular lamingtons for her forever.

Ingredients

• All purpose flour (1 cup, 125 g): The backbone of the sponge, and sifting it makes a real difference in keeping the crumb tender and light.
• Baking powder (1 tsp): Gives the sponge its gentle lift without making it taste metallic.
• Salt (1/4 tsp): Just enough to sharpen every other flavor in the cake.
• Unsalted butter, softened (1/2 cup, 115 g): Room temperature butter creams properly and traps the air you need for a fluffy texture.
• Granulated sugar (3/4 cup, 160 g): Sweetens the sponge while helping beat in volume during creaming.
• Large eggs (2): Add structure and richness, and beating them in one at a time keeps the batter smooth.
• Whole milk (1/2 cup, 120 ml): The fat content matters here for a moist, tender crumb.
• Vanilla extract (1 tsp): Rounds out the flavor and pairs beautifully with the raspberry.
• Powdered sugar, sifted (2 cups, 250 g): Sifting is non negotiable unless you want lumpy icing.
• Raspberry jam or puree (1/2 cup, 130 g): Strain it smooth for the silkiest glaze and the most vivid color.
• Whole milk for icing (2 to 3 tbsp): Add gradually until the glaze coats the back of a spoon in a thin, even layer.
• Desiccated coconut (2 cups, 160 g): The classic coating, and unsweetened desiccated coconut lets the raspberry shine without making everything cloying.

Instructions

Prep your pan and oven:

Heat the oven to 350°F (175°C) 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 team:

In a medium bowl, whisk the flour, baking powder, and salt together until evenly distributed and aerated.

Cream butter and sugar:

Beat the softened butter and sugar with an electric mixer on medium high speed until the mixture looks pale yellow and cloudlike, about three to four minutes.

Add eggs and vanilla:

Drop in one egg at a time, beating well after each addition so the batter stays emulsified and silky, then pour in the vanilla.

Combine wet and dry:

Add the flour mixture in three additions, alternating with the milk in two, stirring gently with a spatula until just combined and you see no dry streaks.

Bake and cool the sponge:

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

Cut and freeze the squares:

Turn the cold cake out onto a board, trim the edges if you like neat corners, and cut into 16 even squares before freezing them for 30 minutes so they firm up for dipping.

Make the raspberry icing:

Whisk the sifted powdered sugar with the strained raspberry jam or puree, adding milk one tablespoon at a time until the glaze is smooth, pourable, and a gorgeous shade of pink.

Dip and roll:

Working quickly, drop a frozen cake square into the icing, spooning it over the top to coat all sides, let the excess drip off, then roll it gently in the shallow dish of coconut and set it on a wire rack to set.

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There is something quietly magical about watching plain sponge squares transform, one by one, into these rosy, coconut flecked little jewels lined up on a rack.

Swapping the Berry

Strawberry jam works beautifully in place of raspberry if that is what your pantry offers, and the color shifts to a softer, warmer pink. I once used a tart mixed berry preserve on a whim and the tang was a wonderful surprise that had everyone asking what was different.

Making Them Indulgent

For a truly over the top version, sandwich two sponge squares together with a thin layer of whipped cream or extra jam before the dipping step. It doubles the height and turns each piece into something closer to a miniature cake than a humble lamington.

Serving and Storing

These keep well in an airtight container in the refrigerator for up to three days, though the coconut softens slightly overnight and the texture becomes more tender and cake like. Let them sit at room temperature for about twenty minutes before serving so the flavors wake up.

• Pair them with a pot of light black tea or even a glass of sparkling rosé for an afternoon treat.
• If you are transporting them, place each lamington in a cupcake liner to keep the coconut from sticking to everything.
• Always make more than you think you need because they disappear faster than logic predicts.

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Every time I make these, someone tells me they could never pull it off, and then they try and realize it is mostly patience and a good freezer. That pink icing dripping off a sponge square is one of the happiest sights in my kitchen.

Recipe FAQ

→ Can I make the sponge cake a day ahead?

Yes, baking the sponge a day in advance actually helps. A slightly stale sponge holds its shape better during dipping and is less likely to crumble into the icing.

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

Strawberry jam, passionfruit pulp, or any smooth berry puree works well. Strain the fruit to remove seeds for the silkiest glaze texture.

→ Why freeze the sponge squares before dipping?

A brief 30-minute freeze firms up the cake, making it much easier to handle during dipping. It prevents crumbling and keeps the squares neatly shaped when coated.

→ How should I store finished lamingtons?

Store them in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 15 minutes before serving for the best texture.

→ Can I add a filling between two sponge pieces?

Absolutely. Sandwich two coated squares with whipped cream, raspberry jam, or even a thin layer of buttercream for an extra-indulgent version.

→ Is desiccated coconut the same as shredded coconut?

Desiccated coconut is finer and drier than shredded coconut, which has longer, moister strands. Desiccated gives a more traditional, even coating that adheres well to the icing.