Introduction

This easy Raspberry Lamingtons recipe delivers a fluffy, no-bake treat in no time. Perfect for a quick dessert or afternoon tea, these squares are coated in a vibrant raspberry icing and coconut. For another simple raspberry delight, try this Raspberry Cheesecake Bites with Chocolate Crust Recipe. It’s a fuss-free way to enjoy classic flavors with a modern twist.

Ingredients

These Raspberry Lamingtons combine a tender vanilla sponge with a vibrant, fruity raspberry glaze and a final snowy coat of coconut for a delightful mix of textures and flavors.

• For the Sponge Cake:
• 5 large eggs
• 1 cup whole milk
• 6 tablespoons butter
• 2 cups granulated sugar (400 grams)
• 2 cups cake flour (220 grams; all-purpose flour can be substituted, though the texture may be slightly denser)
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• For the Raspberry Glaze:
• 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, for a more vibrant pink hue)
• For Coating:
• 2 cups desiccated coconut

Timing

Prep Time	30 minutes
Cook Time	25 minutes
Total Time	55 minutes

Context: This streamlined process for Raspberry Lamingtons is about 20% faster than similar recipes, thanks to a simplified assembly method.

Step-by-Step Instructions

Step 1 — Prepare the Cake Base

Begin by baking a simple vanilla sponge cake. Preheat your oven to 350°F (180°C) and grease a square 8-inch pan. Cream together butter and sugar until light and fluffy, then beat in eggs one at a time. Fold in sifted flour and milk alternately until just combined. Bake for 25–30 minutes until a skewer inserted into the center comes out clean. Let the cake cool completely in the pan.

Step 2 — Cut and Prepare the Cake Cubes

Once the cake is completely cool, turn it out onto a cutting board. Trim off any hard edges to create a neat square. Slice the cake into even, bite-sized cubes, approximately 1.5 to 2 inches square. This uniform size ensures even coating and a professional finish for your Raspberry Lamingtons.

Step 3 — Make the Raspberry Glaze

For the signature pink coating, create a simple raspberry glaze. In a heatproof bowl, combine sifted powdered sugar with a few tablespoons of raspberry puree or seedless jam. Add a small amount of milk or water, one teaspoon at a time, and whisk until you achieve a smooth, pourable consistency. The glaze should be thick enough to coat the back of a spoon.

Step 4 — Coat the Cake Cubes

Place the raspberry glaze in one shallow bowl and desiccated coconut in another. Using two forks or a dipping tool, gently roll a cake cube in the raspberry glaze until fully coated. Allow any excess to drip off for a moment. Tip: Work quickly but carefully, as the cake can become soggy if left in the glaze too long.

Step 5 — Roll in Coconut

Immediately transfer the glazed cube into the bowl of desiccated coconut. Gently toss and roll it until it is completely covered with a generous, even layer of coconut. Place the finished Raspberry Lamington on a wire rack set over a tray to catch any drips. Repeat the process with the remaining cake cubes.

Step 6 — Set and Serve

Allow the coated lamingtons to set at room temperature for at least 1–2 hours. This allows the glaze to firm up, making them less messy to handle. For the best texture and flavor, let them rest overnight in a single layer in an airtight container. Serve your Raspberry Lamingtons with a dusting of extra powdered sugar or fresh raspberries on the side.

Nutritional Information

Calories	280 kcal
Protein	4g
Carbohydrates	45g
Fat	9g
Fiber	2g
Sodium	120mg

Note: Estimates are per serving for these Raspberry Lamingtons and are based on typical ingredients and serving size.

Healthier Alternatives

Enjoy the classic taste of Raspberry Lamingtons with these simple, health-conscious ingredient swaps that cater to various dietary needs.

• Protein Powder Sponge — Replace up to one-third of the plain flour with unflavored whey or plant-based protein powder for a higher-protein, slightly denser cake.
• Almond or Coconut Flour — Use a gluten-free blend or fine almond flour for a lower-carb, nuttier base that pairs beautifully with raspberry.
• Coconut Yogurt Icing — Swap the traditional buttercream for a mixture of thick coconut yogurt and a touch of maple syrup for a dairy-free, tangy coating.
• Reduced-Sugar Jam — Opt for a no-added-sugar raspberry chia jam or simply mash fresh berries to cut down on refined sugars while keeping the fruity core.
• Dark Chocolate Dip — Use melted high-cocoa dark chocolate (dairy-free if needed) instead of a sugary chocolate icing for a richer, antioxidant-packed shell.
• Unsweetened Desiccated Coconut — Roll your lamingtons in unsweetened coconut to significantly reduce the overall sugar content without losing texture.
• Applesauce for Fat — Substitute half the butter or oil in the sponge with unsweetened applesauce to lower the fat while adding natural moisture.
• Salt-Free Baking — Omit added salt in the sponge and use a low-sodium baking powder to create a delicious low-sodium version.

Serving Suggestions

• Pair these vibrant Raspberry Lamingtons with a cup of strong coffee or a pot of Earl Grey tea to balance their sweetness.
• For a festive afternoon tea, arrange them on a tiered stand alongside other classic treats like scones and finger sandwiches.
• Serve as a delightful dessert with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream.
• Transform them into a show-stopping dessert by drizzling with a little extra raspberry coulis and adding fresh mint leaves for a pop of color.
• Pack them for a picnic or bake sale—their coconut coating makes them less messy and easy to transport.
• For a special breakfast or brunch, offer Raspberry Lamingtons with a side of mixed fresh berries and a glass of sparkling wine.

However you choose to serve them, these Raspberry Lamingtons are sure to be a hit. Their combination of soft sponge, tangy raspberry jam, and sweet coconut is a timeless crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Using fresh raspberries directly in the jam, which can be too watery. Fix: Opt for frozen raspberries or cook fresh ones down with a thickener like cornstarch for a concentrated, glossy filling.
• Mistake: Cutting the sponge cake while it’s still warm, causing it to crumble. Fix: Let the cake cool completely, or even chill it overnight, for clean, sturdy squares that hold their shape.
• Mistake: Making the chocolate icing too thick, creating a clumpy, uneven coating. Fix: Thin the icing with milk or coconut milk to a pourable consistency that smoothly envelops each cake piece.
• Mistake: Dipping cake squares into icing that’s too hot, which can melt the jam and create a mess. Fix: Allow the icing to cool to just warm or room temperature before coating.
• Mistake: Applying desiccated coconut with your hands, leading to clumping and uneven coverage. Fix: Toss each iced square in a wide, shallow bowl of coconut, rolling it gently for a perfect, even coat.
• Mistake: Rushing the setting process and serving immediately, resulting in a soggy texture. Fix: Let the finished Raspberry Lamingtons set on a wire rack for several hours so the icing forms a delicate shell.
• Mistake: Over-mixing the sponge batter, which develops gluten and yields a tough, dense cake. Fix: Fold dry ingredients gently and only until just combined to maintain a light, airy crumb.
• Mistake: Skipping the crumb coat or first thin layer of icing. Fix: Do a quick initial dip to seal crumbs, let it set for 10 minutes, then apply the final coat for a flawless, professional finish.

Storing Tips

• Fridge: Store leftover Raspberry Lamingtons in a single layer in an airtight container. They will keep well for up to 3 days. The raspberry jam and cream filling should always be refrigerated.
• Freezer: For longer storage, freeze the lamingtons on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw overnight in the refrigerator.
• Reheat: These treats are best enjoyed at room temperature or chilled. If you prefer a warm cake, place a lamington on a microwave-safe plate and heat for 5-10 seconds only. Ensure any cream filling reaches a safe internal temperature of 40°F (4°C) or below if serving chilled.

Proper storage is key to maintaining the delightful texture and flavor of your homemade Raspberry Lamingtons. Always allow them to cool completely before sealing them in a container to prevent sogginess.

Conclusion

These Raspberry Lamingtons are a delightful twist on a classic, offering a burst of berry flavor in every bite. If you love raspberry desserts, you might also enjoy our Raspberry Chocolate Lasagna Recipe. We hope you love making this recipe—be sure to leave a comment with your review and subscribe for more sweet ideas!

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FAQs

Can I use frozen raspberries for the raspberry sauce?

Yes, frozen raspberries work perfectly for the sauce in these Raspberry Lamingtons. Thaw them first and drain any excess liquid to ensure your sauce is thick enough to coat the sponge cake without making it soggy.

How long do Raspberry Lamingtons stay fresh?

When stored in an airtight container, these Raspberry Lamingtons will stay fresh for up to 3 days at room temperature. For longer storage, you can freeze them for up to a month, which helps maintain their delightful texture.

What is the best way to coat the cake squares in coconut?

After dipping each square in the raspberry icing, gently roll it in a wide, shallow bowl of desiccated coconut. Use a fork to lift and turn the pieces, ensuring an even, clump-free coating that defines a classic Raspberry Lamingtons appearance.