Raspberry Lamingtons Australian Dessert (Print Page)
Sponge cake squares dipped in raspberry icing and rolled in coconut for a fruity Australian treat.
# What You Need:
→ Sponge Cake
01 - 1 cup all-purpose flour (125 g)
02 - 1 tsp baking powder
03 - 1/4 tsp salt
04 - 1/2 cup unsalted butter, softened (115 g)
05 - 3/4 cup granulated sugar (160 g)
06 - 2 large eggs
07 - 1/2 cup whole milk (120 ml)
08 - 1 tsp vanilla extract
→ Raspberry Icing
09 - 2 cups powdered sugar, sifted (250 g)
10 - 1/2 cup raspberry jam or puree, strained and smooth (130 g)
11 - 2-3 tbsp whole milk
→ Coating
12 - 2 cups desiccated coconut (160 g)
# Directions:
01 - Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing slight overhang on the sides for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. Set aside.
03 - In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until pale, light, and fluffy, approximately 3-4 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the butter mixture in three additions, alternating with the whole milk in two additions. Mix on low speed just until combined — avoid overmixing to keep the sponge light.
06 - Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
07 - Once completely cool, lift the cake from the pan using the parchment overhang. Trim any domed edges if needed, then cut into 16 equal squares. Place the squares on a tray and freeze for 30 minutes — this firms them up and makes the dipping process much easier.
08 - In a shallow bowl, whisk together the sifted powdered sugar, raspberry jam or puree, and 2 tablespoons of whole milk. Add additional milk one teaspoon at a time until the icing reaches a smooth, pourable consistency that coats the back of a spoon.
09 - Spread the desiccated coconut in a shallow dish. Using a fork or your fingers, dip each chilled cake square into the raspberry icing, allowing the excess to drip off briefly. Immediately roll the iced square in the coconut, pressing gently to coat all sides evenly. Transfer to a wire rack to set.
10 - Allow the lamingtons to rest on the wire rack at room temperature for at least 30 minutes until the icing firms up. Serve at room temperature or slightly chilled.
# Expert Tips:
01 -
- The raspberry icing turns an already beloved treat into something unexpectedly vibrant and fruity.
- Frozen cake squares are surprisingly easy to dip and coat without crumbling into a mess.
02 -
- Freezing the cake squares before dipping is the single trick that stands between you and a crumbly disaster.
- Straining the raspberry jam removes seeds that would otherwise make the glaze gritty and difficult to coat evenly.
03 -
- Use two forks to dip and turn the cake squares so your fingers never touch the glaze and the coating stays even.
- A cold cake square dipped quickly and rolled immediately gives the thinnest, most elegant layer of icing.