Raspberry Lamingtons: A Bright Twist on an Australian Icon.

The Lamington is a cornerstone of Australian baking, traditionally consisting of a square of vanilla sponge cake dipped in chocolate icing and rolled in desiccated coconut. While the chocolate version is a timeless classic, the Raspberry Lamington offers a vibrant, tart alternative that feels particularly suited for afternoon tea or a spring celebration. The contrast between the pillowy sponge, the sweet-tart raspberry coating, and the snowy white coconut is both visually striking and incredibly satisfying.

I started making the raspberry version because the acidity of the berries helps to cut through the natural sweetness of the sponge cake. It adds a freshness that is often missing from the richer, chocolate-heavy original. By using a light, airy butter sponge and a coating made with real fruit preserves, you create a treat that is as sophisticated as it is nostalgic. It’s a reliable recipe that relies on simple ingredients but results in a pastry that looks like it came from a professional patisserie.

Ingredients

The Butter Sponge

1.5 Cups All-Purpose Flour: Sifted to ensure a light, airy crumb.
1.5 Teaspoons Baking Powder.
1/4 Teaspoon Sea Salt.
1/2 Cup Unsalted Butter: Softened to room temperature.
3/4 Cup Granulated Sugar.
2 Large Eggs: At room temperature for better emulsification.
1 Teaspoon Pure Vanilla Extract.
1/2 Cup Whole Milk.

The Raspberry Coating

2 Cups Powdered Sugar: Sifted to remove any lumps.
1/2 Cup Raspberry Jam: Seedless is preferred for a smooth finish.
1/3 Cup Boiling Water: To thin the glaze to the perfect dipping consistency.
1 Tablespoon Unsalted Butter: Melted, to add a slight shine to the coating.
1/2 Teaspoon Fresh Lemon Juice: To brighten the berry flavor.

The Exterior

2 Cups Desiccated Coconut: Use the fine, unsweetened variety. Avoid shredded coconut, as it is too large and won’t adhere properly to the cake squares.

Instructions

1. Bake the Sponge

Preheat your oven to 350°F. Grease and line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the butter and granulated sugar together until the mixture is pale and fluffy—this usually takes about 3 minutes with a hand mixer. Add the eggs one at a time, followed by the vanilla.

2. Combine and Bake

Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the flour. Mix until just combined; overmixing will result in a tough, dense cake. Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a skewer inserted into the center comes out clean.

3. The “Stale” Secret

Remove the cake from the pan and let it cool completely on a wire rack. For the best results, wrap the cooled cake in plastic wrap and place it in the refrigerator for at least 4 hours, or even overnight. A slightly chilled, “stale” cake is much easier to dip; it develops a firmer structure that won’t crumble or fall apart when it hits the liquid raspberry coating.

4. Slice the Squares

Once the cake is firm, trim the edges to reveal the white crumb and cut the cake into even 2-inch squares. You should get about 16 squares from an 8×8 pan.

5. Prepare the Raspberry Glaze

In a heat-proof bowl, whisk together the sifted powdered sugar, raspberry jam, boiling water, melted butter, and lemon juice. The glaze should be thin enough to soak slightly into the cake but thick enough to hold its color. If it feels too thick, add another teaspoon of boiling water.

6. The Coating Process

Set up a station with your bowl of raspberry glaze, a shallow bowl filled with the desiccated coconut, and a clean wire rack set over a tray. Drop a cake square into the glaze. Use two forks to quickly roll it until all sides are coated. Lift the square, let the excess glaze drip off for a second, and then drop it into the coconut. Roll it gently to coat every side, then place it on the wire rack to set. Repeat with the remaining squares.

Flavor & Texture Notes

The primary appeal of a Raspberry Lamington is the layered texture. The first bite provides the fine, slightly gritty crunch of the coconut, followed by the sweet, jammy snap of the raspberry coating. The interior is a classic, buttery sponge that is soft and tight-crumbed.

The flavor is a balance of creamy vanilla and bright berry. The raspberry coating isn’t just sweet; it has a floral quality that is amplified by the hint of lemon juice. Because the coconut is unsweetened, it provides a nutty, neutral base that prevents the dessert from becoming cloying.

Tips & Variations

The Cream-Filled Lamington: For an extra indulgent version, slice the finished lamingtons in half and pipe a small amount of whipped cream or chantilly cream in the middle.
Pink Velvet Style: Add a drop of pink food coloring to the cake batter if you want the interior of the cake to match the vibrant exterior.
Lemon Raspberry: Add the zest of one lemon to the cake batter to heighten the citrus notes.
Chocolate-Raspberry: Dip half of the cake in chocolate icing and half in raspberry for a “duo” platter.

Storage & Make-Ahead

Room Temperature: Store lamingtons in an airtight container for up to 2 days.
Refrigeration: Because of the moisture in the glaze, they keep well in the fridge for up to 5 days. They actually taste quite refreshing when served chilled.
Freezing: Lamingtons freeze exceptionally well. Wrap them individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

FAQ

Why did my cake crumble in the glaze?

This usually happens if the cake is too fresh or too warm. The cooling and chilling period is essential for the structure. If you are in a rush, put the sliced squares in the freezer for 20 minutes before dipping.

Can I use fresh raspberries for the glaze?

You can, but you will need to cook them down with a little sugar and strain out the seeds to create a concentrated syrup. High-quality seedless jam is much faster and provides a more consistent color.

What is desiccated coconut?

It is finely ground, dried coconut meat. It is different from shredded coconut, which is long and moist. If you can only find shredded coconut, pulse it in a food processor for a few seconds until it reaches a fine, sandy consistency.

Conclusion

Raspberry Lamingtons are a joyful evolution of a classic recipe. They offer a burst of color and a bright, fruity flavor that makes them stand out on any dessert table. By taking the time to let the sponge rest and being meticulous with the dipping process, you create a treat that is balanced, beautiful, and deeply satisfying. It’s a recipe that rewards patience with a perfect bite of Australian-inspired sunshine. Give them a try for your next gathering—they are always the first thing to disappear from the tray.