raspberry-lamingtons

These delightful Raspberry Lamingtons offer a vibrant twist on the classic Australian dessert. Soft, airy squares of hot milk sponge cake are drenched in a stunning raspberry glaze and generously coated with desiccated coconut, creating the perfect balance of moist cake, fruity sweetness, and tropical texture. I discovered this recipe while looking for alternatives to the traditional chocolate version and was amazed at how the bright raspberry flavor transformed this beloved treat.

Last summer, I served these at a garden party, and guests who claimed they were 'just having one' kept returning for seconds and thirds. The bright raspberry flavor makes them seem lighter than chocolate versions, providing the perfect excuse for 'just one more.'

Essential Ingredients and Selection Tips

• Eggs: Use room temperature eggs for maximum volume when beating
• Cake Flour: Creates a tender crumb; substitute with all-purpose flour minus 2 tablespoons plus 2tablespoons cornstarch
• Raspberries: Fresh provide brightest flavor, but frozen work beautifully and are often more economical
• Desiccated Coconut: Finer texture adheres better than shredded coconut
• Gelatin: Helps set the glaze to the perfect consistency for coating

The magic happens when the slightly warm raspberry glaze meets the frozen cake squares, creating the perfect consistency for the coconut to adhere while maintaining the cake's structure.

Detailed Cooking Instructions

Step 1: Prepare Your Pan

Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal. Proper pan preparation ensures your sponge cake releases cleanly.

Step 2: Make the Hot Milk Sponge

In a small saucepan, warm ½ cup milk with 3 tablespoons butter until the butter melts. Keep warm but not boiling. This warm milk mixture creates a uniquely tender texture in the finished cake.

Step 3: Prepare Dry Ingredients

Sift together 1½ cups cake flour, 1½ teaspoons baking powder, and ¼ teaspoon salt in a medium bowl. Sifting incorporates air and removes any lumps for a lighter cake.

Step 4: Beat the Eggs

In a large bowl, beat 3 eggs until foamy. Gradually add 1 cup sugar, continuing to beat until the mixture becomes pale, thick, and forms ribbons when the beater is lifted. This step creates the structure for your sponge cake.

Step 5: Finish the Batter

Gently stir in 1 teaspoon vanilla extract. Fold in the flour mixture in three additions, alternating with the warm milk mixture, beginning and ending with flour. Folding preserves the air bubbles created during beating.

Step 6: Bake to Perfection

Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched. The cake should be golden brown and slightly puffed.

Step 7: Cool and Cut

Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely. Trim the edges, then cut into 16 even squares. Lightly trim the top and bottom crusts if they're too firm.

Step 8: Freeze for Success

Place the cake squares on a parchment-lined baking sheet and freeze for about 20 minutes. This crucial step helps the cake hold its shape during glazing and prevents it from absorbing too much glaze.

Step 9: Prepare the Raspberry Glaze

Sprinkle 1 tablespoon gelatin over 3 tablespoons cold water in a small bowl and let stand. In a saucepan, simmer 2 cups raspberries with ¼ cup water until soft. Mash and strain through a fine-mesh sieve to remove seeds. Stir in 3 cups confectioners' sugar, then heat gently. Add the softened gelatin and stir until dissolved. Cool until thick but still pourable.

Step 10: Glaze and Coat

Using a fork, dip each frozen cake square into the raspberry glaze, ensuring even coating. Allow excess to drip off, then roll in desiccated coconut. Place on a wire rack and chill for at least 1 hour before serving.

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I learned the importance of freezing the cake squares after my first attempt resulted in crumbly lamingtons. That brief freezing time makes all the difference in achieving clean, beautiful results.

The History Behind the Treat

Lamingtons originated in Australia around 1900, allegedly named after Lord Lamington, then Governor of Queensland. Traditional versions feature chocolate-coated sponge cake with coconut. This raspberry variation emerged later as bakers sought colorful alternatives for special occasions. The vibrant pink version has since become particularly popular for afternoon teas, Valentine's Day celebrations, and spring gatherings where their rosy hue perfectly complements seasonal themes.

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Perfect Party Presentation

For stunning visual impact, arrange lamingtons on a white cake stand in a pyramid formation. Alternate traditional white coconut-covered pieces with pink-tinted coconut versions for an ombré effect. Scatter fresh raspberries and mint leaves around the base, and dust lightly with powdered sugar just before serving. This elegant presentation transforms simple cake squares into a sophisticated centerpiece worthy of the most special celebrations.

Seasonal Adaptations

These versatile treats welcome seasonal variations throughout the year. Summer brings opportunities for blackberry or strawberry glazes. Fall calls for apple cider reduction incorporated into the glaze. Winter versions feature cranberry for holiday color. Spring welcomes delicate floral notes like rose water or elderflower added to the raspberry base. These adaptations keep the recipe exciting year-round while maintaining its charming lamington identity.

Make-Ahead and Freezer Tips

For busy households, this recipe shines as a prepare-ahead solution. The cake squares can be made up to two days before your event, storing in an airtight container in the refrigerator. The glaze can be prepared a day ahead and gently reheated before using. For longer storage, freeze the cake squares for up to a month. Thaw overnight in the refrigerator before glazing as directed, adding 1-2 minutes to the glazing time.

Chef's Essential Tips

• For pure white coconut contrast, use regular desiccated coconut
• For a pretty pink effect, mix some of the glaze with coconut before coating
• Add a drop of rose water to the glaze for a subtle floral note
• For a subtle hint of lemon, add a touch of lemon zest to the cake batter
• For special occasions, fill the centers with raspberry jam before glazing

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I discovered these refinements over many iterations of this recipe - particularly the mixed pink coconut variation, which creates a beautiful ombré effect when displayed alongside the traditional white-coated versions.

These vibrant raspberry lamingtons have become one of my signature treats for special gatherings. The combination of tender cake, bright fruit flavor, and coconut coating creates something greater than the sum of its parts - a dessert that's visually stunning yet comfortingly familiar.

This Raspberry Lamington recipe proves that reinventing classics can lead to delightful new traditions - a little twist of flavor that transforms the familiar into something extraordinary.

Frequently Asked Questions

→ Can I make the sponge cake in advance?

Yes! The sponge cake can be made 1-2 days ahead and stored well-wrapped at room temperature. You can even freeze the unglazed cake squares for up to a month before thawing and proceeding with the glaze and coconut coating.

→ Why do I need to freeze the cake squares before glazing?

Freezing the cake squares makes them firmer and easier to handle when dipping in the glaze. It also helps prevent the cake from breaking apart or absorbing too much of the glaze too quickly.

→ Can I use fresh raspberries instead of frozen?

Yes, you can substitute an equal amount of fresh raspberries. The cooking time might be slightly shorter since fresh berries break down more quickly than frozen ones.

→ What can I use instead of desiccated coconut?

Traditional lamingtons always use desiccated coconut, but you could experiment with finely chopped nuts like almonds or pistachios for a non-traditional version. Shredded coconut will also work but gives a different texture.

→ How long do raspberry lamingtons stay fresh?

Raspberry lamingtons can be stored in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 30 minutes before serving for the best flavor and texture.