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Classic Aussie favorites get a pop of berry fun with these raspberry lamingtons. Fluffy chunks of vanilla sponge cake soak up a bright red glaze, then get smothered in coconut for that signature soft-meets-crunchy bite. Every mouthful brings together sweet cake, zippy raspberry, and sunny coconut. They’re just right for celebrations or when you want to jazz up your afternoon tea.
I first came across raspberry lamingtons while poking around a little bakery in Melbourne way back. The bright pink instantly stood out from all the usual chocolate ones. When I finally tried to make them at home myself, my kitchen looked like a coconut tornado hit. Still, I’d say it was more than worth the mess. My friends keep asking for these lively pink squares anytime we hang out. I never mind since they’re actually simple, even if they look fancy.
Essential Elements
- Desiccated Coconut: Gives the classic coating for that unmistakable finish and texture
- Gelatin Powder: Helps the glaze set just right so the coconut sticks perfectly
- Quality Raspberries: Bring bold color and bright taste to the glaze—strain out the seeds so everything stays smooth
- Cake Flour: Makes the cake soft and lets it soak up the berry glaze without getting soggy
- Whole Milk: Heat with butter for richness and a tender sponge
- Fresh Eggs: Beat with sugar so the cake turns light and airy while baking
Getting Neat Squares
- Baking Just Right:
- Pop the sponge in the oven until the middle is done and a toothpick comes out clean. Let it cool off fully before you cut it.
- Egg Fluffing:
- Whip up eggs and sugar on high until they’re pale and triple in size—when you lift the beater, ribbons should slowly fade in.
- Combining Gently:
- Carefully mix in the dry stuff so you don’t squish out the air bubbles, then pour in the warm milk and butter to keep things fluffy.
- Prepping the Sponge:
- Get your pans ready with butter and parchment, then warm up the milk and butter on the stove—melt them but don’t let it bubble.
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Patience made all the difference when I was learning to coat these lamingtons. Rushing led to a glaze that soaked in and disappeared, instead of giving a nice glossy layer. Now I wait until it’s cool and syrupy—kinda like maple syrup—so it actually coats but isn’t too thick. That trick took my lamingtons from “just okay” to ones you’d swear came from a pro bakery. Every slice came out with that pretty raspberry look.
Easy Assembly
Once your sponge is totally cool, cut it into squares and trim off the darker edges. Freeze them for about 20 minutes so they’re less crumbly. Get your setup ready with bowls of glaze, coconut, and a wire rack. Dip each piece in the glaze, let the extra drip away, then roll it around in the coconut. Let them hang out for at least half an hour before digging in.
The Texture Switch-Up
Want extra vibes? Toss some lemon zest into your batter for a zingy twist. Make a surprise center by adding jam between cake layers. For a fun shape, punch out circles with a cookie cutter or layer thin slices with whipped cream to make a pretty dessert stack.
Keeping Them Tasty
Stash them in an airtight box in a single layer, or slip parchment between layers if you need to stack. They’ll last in the fridge up to three days—just bring them to room temp before serving. You can freeze the cut (but not yet glazed) sponge for a month. Or save finished lamingtons in the freezer for a sweet treat anytime.
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Diving into these raspberry lamingtons helped me feel part of Aussie baking traditions and scratch my itch for berry goodies. What started as curiosity over that bright pink twist has become my go-to dessert. They always get a big reaction, whether I’m serving them at a chill hangout or something a bit fancier. The way the cake, fruit, and coconut come together just works magic with such simple stuff.
Frequently Asked Questions
- → Is it okay to prep raspberry lamingtons a day or two early?
- Definitely! Make them one to two days before you need them. Keep them sealed up on the counter or chill them in the fridge. They get even tastier after a bit of time.
- → Why do I have to whip eggs and sugar so long?
- Giving eggs and sugar a long mix (like 8–15 minutes) helps pump in air, so the cake turns out extra light and fluffy, even without lots of baking powder.
- → Could I swap in fresh raspberries instead of frozen?
- Of course! Just trade the frozen ones for the same amount of fresh. Don’t bother thawing, just toss fresh straight in with the sugar syrup.
- → Help! My glaze seems runny—what now?
- If the glaze looks too thin, sprinkle in more powdered sugar a spoonful at a time till it gets thick enough. Too thick? Add splashes of water, just a little at a time.
- → Is it possible to make chocolate lamingtons with this?
- You bet. Swap the raspberry glaze for a chocolate one—just mix up confectioners’ sugar, cocoa powder, a pat of butter, and some milk, heat till smooth, then dunk cake squares and coat them in coconut.