Name: Raspberry Lamingtons
Prep time: 20 min
Cook time: PT-485393H27M4S
Total time: 45 min
Cuisine: Australian
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1/2 cup raspberry jam; 1 1/2 cups shredded coconut

Raspberry Lamingtons These soft, fluffy sponge cakes are coated in sweet raspberry jam and shredded coconut, offering a delightful twist on the classic Lamington. I love how the raspberry jam adds a fruity brightness that perfectly complements the tender cake and coconut coating. It’s a refreshing change from the traditional chocolate version and always a crowd-pleaser.

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

1/2 cup raspberry jam

1 1/2 cups shredded coconut

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square cake pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix until just combined—don’t overmix.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan, then turn it out onto a wire rack.

Once cooled, cut the cake into small squares.

Spread a thin layer of raspberry jam on each square.

Roll each jam-covered piece in shredded coconut, pressing gently to coat evenly.

Place the coated Lamingtons on a wire rack to set before serving.

Servings and Timing

This recipe yields about 12 Raspberry Lamingtons. It takes roughly 20 minutes to prepare and 25 minutes to bake, so from start to finish, I spend about 45 minutes making this treat.

Variations

I sometimes experiment by using different fruit jams like strawberry or apricot for a change in flavor. For a dairy-free version, I substitute the butter and milk with plant-based alternatives, and it works just as well. Another idea I enjoy is adding a little lemon zest to the batter to brighten the sponge even more. For a richer taste, a light drizzle of white chocolate over the coconut coating can add a nice touch.

Storage/Reheating

I keep these Lamingtons stored in an airtight container at room temperature for up to 2 days to maintain their freshness. They can also be refrigerated for up to 4 days, but I bring them back to room temperature before serving for the best texture. I don’t recommend freezing them as the jam and coconut can become a bit soggy after thawing. Since they’re best enjoyed fresh, I usually make just enough to eat within a couple of days.

FAQs

How do I know when the cake is done baking?

I insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.

Can I use frozen raspberries to make the jam?

Yes, you can make your own raspberry jam using frozen raspberries, but be sure to cook and strain it well to get a smooth consistency before spreading on the cake.

What’s the best way to cut the cake without it crumbling?

I find using a sharp serrated knife works best. Letting the cake cool completely also helps it hold together better when cutting.

Can I make these Lamingtons gluten-free?

Absolutely! I substitute the all-purpose flour with a gluten-free blend and ensure the baking powder is gluten-free as well. The texture is slightly different but still delicious.

Is there a way to make these Lamingtons less sweet?

I sometimes reduce the sugar in the cake by a couple of tablespoons and choose a jam with less added sugar. This balances the sweetness nicely without compromising flavor.

Conclusion

I love how Raspberry Lamingtons bring a fresh and fruity twist to a classic dessert. The combination of soft sponge, tangy jam, and coconut makes them irresistible. Whether I’m baking for friends or just a treat for myself, these Lamingtons never fail to delight. I hope trying this recipe brings the same joy to your kitchen.

Raspberry Lamingtons