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Raspberry Lamingtons

Raspberry Lamingtons

Raspberry Lamingtons are soft, fluffy sponge cake cubes dipped in a luscious raspberry-flavored icing and rolled in unsweetened shredded coconut. This quick and easy recipe combines classic sponge cake goodness with bright, natural raspberry flavor and a delightful coconut coating, perfect for tea parties, snacks, or desserts.

  • Total Time: 45 minutes
  • Yield: 12-16 Lamingtons

Ingredients

Sponge Cake

  • Soft, airy sponge cake slices, cut into 2-inch cubes (homemade or store-bought)

Raspberry Coating

  • Powdered sugar (quantity as needed to thicken coating)
  • Butter, melted (about 2 tablespoons)
  • Milk (approximately 1/4 cup, adjust as needed)
  • Vanilla extract (1 teaspoon)
  • Raspberry jam (enough to create a vibrant pink glaze, approximately 1/3 cup)

Coating

  • Unsweetened shredded coconut (quantity sufficient to roll all dipped sponge cubes)

Instructions

  1. Prepare the sponge cake: Start with a soft and fluffy sponge cake, either homemade or store-bought. Cut the sponge into even cubes approximately 2 inches each to ensure uniform dipping and serving.
  2. Make the raspberry coating: In a bowl, gently combine powdered sugar, melted butter, milk, vanilla extract, and enough raspberry jam to form a smooth, thick glaze. Stir until fully incorporated and the mixture has a vibrant pink color.
  3. Dip the sponge cubes: Using a fork or skewer, submerge each sponge cube into the raspberry coating completely, coating all sides. Allow excess coating to drip off to prevent sogginess.
  4. Roll in shredded coconut: Immediately roll the coated sponge cubes in unsweetened shredded coconut, pressing lightly so the coconut adheres well. Place the coated cubes on a parchment-lined tray to set.
  5. Chill and serve: Refrigerate the Raspberry Lamingtons for at least 30 minutes to let the coating firm up. This enhances the flavor and makes the treats easier to handle. Serve fresh and enjoy.

Notes

  • Use fresh sponge cake for the best texture; baking it the same day as preparation is recommended.
  • Quickly dip sponge cubes to avoid over-soaking and sogginess.
  • Keep shredded coconut chilled before rolling for better adhesion and freshness.
  • Experiment with different raspberry jams or preserves to adjust sweetness and tartness.
  • Use a cooling rack over a tray when dipping to catch excess glaze and speed up setting.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-bake (assembly)
  • Cuisine: Australian-inspired
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 Lamington (approximate)
  • Calories: 180 kcal
  • Sugar: 15g
  • Sodium: 40mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 15mg

Keywords: Raspberry Lamingtons, sponge cake dessert, coconut coating, raspberry glaze, gluten free dessert, quick dessert, no-bake dessert