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Raspberry lamingtons are a delightful treat in Australian culture. They are small cake squares, coated in chocolate and rolled in coconut. The soft sponge cake often has jam or fruit puree, like raspberry, in the center.

Raspberry Lamingtons

Discover the joy of making Raspberry Lamingtons, a delicious Australian treat that combines soft sponge cake with sweet raspberry filling, all coated in chocolate and coconut. In this easy recipe, learn the history, explore fun variations, and pick up tips for perfecting your baking. Whether for a party or a cozy dessert, these lamingtons are sure to impress! Click through to savor the full recipe and elevate your baking game today!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

1/2 cup fresh raspberries, pureed (with a splash of lemon juice)

2 cups desiccated coconut

2 cups powdered sugar

1/2 cup unsweetened cocoa powder

1/2 cup water

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.

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

      In a large bowl, beat the softened butter and granulated sugar until creamy and light. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

        Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry mixture. Mix until just combined.

          Gently fold in the raspberry puree until evenly incorporated.

            Pour the batter into the prepared baking pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

              Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

                For the chocolate coating, combine the powdered sugar, cocoa powder, and water in a bowl until smooth and shiny.

                  Once the cake is completely cooled, cut it into 16 squares.

                    Dip each square in the chocolate coating, allowing excess to drip off. Immediately roll the coated cake in desiccated coconut until fully covered.

                      Place the lamingtons on a plate to set for about 30 minutes.

                        Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 16

                          - Presentation Tips: Arrange the lamingtons on a beautiful serving platter, dust with a light sprinkle of extra powdered sugar, and garnish with fresh raspberries and mint leaves for a pop of color.