🍓 Dreamy Raspberry Lamingtons – A Heavenly Twist on an Aussie Classic
These Raspberry Lamingtons are a soft, sweet cloud of sponge cake coated in vibrant raspberry jelly and fluffy shredded coconut – a fruity, modern spin on the traditional chocolate version. Whether you’re baking for a tea party, brunch, or simply to spoil your loved ones, these lamingtons will have hearts (and spoons) swooning!
🕰️ A Bite of History
Lamingtons originated in Australia, believed to be named after Lord Lamington, the Governor of Queensland from 1896 to 1901. The original version was dipped in chocolate and rolled in coconut. Over time, creative bakers added fruity variations like raspberry for a brighter, tangier flavor. This raspberry version has become beloved across bakeries and homes, especially in summer.
🧁 Ingredients
For the Sponge Cake:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup whole milk
For the Raspberry Coating:
- 1 packet (85g) raspberry-flavored gelatin (like Jell-O)
- 1 cup boiling water
- 1/2 cup cold water
- 2–3 drops red or pink food coloring (optional, for deeper color)
For Assembly:
- 2–3 cups sweetened shredded coconut
- Whipped cream or raspberry jam (optional for filling)
👩🍳 Instructions
🍰 Make the Sponge Cake:
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until pale and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each. Stir in vanilla.
- Alternately add flour mixture and milk, beginning and ending with flour. Mix until just combined.
- Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely. Once cool, cover and chill in the fridge for 1–2 hours (this makes cutting easier).
🔪 Slice and Prep:
- Cut the chilled sponge into squares or rectangles (roughly 16 pieces).
🍓 Prepare Raspberry Coating:
- In a large bowl, dissolve raspberry gelatin in 1 cup boiling water. Stir in 1/2 cup cold water and food coloring (if using).
- Let the jelly cool slightly but remain liquid. It should be syrupy and not hot.
🥥 Dip and Coat:
- Place shredded coconut in a large shallow bowl or tray.
- Using two forks or skewers, quickly dip each sponge square into the raspberry jelly, letting excess drip off.
- Immediately roll each jelly-coated square in the coconut, pressing gently to coat all sides.
- Transfer to a wire rack to set for at least 30 minutes.
💕 Optional: Add Love in the Center!
- Slice each lamington in half horizontally and spread with raspberry jam or whipped cream before sandwiching it back together.
🧾 Formation & Method Summary
- Type: Dessert
- Origin: Australia
- Base: Sponge cake
- Technique: Jelly-dip & coconut coating
- Twist: Raspberry instead of chocolate
- Mood: Fruity, light, nostalgic
💌 Conclusion – For the Lovers of Sweet Simplicity
Raspberry Lamingtons are not just dessert; they’re an experience – soft, nostalgic, and full of color. Loved ones will be enchanted by the pink hue and melt-in-your-mouth texture. Bake them for birthdays, brunches, Valentine’s, or just because someone deserves a sweet little gift. Once you serve these, don’t be surprised if they ask for another batch before the first one’s even gone!
❤️🔥 Made with Love – Served to Lovers
Serve these lamingtons with a warm cup of tea, a soft blanket, and your favorite people. Whether it’s your hubby who keeps sneaking back for more, your kids who lick their fingers clean, or your friends who beg for the recipe – these lamingtons turn simple moments into heartwarming memories. 💕
Want more dreamy desserts like this? Drop a 🍓 in the comments and keep the love baking!