Raspberry Lamingtons (Printable)
Fluffy sponge squares dipped in raspberry icing and rolled in coconut for a fruity Australian treat.
# What You'll Need:
→ Sponge Cake
01 - 1 cup all-purpose flour (125 g)
02 - 1 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, softened (115 g)
05 - 3/4 cup granulated sugar (160 g)
06 - 2 large eggs
07 - 1/2 cup whole milk (120 ml)
08 - 1 teaspoon vanilla extract
→ Raspberry Icing
09 - 2 cups powdered sugar, sifted (250 g)
10 - 1/2 cup raspberry jam or puree, strained and smooth (130 g)
11 - 2-3 tablespoons whole milk
→ Coating
12 - 2 cups desiccated coconut (160 g)
# Steps:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, ensuring the sides are fully covered for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
03 - In a separate large bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until the mixture becomes pale, light, and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the sponge tender.
06 - Spread the batter evenly into the prepared baking pan. Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
07 - Once fully cooled, remove the cake from the pan and cut into 16 even squares. Place the squares in the freezer for 30 minutes to firm up, which makes the dipping process much easier.
08 - In a bowl, whisk together the sifted powdered sugar, raspberry jam or puree, and 2 to 3 tablespoons of whole milk until a smooth, pourable glaze forms. Add milk gradually to reach the desired consistency.
09 - Spread the desiccated coconut in a shallow dish. Dip each chilled cake square into the raspberry icing, allowing the excess to drip off, then roll gently in the coconut to coat all sides evenly. Place each coated square on a wire rack to set.
# Expert Tips:
01 -
- The raspberry icing is shockingly easy and tastes like concentrated summer fruit, far more interesting than the usual chocolate dip.
- Freezing the cake squares before dipping is a tiny trick that saves you from the crumbly mess that ruins most first attempts.
02 -
- Warm cake will disintegrate in the icing bath, so full cooling plus the freezer step is truly mandatory and not optional advice.
- If your icing thickens as you work because the cold cake chills it, simply whisk in another half tablespoon of milk to bring it back to life.
03 -
- Use two forks for dipping, one to submerge and flip the square and the other to lift it out, because fingers will become a sticky mess by the third lamington.
- Toast the desiccated coconut lightly in a dry pan before rolling and you will unlock a warm, nutty depth that raw coconut simply does not have.