Raspberry Lamingtons

The smell of raspberry jam warming on the stove is enough to make anyone wander into the kitchen asking what is happening. My neighbor actually knocked on my door once mid coating batch, drawn by the sweet berry cloud drifting through the open window. These lamingtons carry that kind of magnetic pull, pairing a soft vanilla sponge with a vivid raspberry shell and a generous tumble of coconut.

I made a double batch of these for a backyard afternoon tea last spring and watched three grown adults quietly argue over the last one on the plate. Something about the pink coconut exterior makes people lose their manners in the best possible way.

Ingredients

• All purpose flour (1 cup, 125 g): Spoon and level rather than scooping straight from the bag to avoid a dense sponge.
• Baking powder (1 tsp): Check the expiration date because tired baking powder will leave your cake flat and sad.
• Salt (1/4 tsp): Just enough to sharpen the sweetness without tasting salty at all.
• Unsalted butter, softened (1/2 cup, 115 g): Leave it out for an hour before baking so it creams smoothly without melting into a puddle.
• Granulated sugar (3/4 cup, 150 g): Creaming this with butter until truly pale and fluffy is the single step that builds the sponge structure.
• Large eggs, room temperature (2): Cold eggs can seize the batter, so set them beside the butter while it softens.
• Vanilla extract (1 tsp): Use real extract if you can because the sponge is simple and every flavor shows.
• Milk (1/2 cup, 120 ml): Whole milk gives the richest crumb, though any milk will work in a pinch.
• Raspberry jam (2/3 cup, 200 g): A good quality seedless jam melts down into the silkiest coating.
• Hot water (1/3 cup, 80 ml): Thins the jam to a dippable consistency without dulling the flavor.
• Desiccated coconut (2 cups, 160 g): Fine desiccated coconut sticks better than the large flaked kind, so seek it out if you can.

Instructions

Preheat and prepare the pan:

Set your oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease an 8 inch square cake pan before lining it with baking paper, leaving overhanging edges like handles for easy removal later.

Sift the dry ingredients:

Sift the flour, baking powder, and salt together into a bowl and set it aside while you tackle the butter mixture.

Cream butter and sugar:

Beat the softened butter and sugar together until the mixture looks noticeably lighter in color and falls in soft ribbons from the beater, then add the eggs one at a time followed by the vanilla.

Combine wet and dry:

Add the flour mixture in two additions, alternating with the milk, and stir gently until just combined so you do not deflate the batter.

Bake the sponge:

Pour the batter into your prepared pan, smooth the top with a spatula, and bake for 22 to 25 minutes until a skewer poked into the center comes out clean.

Cool completely:

Let the cake rest in the pan for 10 minutes, then use the paper handles to lift it onto a wire rack and cool until there is no trace of warmth left.

Cut and freeze the squares:

Cut the cooled cake into 12 even squares and spread them on a plate or tray in the freezer for 30 minutes, which firms the crumb and makes dipping dramatically less messy.

Prepare the raspberry coating:

Warm the raspberry jam with hot water in a small saucepan, stirring until the mixture is completely smooth, then pour it into a shallow bowl wide enough to fit a cake square.

Set up the coconut station:

Pour the desiccated coconut into a second shallow bowl and place both bowls near your wire rack so you can work in a smooth assembly line.

Dip and roll each square:

Using a fork, lower a frozen cake square into the raspberry mixture, turning to coat all sides, then let the excess drip off before rolling it gently through the coconut and setting it on the rack.

Let them set:

Leave the coated lamingtons on the wire rack for at least 30 minutes so the raspberry layer firms up and the coconut adheres properly before you try to move or serve them.

Save

The moment these set and you lift one to take a bite, the coconut crunches softly and the raspberry layer gives way to tender sponge underneath, and suddenly you understand why Australians have guarded this tradition for generations.

Jam Variations Worth Trying

Strawberry jam swaps in seamlessly if raspberry is not your favorite, and mixed berry jam creates a deeper, almost jewel toned coating that looks stunning on a dessert platter. I once used a tart blackberry preserves and the slight bitterness played beautifully against the sweet sponge.

Sponge Upgrades From Experience

A splash of buttermilk in place of regular milk adds a subtle tang that makes the crumb richer without competing with the raspberry. If you want an even lighter sponge, separate the eggs and fold whipped whites in at the very end, though this adds time and dirty bowls.

Serving and Storing Your Lamingtons

These are at their absolute best on the day they are made, when the coconut is still dry on the outside and the sponge has not yet absorbed too much moisture from the jam. If you need to store them, place them in a single layer in an airtight container in the refrigerator for up to three days.

• Bring chilled lamingtons to room temperature for 20 minutes before serving so the sponge softens back up.
• Pair them with a strong cup of Earl Grey or a flat white coffee for the full experience.
• Never stack them without parchment between layers or the coconut will stick and pull apart messily.

Save

Share these with someone who thinks they do not like coconut, and watch them reconsider. That pink exterior has a way of changing minds.

Recipe FAQs

→ Can I use store-bought sponge cake instead of making my own?

Yes, a store-bought plain sponge or butter cake works well and saves time. Cut it into squares and freeze briefly before dipping for the best results.

→ Why do I need to freeze the cake squares before dipping?

Freezing firms up the sponge, making it much easier to handle during dipping. It prevents crumbs from breaking off into the jam coating and helps the squares hold their shape.

→ Can I use a different flavour of jam?

Absolutely. Strawberry, mixed berry, or even passionfruit jam all work beautifully. Traditional lamingtons use chocolate icing, so you could also swap the jam for a chocolate ganache coating.

→ How should I store leftover lamingtons?

Store them in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature for about 15 minutes before serving for the best texture and flavour.

→ Can I make these lamingtons gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Check that your baking powder and coconut are also certified gluten-free.

→ What type of coconut works best for coating?

Desiccated coconut or finely shredded coconut gives the most even coating. Flaked coconut can work but creates a chunkier texture that doesn't adhere as smoothly.