Raspberry Coconut Lamingtons (Printable)
Sponge cakes dipped in raspberry syrup and coated in coconut for a fruity Australian treat.
# Ingredient List:
→ Sponge Cake
01 - 1 cup all-purpose flour (125 g)
02 - 1 tsp baking powder
03 - ¼ tsp salt
04 - ½ cup unsalted butter, softened (115 g)
05 - ¾ cup granulated sugar (150 g)
06 - 2 large eggs
07 - 1 tsp vanilla extract
08 - ⅓ cup whole milk (80 ml)
→ Raspberry Syrup
09 - 1 cup fresh or frozen raspberries (120 g)
10 - ½ cup water (120 ml)
11 - ¾ cup granulated sugar (150 g)
12 - 1 tbsp lemon juice
→ Coating
13 - 3 cups desiccated coconut (240 g)
→ Filling (Optional)
14 - ½ cup raspberry jam (120 ml)
15 - ½ cup whipped cream (120 ml)
# Steps:
01 - Preheat the oven to 350°F. Grease an 8-inch square baking pan and line it with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
04 - Gradually add the flour mixture to the butter mixture, alternating with the whole milk, mixing until just combined. Do not overmix.
05 - Pour the batter into the prepared pan and smooth the top evenly. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow the cake to cool completely in the pan, then turn it out onto a wire rack. For easier handling during dipping, wrap the sponge and freeze for 30 minutes.
07 - Combine the raspberries, water, granulated sugar, and lemon juice in a saucepan. Simmer over medium heat for 5 to 7 minutes, stirring occasionally. Strain through a fine mesh sieve to remove the seeds and let the syrup cool.
08 - Using a serrated knife, cut the cooled sponge cake into 12 even squares.
09 - If adding filling, cut each sponge square in half horizontally. Spread the bottom half with raspberry jam and a dollop of whipped cream, then sandwich with the top half.
10 - Place the desiccated coconut in a wide, shallow bowl. Dip each sponge square briefly into the cooled raspberry syrup, allowing excess to drip off, then roll in the coconut to coat all sides evenly.
11 - Place the finished lamingtons on a wire rack and let them set for 15 minutes before serving.
# Expert Tips:
01 -
- The raspberry syrup stains your fingers the most beautiful shade of pink and makes your whole kitchen smell like a berry patch in summer.
- Freezing the sponge before dipping is the trick that keeps the cake from crumbling into a mess, and it honestly changed my entire lamington game.
02 -
- Skip the freezer step and you will end up with a crumbly, soggy mess that falls apart in your hands, which I learned the hard way on my first attempt.
- Straining the syrup while it is still warm makes the process faster because the liquid flows more freely through the mesh.
03 -
- Use two forks to dip the sponge squares so your hands stay clean and you can flip the cake without tearing it.
- Day old sponge actually works better than fresh because it has dried out slightly and absorbs the syrup more evenly without turning mushy.