Raspberry lamingtons are a delightful twist on Australia’s iconic national cake, combining fluffy sponge cake with tangy raspberry jam and a rich chocolate coating, all rolled in delicate coconut flakes. These individual squares represent the perfect balance of textures and flavors, from the soft, airy cake interior to the sweet-tart raspberry filling and the luxurious chocolate exterior finished with tropical coconut. Unlike store-bought versions that often lack freshness and flavor depth, homemade raspberry lamingtons offer superior taste and the satisfaction of creating this beloved treat from scratch. Perfect for afternoon tea, special celebrations, or when you want to impress guests with an authentic Australian dessert, these raspberry lamingtons deliver bakery-quality results that showcase the beautiful combination of simple ingredients transformed into something truly special.
Serves: 16 people
Prep Time: 45 minutes
Baking Time: 25 minutes
Assembly Time: 30 minutes
Cooling Time: 2 hours
Total Time: 3 hours 40 minutes
Ingredients
For the Sponge Cake:
- 4 large eggs, room temperature
- ⅔ cup caster sugar (superfine sugar)
- 1 cup self-raising flour
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter, melted
- 2 tablespoons boiling water
For Assembly:
7. ½ cup high-quality raspberry jam
8. 3 cups powdered sugar
9. ⅓ cup unsweetened cocoa powder
10. 3 tablespoons unsalted butter, melted
11. ½ cup boiling water
12. 1 teaspoon vanilla extract
13. 3 cups desiccated coconut (unsweetened)
Creating the Perfect Sponge
Preheat your oven to 350°F and grease an 8×8 inch square cake pan, lining it with parchment paper for easy removal. In a large mixing bowl, beat the eggs and caster sugar with an electric mixer for 8-10 minutes until the mixture is very thick, pale, and tripled in volume. The mixture should fall in ribbons when the beaters are lifted and hold its shape briefly before dissolving back into the mixture.
Folding in the Dry Ingredients
Sift the self-raising flour and cornstarch together twice to ensure they’re well combined and aerated. Using a large metal spoon or rubber spatula, gently fold half of the flour mixture into the egg mixture with light, sweeping motions from the bottom of the bowl upward. Add the remaining flour and fold again, being careful not to overmix and deflate the airy texture you’ve created.
Finishing the Batter
Combine the melted butter with the boiling water in a small bowl, then quickly fold this mixture into the batter with just a few gentle strokes. The hot butter mixture helps create the characteristic tender crumb of a proper sponge cake. Pour the batter into the prepared pan and gently level the surface without pressing down.
Baking the Sponge
Bake for 22-25 minutes until the cake is golden brown, springs back lightly when touched, and just begins to shrink from the sides of the pan. Avoid opening the oven door during the first 20 minutes to prevent the delicate sponge from collapsing. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Preparing for Assembly
Once completely cool, wrap the sponge cake in plastic wrap and refrigerate for at least 2 hours or overnight. This chilling makes the cake much easier to handle and cut cleanly without crumbling. When ready to assemble, unwrap the cake and trim any uneven edges, then cut into 16 equal squares using a sharp knife and gentle sawing motions.
Making the Chocolate Icing
Sift the powdered sugar and cocoa powder together into a medium bowl to eliminate any lumps. Add the melted butter, boiling water, and vanilla extract, whisking until smooth and glossy. The icing should coat the back of a spoon but still be thin enough to drip off easily. If too thick, add more hot water one tablespoon at a time; if too thin, add more sifted powdered sugar.
Assembly Process
Set up your workstation with the cake squares, raspberry jam, chocolate icing, and coconut in separate bowls. Using a small offset spatula or butter knife, spread a thin layer of raspberry jam on the top of each cake square. The jam should be applied sparingly to avoid making the coating process messy.
Coating the Lamingtons
Working with one square at a time, use two forks or dipping tools to gently lower each piece into the chocolate icing, turning to coat all sides completely. Allow excess icing to drip off for a moment, then immediately roll the coated square in the desiccated coconut, pressing gently to help the coconut adhere. Place the finished lamington on a wire rack set over parchment paper to catch any drips.
Final Setting
Allow the completed lamingtons to sit at room temperature for at least 30 minutes for the coating to set properly. The chocolate should firm up slightly while the coconut creates an attractive, textured exterior that contrasts beautifully with the soft interior.
Nutritional Information
Each raspberry lamington contains approximately 220-240 calories, making them a moderate indulgence perfect for special occasions. The treat provides about 3-4 grams of protein from eggs and flour, 38-42 grams of carbohydrates from sugar and flour, and 8-10 grams of fat primarily from butter and coconut. The coconut contributes healthy medium-chain fatty acids, while the eggs provide complete protein.
Health Benefits
While lamingtons are primarily a treat, they do offer some nutritional value beyond their deliciousness. The coconut coating provides medium-chain triglycerides, which may boost metabolism and provide quick energy. Eggs contribute high-quality protein, choline for brain health, and vitamin D for bone health. Raspberry jam adds small amounts of vitamin C and antioxidants from the berries, while the cocoa powder provides flavonoids that support heart health. The portion-controlled size helps with mindful enjoyment of this special dessert.
Tips for the Best Results
Use room temperature eggs for the best volume when whipping, and ensure your mixing bowl and beaters are completely clean and dry. The sponge cake can be made up to 2 days ahead and stored wrapped in the refrigerator. Fresh lamingtons are best, but they can be stored in an airtight container for up to 3 days at room temperature. For easier handling, some bakers prefer to freeze the cut cake squares for 30 minutes before dipping, which makes them less fragile during the coating process. Use high-quality raspberry jam for the best flavor, and strain it if it contains large fruit pieces that might interfere with smooth coating.
