Raspberry Lamingtons

Raspberry lamingtons are small squares of tender sponge cake dipped in a glossy raspberry glaze and rolled in coconut. Their small, handheld size gives you the perfect balance of soft cake and bright berry coating in every bite. Ready once the glaze sets, they’re a fun little dessert with a bold raspberry pop.

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I  ❤️Lamingtons!  These delightful Raspberry Lamingtons are addictive and I guarantee you will be reaching for a second helping. 

Lamingtons are Australia’s iconic dessert and the traditional flavor is chocolate.  The Aussie classic lamington is a small sponge cake dipped in a chocolate sauce and rolled in desiccated coconut.

Although chocolate is the traditional lamington other flavors abound creating individual tea-cakes to serve as a dessert or snack. These delightful raspberry-flavored lamingtons are one of many flavor possibilities.

Here’s Why This Raspberry Lamingtons Recipe Works

Hot milk sponge stays light and sturdy: It’s airy enough to eat with your fingers but strong enough to soak up syrup without crumbling.

Glaze is made with real berries: No artificial raspberry flavor here. Just actual thawed raspberries, cooked and strained into a vibrant glaze.

Coconut coating made easy: A fork and spoon setup means no rolling or dunking mess. It’s less sticky, more controlled, and way cleaner.

Freezing the cake squares = smooth handling: No squishing, no flaking to worry about. Just firm, frosty cake that soaks evenly and holds its shape.

If you’re in the mood for another make-ahead dessert, my tiramisu is a great one to try next.

This recipe works with a sponge cake or a butter cake.  I am using our recipe for a hot-milk sponge cake which is light and tender and has a springy texture. You can even take a shortcut and purchase a pound cake to cut up.

Ingredient Notes

Eggs: Warm them first so they whip to full volume. Cold eggs won’t give you that tall, airy sponge. Just place them (in the shell) in a bowl of comfortably warm water for about 5 minutes.

Cake Flour: Its lower protein keeps the cake crumb fine and soft; all-purpose flour will work, but the texture won’t be as light.

Unflavored Gelatin: Gives the raspberry glaze enough body to cling to the cake instead of soaking straight in.

Desiccated Coconut: The dry, finely shredded kind that coats evenly and sticks beautifully. Not to be confused with chunky shredded coconut, which turns lamingtons into lumpy snowballs.

Raspberry Lamington Cakes

Once the glaze firms up, these raspberry lamingtons become dangerously snackable. Put them out “for guests,” then enjoy watching everyone fight over the last one like civilized adults.

If you want to take the raspberry theme further, my raspberry white chocolate mousse is a great one to try next.

Prep Time: 30 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr 10 minutes mins

4.43 from 21 votes

Raspberry Lamingtons

By Pat Nyswonger

These small, bite sized cubes of soft sponge cake squares are drenched in a luscious raspberry glaze and coated in coconut.

If you make this recipe, please leave a star rating and comment.

Servings: 18 Lamingtons

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Ingredients 

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For the Hot Milk Sponge Cake:

• ▢ 5 large eggs
• ▢ 1 cup whole milk
• ▢ 6 tablespoons butter
• ▢ 2 cups granulated sugar, 400 grams
• ▢ 2 cups cake flour, 220 grams
• ▢ 2 teaspoons baking powder
• ▢ ½ teaspoon salt
• ▢ 1 tablespoon vanilla extract

For the Raspberry Glaze

• ▢ 2 teaspoons unflavored gelatin powder
• ▢ 1 cup granulated sugar, 200 grams
• ▢ 1¼ cup water, divided
• ▢ 10 ounces frozen raspberries, thawed
• ▢ 2 cups powdered sugar, 250 grams
• ▢ ¼ teaspoon red food coloring , optional
• ▢ 2 cups desiccated coconut

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Instructions 

For the Hot Milk Sponge Cake:

• Place the eggs (while still in the shell) in a bowl of warm water. This will warm them up and help them whip to a higher volume. Let them sit while you prep the cake pans and the ingredients. 
• Preheat the oven to 350°F. Grease and flour two 8-inch square cake pans and place some parchment paper in the bottom of the pans. 
• Place the milk and butter in a saucepan and warm it over low heat until the butter melts. Keep the pan on the lowest heat setting to stay warm while you beat the eggs. 
• Crack the eggs in a large mixing bowl and add the sugar. Beat on high speed for about 8 to 15 minutes. The eggs should triple in volume and become pale yellow in color. (see notes) 
• Sift the flour, baking powder, and salt over the egg mixture and fold in with a spatula until it is just barely combined, you will still see some flour streaks.
• Add the vanilla to the warm milk mixture and pour the milk in the batter. Stir the mixture by hand. Scrape the sides and bottom of the mixing bowl with a spatula to make sure all the flour is incorporated. Divide the batter into the cake pans.
• Bake for 30-34 minutes or until a toothpick comes out clean.  Begin checking at 30 minutes.
• When the cakes have finished baking, set the pans on a wire rack and let them cool in the pans. 

For the Raspberry Glaze and Coconut Coating:

• In a small dish, sprinkle the gelatin over the top of 1/4 cup of water and allow to soften for 5 minutes
• Set a small saucepan over medium-high and heat the remaining 1 cup of water and sugar, stirring until the sugar dissolves.  Add the raspberries and cook for 5-8 minutes.
• Pour the mixture into a fine-mesh strainer set over a bowl and strain the mixture, pressing down to remove as much liquid as possible.  Discard the residue in the strainer. 
• Place the gelatin in the microwave and heat until syrupy…about 10 seconds.  Whisk the gelatin into the raspberry mixture.  
• Sift the confectioners’ sugar into a bowl, pour the raspberry syrup over the sugar and whisk together until smooth.  Whisk in the red food coloring if using.  Transfer to the refrigerator for 15-20 minutes until it is slightly thickened. 

To assemble:

• Set a wire cooling rack over a baking sheet lined with parchment or wax paper. 
• Using a sharp knife, trim the edges off the sponge cake  and cut into 2-inch squares or any size you want.   Place the cut squares on a plate and transfer to the freezer for 30 minutes.  
• Set up a 2-bowl dredging system, with the raspberry mixture in one bowl and the coconut in the other bowl.  
• Remove the cake squares from the freezer.  Holding a cake square with a fork, spoon raspberry glaze over the cold cake, turning to cover it completely and letting the excess drip back into the bowl.  With the fork still inserted in the glaze-covered cake, hold it over the coconut bowl and spoon coconut on all sides of the cake.  Place the cake on the wire rack.  
• When all the cake squares have been coated with glaze and coconut, place the baking sheet into the refrigerator for 20-30 minutes to set.

Notes

Whipping the eggs: Use the whisk attachment if using a stand mixer. Warm the eggs first by placing them (still in the shell) in warm water for about 5 minutes. Cool eggs simply won’t whip to full volume. 

Ribbon stage: Beat the eggs and sugar until they triple in volume, turn pale yellow, and fall in slow, ribbon-like folds from the whisk. This takes about 8–10 minutes in a stand mixer or around 15 minutes with a handheld mixer.

Raspberry glaze color: When the raspberry syrup is whisked with confectioners’ sugar, it naturally shifts toward purple. A drop or two of red food coloring is optional but brings back that bright raspberry color.

Cake size: Cut the cakes into any size you like. I like to keep them small and bite sized.

Freezing the cake squares: Freeze the cut sponge for about 1 hour to firm it up. This makes the pieces much easier to handle while coating.

Glazing technique: Insert a fork into each frozen square and spoon the raspberry glaze and coconut over all sides; it’s far cleaner and more controlled than dipping and rolling.

Nutrition

Serving: 1serving, Calories: 259kcal, Carbohydrates: 42g, Protein: 4g, Fat: 8g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Cholesterol: 63mg, Sodium: 198mg, Fiber: 2g, Sugar: 28g

Nutrition information is automatically calculated, so should only be used as an approximation.

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