Raspberry Coconut Lamingtons (Printable Version)
Sponge squares dipped in raspberry syrup and coated in coconut for a fruity Australian treat.
# What You'll Need:
→ Sponge Cake
01 - 1 cup all-purpose flour
02 - 1 teaspoon baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - ¾ cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - ⅓ cup whole milk
→ Raspberry Syrup
09 - 1 cup fresh or frozen raspberries
10 - ½ cup water
11 - ¾ cup granulated sugar
12 - 1 tablespoon lemon juice
→ Coating
13 - 3 cups desiccated coconut
→ Filling (optional)
14 - ½ cup raspberry jam
15 - ½ cup whipped cream
# How To Make:
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 together using an electric mixer until light and fluffy, approximately 3 to 4 minutes.
04 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually add the flour mixture to the butter mixture, alternating with the whole milk, mixing gently after each addition until just combined. Avoid overmixing.
06 - Pour the batter into the prepared pan and smooth the top evenly. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the cake to cool completely in the pan. Turn it out onto a wire rack, then wrap tightly and freeze for 30 minutes to firm up for easier dipping.
08 - 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.
09 - Using a serrated knife, cut the cooled sponge cake into 12 even squares.
10 - Spread the desiccated coconut in a wide, shallow bowl. Dip each cake square briefly into the cooled raspberry syrup, allowing excess to drip off, then roll in the coconut to coat all sides evenly.
11 - For filled lamingtons, slice each coated square in half horizontally. Spread the bottom half with raspberry jam, pipe or spread whipped cream on top, then sandwich the halves together before the final coconut coating.
12 - Place the finished lamingtons on a wire rack and let them set for 15 minutes before serving.
# Expert Tips:
01 -
- The raspberry syrup soaks into the sponge in a way chocolate never can, giving you this juicy, jewel toned center that tastes like summer condensed into a cube.
- They look wildly impressive on a plate but the process is surprisingly forgiving, and even ugly ones taste absolutely divine.
02 -
- Skipping the freeze step will haunt you, warm or room temperature sponge disintegrates in the syrup like a sad breadcrumb avalanche.
- Strain the raspberry syrup while it is still warm, because once it cools and thickens, pushing it through the sieve becomes an exercise in frustration and forearm strength.
03 -
- Cut the sponge with a serrated knife using a gentle sawing motion, pressing down straight will compress the crumb and give you dense squares instead of airy ones.
- Keep your syrup in a wide shallow dish rather than a deep bowl, because a quick confident dip gives you better absorption control than a prolonged soak that turns the cake to mush.