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Raspberry Lamingtons

Raspberry Lamingtons

Raspberry Lamingtons are an elegant Australian-inspired dessert featuring soft, fluffy sponge cake layered with tart raspberry jam, dipped in rich melted dark chocolate, and rolled in desiccated coconut. This delightful combination offers a perfect balance of flavors and textures—soft, gooey, chocolatey, and nutty—making it an irresistible treat ideal for any occasion, from casual teas to festive celebrations.

  • Total Time: 1 hour
  • Yield: 16 lamingtons 1x

Ingredients

Scale

Sponge Cake

  • 1 cup (125g) All-Purpose Flour (or gluten-free flour blend)
  • 1 teaspoon Baking Powder
  • 2 Eggs
  • 3/4 cup (150g) Caster Sugar
  • 1/2 cup (115g) Unsalted Butter, softened
  • 1/2 cup (120ml) Milk
  • 1 teaspoon Vanilla Extract

Filling and Coating

  • 1/2 to 3/4 cup Raspberry Jam (preferably homemade or high-quality)
  • 150g Dark Chocolate
  • 1 tablespoon Butter (for melting with chocolate)
  • 1 cup Desiccated Coconut
  • 1 teaspoon Vanilla Extract (optional, for chocolate coating)

Instructions

  1. Prepare the Sponge Cake: Preheat your oven to 350°F (175°C) and grease a square cake tin. In a bowl, whisk together the flour and baking powder. In a separate large bowl, cream the softened butter and caster sugar until pale and fluffy. Beat in the eggs one at a time, then stir in vanilla extract. Gradually alternate adding the dry ingredients and milk, mixing until you have a smooth batter. Pour the mixture into the prepared tin and bake for 25-30 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool completely.
  2. Slice and Fill the Cake: Once cooled, carefully cut the sponge into evenly sized squares. Spread a generous layer of raspberry jam on one side of each square, then sandwich two squares together to create jam-filled cubes bursting with fruity flavor.
  3. Make the Chocolate Coating: Gently melt the dark chocolate and butter together over a double boiler or in short bursts in the microwave. Stir until smooth, glossy, and thin enough to coat but thick enough to cling to the cake. Optionally, stir in vanilla extract for extra flavor.
  4. Dip and Roll in Coconut: Using forks, dip each jam-filled sponge cube thoroughly into the melted chocolate, ensuring full coverage. Immediately roll the coated cake in desiccated coconut to evenly cover all sides. Place the lamingtons on a wire rack to set completely.
  5. Serve and Enjoy: Let the Raspberry Lamingtons sit until the chocolate coating firms up. Serve them on a decorative plate alongside tea or coffee for a truly delightful and impressive treat.

Notes

  • Use fresh or high-quality raspberry jam for the best tart flavor impact.
  • Make sure the sponge has completely cooled before applying jam and dipping to avoid melting or collapsing.
  • Keep the chocolate coating smooth and slightly runny to ensure even coverage and easier dipping.
  • Utilize fresh desiccated coconut for a soft, fluffy texture that adheres well to the chocolate.
  • Store lamingtons covered but with slight airflow to keep coconut flakes from becoming soggy.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Australian
  • Diet: Gluten Free (if using gluten-free flour blend)

Nutrition

  • Serving Size: 1 lamington
  • Calories: 220
  • Sugar: 18g
  • Sodium: 75mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 55mg

Keywords: Raspberry Lamingtons, Australian dessert, sponge cake, raspberry jam, chocolate coating, coconut, gluten-free dessert