Few desserts capture the heart of homemade baking quite like the classic Lamington. Originating in Australia, this soft sponge cake covered in a sweet coating and rolled in coconut has become a beloved treat worldwide. While the traditional version features a chocolate glaze, today’s modern twist introduces a refreshing burst of fruitiness — the Raspberry Lamington.
These Raspberry Lamingtons combine the airy lightness of vanilla sponge with the bright, tangy flavor of raspberries. Each square is soaked in a luscious raspberry sauce, then coated with a blanket of shredded coconut for a chewy, snowy finish. The combination of tart berries and buttery sponge creates a dessert that’s not only beautiful to look at but impossible to resist.
Whether you’re serving these at a birthday celebration, an afternoon tea, or simply as a weekend treat, Raspberry Lamingtons are a showstopper. Their vibrant pink hue and tropical coconut coating make them eye-catching, while their flavor balance — sweet yet slightly tart — keeps you coming back for more.
In this guide, you’ll learn how to make perfect Raspberry Lamingtons from scratch. We’ll cover everything — ingredients, baking tips, storage advice, and creative variations. The result will be bakery-quality Lamingtons that taste even better than the ones you find at fancy patisseries.
Why You’ll Love This Raspberry Lamingtons Recipe
If you’ve ever had a Lamington before, you know it’s all about texture — the soft sponge inside and the slightly chewy coconut outside. This raspberry version adds an extra layer of magic with its fruity coating. Here’s why this recipe will become one of your favorite desserts:
- 🍰 Light, fluffy, and moist: The sponge cake is tender yet sturdy enough to hold the jam coating.
- 🍇 Bursting with raspberry flavor: The tangy raspberry jam adds freshness and color.
- 🥥 Coconut perfection: The shredded coconut adds natural sweetness and texture.
- 🎂 Visually stunning: Their vibrant pink color makes them perfect for parties, tea tables, and dessert platters.
- ⏱️ Simple to prepare: No advanced baking skills needed — just mix, bake, dip, and coat.
- 💖 Customizable: Switch up the jam, add fillings, or drizzle with chocolate for endless variations.
Whether you’re a beginner baker or an experienced dessert lover, these Lamingtons are a joyful recipe to master. Let’s start by gathering the ingredients.
Ingredients You’ll Need
For the Sponge Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- ½ cup buttermilk (or whole milk with 1 tablespoon lemon juice)
For the Raspberry Coating:
- ½ cup raspberry jam or preserves
- ¼ cup raspberry puree (optional for stronger flavor)
- 2 tablespoons warm water
For the Coconut Coating:
- 1 ½ cups shredded coconut (unsweetened preferred)
Optional Garnishes:
- Powdered sugar for dusting
- Fresh raspberries for serving
- A drizzle of melted white chocolate for decoration
Step-by-Step Instructions
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and line an 8-inch square cake pan with parchment paper, ensuring the paper hangs slightly over the edges so you can lift the cake out easily later.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a separate large bowl, beat the softened butter and granulated sugar with an electric mixer for about 3–5 minutes, until pale and fluffy. This step is crucial for creating a light sponge texture.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until smooth.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture in three parts, alternating with buttermilk. Begin and end with the flour mixture. Mix just until combined — overmixing can make the cake dense.
Step 6: Bake the Cake
Pour the batter into your prepared pan, spreading it evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes, then remove it and place it on a wire rack to cool completely before cutting.
Step 7: Cut into Squares
Once cooled, cut the cake into 2-inch squares. A sharp, clean knife makes neat edges. You should get about 12–16 Lamingtons.
Step 8: Prepare the Raspberry Coating
In a small saucepan or microwave-safe bowl, warm the raspberry jam until it becomes liquid. Stir in raspberry puree and water until smooth. The consistency should be thick but pourable — like a glaze.
Step 9: Dip and Coat
Using tongs or a fork, dip each sponge square into the raspberry coating, turning to cover all sides. Let any excess drip off.
Immediately roll the coated square in shredded coconut, pressing gently to adhere the flakes. Place each Lamington on a parchment-lined tray or wire rack to set.
Step 10: Set and Serve
Let the Lamingtons rest for at least 30 minutes so the coating can firm up. You can refrigerate them for a firmer texture or serve them at room temperature for a softer bite.
Expert Tips for the Perfect Lamingtons
- Use room-temperature ingredients: This ensures even mixing and a smooth batter.
- Do not overmix: Once flour is added, mix only until just combined.
- Chill before dipping: For cleaner coating, refrigerate cake squares for 15 minutes before dipping them in jam.
- Choose quality jam: A high-fruit-content raspberry jam gives the best color and flavor.
- Use unsweetened coconut: Sweetened coconut can overpower the jam’s tang.
- Rest before serving: Allow time for the coating to set — it enhances texture.
Flavor Variations
The beauty of Lamingtons lies in their versatility. Once you master the base recipe, you can create endless flavor combinations. Here are a few creative twists:
1. Strawberry Lamingtons
Use strawberry jam instead of raspberry and top with a slice of fresh strawberry. Perfect for Valentine’s Day or spring gatherings.
2. Lemon Coconut Lamingtons
Add 1 tablespoon lemon zest to the batter and use lemon curd as the coating for a zesty treat.
3. Chocolate Raspberry Lamingtons
Dip the sponge squares in melted chocolate instead of jam before coating with coconut. The raspberry-chocolate combo is divine.
4. Mango or Passionfruit Lamingtons
For a tropical vibe, swap raspberry jam for mango or passionfruit puree. It adds sunshine-like flavor and golden color.
5. Cream-Filled Lamingtons
Cut each square in half horizontally, spread a layer of whipped cream or buttercream between the halves, then reassemble before coating.
Storage and Make-Ahead Tips
Lamingtons are easy to store and taste even better the next day as the flavors meld together.
Room Temperature:
Store in an airtight container for up to 3 days. Keep them in a cool, dry place.
Refrigerator:
If your kitchen is warm, refrigerate Lamingtons to prevent the jam from melting. They stay fresh for 5–6 days in a sealed container.
Freezer:
You can freeze uncoated sponge squares for up to 2 months. Thaw completely, then dip and coat when ready to serve.
Thawing:
Defrost Lamingtons at room temperature for about an hour before serving.
Serving Suggestions
- Serve with a hot cup of tea or coffee for an elegant afternoon break.
- Add a scoop of vanilla ice cream or whipped cream for a more indulgent dessert.
- Decorate with fresh raspberries, edible flowers, or a light drizzle of white chocolate for special occasions.
- Arrange them on a dessert platter for baby showers, picnics, or festive brunches — their vibrant pink color looks stunning on the table.
Nutritional Information (per serving)
(approximate values for one Lamington)
- Calories: 180
- Fat: 8g
- Carbohydrates: 24g
- Sugar: 14g
- Protein: 3g
- Fiber: 2g
(Note: Nutritional values may vary depending on ingredients used.)
Common Mistakes to Avoid
- Overbaking the sponge: Results in a dry cake that doesn’t absorb the coating well.
- Using too thick jam: Thin it slightly with water or puree for easy dipping.
- Skipping the cooling step: Warm cake will crumble during dipping.
- Overloading the coconut: Gently roll rather than press to keep a soft texture.
- Storing uncovered: Exposes Lamingtons to air and dries them out.
Frequently Asked Questions (FAQs)
1. Can I use store-bought cake for Lamingtons?
Yes, you can use a plain store-bought sponge or pound cake, but homemade sponge always has a fresher texture.
2. What’s the best coconut to use?
Shredded or desiccated unsweetened coconut works best. Avoid sweetened versions unless you prefer extra sweetness.
3. Can I make these Lamingtons gluten-free?
Yes, substitute all-purpose flour with a gluten-free baking blend. The results are just as delicious.
4. Can I make them dairy-free or vegan?
Replace butter with vegan margarine, milk with almond milk, and use a flaxseed egg (1 tbsp ground flax + 3 tbsp water).
5. Can I fill Lamingtons with cream or frosting?
Absolutely! Slice them in half horizontally and sandwich with whipped cream, mascarpone, or buttercream.
6. How long do Lamingtons last?
Up to 3 days at room temperature or 5–6 days in the fridge. For longer storage, freeze them.
7. Can I make mini Lamingtons?
Yes! Cut smaller squares (1 inch) for bite-sized treats — perfect for parties and dessert platters.
8. Why is my coating uneven?
If the jam mixture is too thick or the cake is warm, it may not coat evenly. Let the jam cool slightly before dipping.
9. How do I get bright pink Lamingtons?
Use raspberry jam with high fruit content, or add a teaspoon of raspberry puree or a drop of beet juice (natural coloring).
10. What’s the origin of Lamingtons?
Lamingtons originated in Australia, named after Lord Lamington, a former governor of Queensland. The raspberry variation is a creative modern twist loved for its fruity flavor and visual appeal.
