Raspberry Lamingtons

The kitchen smelled like a raspberry stand at a summer market the afternoon these lamingtons came together, pink streaks running down my forearms and coconut stuck to every surface within reach. I had always known lamingtons as the chocolate dipped Australian classic, but a jar of raspberry jam in the pantry changed everything. The fruitiness cuts through the buttery sponge in a way that feels lighter and brighter, perfect for when you want something sweet without the heaviness of chocolate. These little squares disappeared faster than any dessert I had made that month.

I brought a batch of these to a friends afternoon tea gathering, setting them on a tiered stand between the scones and the cucumber sandwiches. Within ten minutes the plate was nearly empty, and two people asked if I had bought them from a bakery. That kind of reaction is worth every minute of waiting for the sponge to cool.

Ingredients

• 1 cup (125 g) all purpose flour: The backbone of the sponge, sifted to keep the crumb tender and light.
• 1 tsp baking powder: Gives the cake its gentle lift without making it taste alkaline.
• 1/4 tsp salt: A small amount that sharpens every other flavor in the sponge.
• 1/2 cup (115 g) unsalted butter, softened: Room temperature butter creams properly and traps air for a fluffier cake.
• 3/4 cup (150 g) granulated sugar: Sweetens the sponge without overpowering the raspberry coating.
• 2 large eggs, at room temperature: Cold eggs can cause the batter to curdle, so pull them out ahead of time.
• 1 tsp vanilla extract: Rounds out the flavor and adds warmth to the sponge.
• 1/2 cup (120 ml) milk: Loosens the batter to the right consistency for a soft, even crumb.
• 2/3 cup (200 g) raspberry jam: The star of the coating, thinned with water to a dippable glaze.
• 1/3 cup (80 ml) hot water: Warmed to melt the jam into a smooth, pourable mixture.
• 2 cups (160 g) desiccated coconut: Pressed onto every side for that signature lamington texture.

Instructions

Preheat and prepare the pan:

Set your oven to 350 degrees F (180 degrees C) and grease an 8 inch square cake pan before lining it with baking paper, letting the paper overhang the edges for easy removal later.

Sift the dry ingredients:

Sift the flour, baking powder, and salt together into a bowl and set it aside while you prepare the wet mixture.

Cream butter and sugar:

Beat the softened butter and sugar together until the mixture turns pale and looks almost cloudlike, then add the eggs one at a time, mixing well after each before stirring in the vanilla.

Combine wet and dry:

Add the flour mixture in two additions, alternating with the milk, and stir only until everything is just combined so the sponge stays tender.

Bake the sponge:

Pour the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes until a skewer inserted in the center comes out clean.

Cool and cut:

Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before cutting into 12 even squares and freezing them for 30 minutes.

Prepare the raspberry coating:

Warm the raspberry jam with the hot water in a small saucepan, stirring until smooth, then pour it into a shallow bowl and place the coconut in a separate shallow bowl beside it.

Dip and roll:

Working quickly, dip each frozen cake square into the raspberry mixture to coat all sides, let the excess drip off, then roll it gently in the coconut and place it on a wire rack to set for at least 30 minutes.

Save

There is something quietly satisfying about lining up a dozen pink, coconut covered squares on a wire rack, each one slightly imperfect in its own way. They look like they belong at a village bake sale or a school fete, the kind of treat that connects you to a tradition bigger than your own kitchen.

Choosing the Right Jam

Not all raspberry jams behave the same when thinned with water. A jam with whole fruit pieces or seeds will give you a more textured coating, while a smoother, seedless variety creates a glossier finish. I once used a reduced sugar jam and found the coating too thin, so if you go that route, use slightly less water to compensate.

Working with Desiccated Coconut

Desiccated coconut is finer than shredded coconut and clings to the jam coating more evenly, creating that classic lamington look. If you can only find the larger shredded kind, pulse it a few times in a food processor to break it down. Keep a little extra coconut on hand because you will inevitably need more than you think once you start rolling.

Serving and Storing

These lamingtons are at their best the day they are made, when the sponge is still soft and the coconut has not absorbed too much moisture from the jam. They will keep in an airtight container in the refrigerator for up to three days, though the texture firms up over time.

• Let them sit at room temperature for 15 minutes before serving if they have been chilled.
• Try substituting strawberry or mixed berry jam for a different fruit profile.
• A splash of buttermilk in the sponge batter adds a subtle richness worth experimenting with.

Save

Every time I make these, I think about how a simple twist on a classic can feel completely new. Share them with someone who thinks they do not like coconut, and watch them change their mind.

Recipe FAQs

→ Can I use a different flavour of jam?

Yes, strawberry or mixed berry jam both work beautifully as alternatives to raspberry. You could also try apricot or blackberry jam for a different flavour profile.

→ Why do I need to freeze the sponge squares before dipping?

Freezing firms up the sponge, making it much easier to handle during dipping. It prevents crumbs from breaking off into the jam coating and helps the lamingtons hold their square shape.

→ How should I store leftover lamingtons?

Store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to five days, though the coconut coating is best enjoyed at room temperature.

→ Can I make the sponge a day ahead?

Absolutely. In fact, slightly stale sponge works better for lamingtons because it holds together more firmly during dipping. Wrap the cooled sponge tightly and assemble the next day.

→ What can I substitute for desiccated coconut?

Finely shredded coconut or coconut flakes can be used, though the texture will differ. For a coconut-free option, try rolling in crushed pistachios, finely chopped almonds, or even sprinkles.

→ How do I get an even coating of jam on each square?

Use two forks to dip and turn each square in the jam mixture, letting excess drip off before transferring to the coconut. Working with one piece at a time and keeping the jam warm helps achieve a smooth, even coat.