Raspberry Lamingtons
Raspberry Lamingtons are soft sponge cake squares coated in a raspberry glaze and shredded coconut, perfect for any celebration.
Ingredients
For the Cake
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Raspberry Glaze
- 1 cup fresh raspberries Use fresh raspberries for best flavor
- 1 cup powdered sugar Adjust for sweetness as desired
- 1 cup shredded coconut Optional to toast for extra flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add to the wet mixture, alternating with the milk, until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool completely, then cut into squares.
Making the Glaze
- In a small saucepan, heat the raspberries until they break down into a sauce; mix in the powdered sugar until smooth.
Coating the Cake
- Dip each cake square into the raspberry glaze and then roll in shredded coconut.
- Let set and serve.
Notes
Store Raspberry Lamingtons in an airtight container at room temperature for up to three days. Refrigerate for up to a week. Use parchment paper to layer them when stored to prevent sticking. Consider garnishing with whole raspberries or mint leaves for extra flair.