Delicious Raspberry Lamingtons Recipe: A Step-by-Step Guide to Perfect Treats

Hey there, baking buddies! This blog post shares a super fun and easy recipe for raspberry lamingtons. These are soft, fluffy cakes dipped in tasty raspberry goodness and rolled in coconut.

Do you love sweet treats that make your taste buds dance? If yes, you’re in for a yummy surprise today!

Imagine biting into a little square of happiness! Whether you’re new to baking or a kitchen pro, this step-by-step guide keeps things simple and exciting.

Key Takeaways:

Here’s a quick list of what you’ll get from this post. It’s like a treasure map to your lamington adventure!

• What They Are: Raspberry lamingtons are small sponge cakes covered in raspberry flavor and coconut. They’re a popular dessert in Australia and super tasty!
• Easy Steps: This guide breaks down every part of the recipe into simple steps. You won’t feel lost, even if it’s your first time baking.
• Ingredients You Need: You’ll use basic stuff like flour, eggs, sugar, and raspberries. Most things might already be in your kitchen!
• Fun for Everyone: Kids and grown-ups can make these together. It’s a great way to have fun and eat something sweet.
• Tips to Win: You’ll get little tricks to make your lamingtons soft, fluffy, and full of flavor. No hard sponges here!
• Yummy Results: At the end, you’ll have a plate of treats that look pretty and taste amazing. Perfect for sharing or keeping all to yourself!

This list is just the start. The full post has all the juicy details to help you bake like a champ. Let’s dive in!

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What Are Raspberry Lamingtons?

Raspberry lamingtons are little squares of sponge cake. They get dipped in a fruity raspberry coating and rolled in shredded coconut. People in Australia love them!

Some say they started over 100 years ago when a chef needed a quick dessert. He used leftover cake, jam, and coconut—pretty smart, right?

Today, lamingtons come in lots of flavors, but raspberry is extra special because it’s sweet and tangy. The sponge soaks up the raspberry taste, and the coconut adds a fun crunch.

You can eat them plain or add cream and jam inside for a fancy twist. They’re perfect for parties, snacks, or just because you want something yummy!

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Why You’ll Love This Recipe

This recipe is awesome for so many reasons! First, it’s easy. You don’t need to be a baking wizard to make it work. The steps are clear, and I’ll guide you all the way. Second, it’s delicious.

The mix of soft cake, fruity raspberry, and coconut is a flavor party in your mouth. Third, it’s fun! Dipping and rolling the cakes feels like a game. You can even get your friends or family to help.

Plus, these lamingtons look so cute on a plate. They’re great for showing off at school events or family get-togethers. Trust me, once you try this, you’ll want to make them again and again!

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Ingredients You Need

Let’s talk about what goes into these treats. You’ll need some basic stuff to make the sponge cake. Grab flour (1 cup), sugar (¾ cup), and eggs (3 big ones).

Add baking powder (1 teaspoon) and a pinch of salt. You’ll also need butter (¼ cup) and milk (½ cup) to keep it soft.

For the raspberry coating, get raspberry jam (½ cup) or fresh raspberries (1 cup) if you want to make it yourself.

Mix that with powdered sugar (1 cup) and a splash of hot water (2 tablespoons). Finally, grab shredded coconut (2 cups) for the outside. That’s it! Simple things you might already have at home.

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Tools to Gather Before You Start

You don’t need fancy gadgets, but a few tools make this easier. Get a mixing bowl for the batter. You’ll need a whisk or electric mixer to mix everything smooth.

A square baking pan (8×8 inches works great) holds your cake. Have a knife ready to cut the squares. For dipping, use two forks or your hands if you’re brave!

A plate or tray is perfect for the coconut. Oh, and parchment paper keeps the pan clean. That’s all! These tools help you bake without a mess. Ready to grab them and start?

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Step 1: Make the Sponge Cake

Let’s bake the cake first! Turn your oven to 350°F (180°C). Put parchment paper in your pan and grease it a little. In a bowl, beat the eggs and sugar with a whisk until they’re light and fluffy.

This takes about 5 minutes. Melt the butter, then mix it with the milk. Add that to the eggs. Now, sift the flour, baking powder, and salt together. Gently fold them into the wet mix with a spoon.

Don’t stir too hard, or the cake gets tough! Pour the batter into the pan. Bake it for 25-30 minutes. Poke it with a toothpick—if it’s clean, it’s done! Let it cool completely.

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Step 2: Cut the Cake into Squares

Once the cake is cool, it’s cutting time! Take it out of the pan and peel off the paper. Use a sharp knife to trim the edges so it’s neat.

Then, cut the cake into 16 squares (4 rows by 4 rows). Each square should be about 2 inches big. If the cake feels soft and crumbly, pop it in the fridge for 30 minutes.

That makes it easier to handle. Don’t rush this part—nice, even squares look better and dip better. You’re doing great so far! Ready for the fun stuff?

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Step 3: Prepare the Raspberry Coating

Now, let’s make the raspberry magic! If you’re using jam, put ½ cup in a bowl. Add powdered sugar and hot water. Stir until it’s smooth and runny.

If you’re using fresh raspberries, mash 1 cup with a fork, then mix in the sugar and water. Heat it up in a pan until it’s thick, then cool it down.

You want it thin enough to dip but thick enough to stick. Taste it—yum, right? This coating gives your lamingtons that fruity punch. Get it ready, and let’s move on!

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Step 4: Dip and Roll the Squares

Here’s the best part! Spread the coconut on a plate. Take a cake square and dip it in the raspberry mix. Use forks to flip it so every side gets covered. Let extra drip off.

Then, roll it in the coconut. Press it gently so the coconut sticks. Put it on a tray to set. Do this for all the squares. It’s messy but so much fun!

The pink raspberry and white coconut make them look pretty. If they’re sticky, let them chill in the fridge for 15 minutes. You’re almost done!

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Step 5: Add a Creamy Twist (Optional)

Want to make them extra special? Cut each square in half. Whip some cream (½ cup) until it’s fluffy. Spread a little cream and a dab of raspberry jam on one half.

Put the other half back on top like a sandwich. This adds a creamy surprise inside! It’s not a must, but it’s super tasty.

Kids love this part because it’s like a secret treat. Try it if you’re feeling fancy! Your lamingtons are looking amazing now.

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Tips for Perfect Lamingtons

Let’s make sure your lamingtons are the best! Use a light hand when mixing the batter—overmixing makes it hard. Cool the cake all the way before cutting, or it falls apart.

If the raspberry mix is too thick, add more water, a tiny bit at a time. Dip fast so the cake doesn’t get soggy. Keep your coconut dry for a nice crunch.

Oh, and bake the cake a day ahead—it’s easier to cut when it’s a little firm. These tricks help you win at baking. You’ve got this!

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How to Store Your Treats

Finished baking? Great job! Put your lamingtons in an airtight container. They stay good at room temperature for 2 days. In the fridge, they last up to 5 days. If you added cream, keep them cold right away.

Want to save some for later? Freeze them for 3 months! Wrap each one in plastic wrap, then put them in a bag.

Thaw them out when you’re ready to munch. They taste just as good after. Now you can enjoy them anytime!

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Serving Ideas for Fun

Time to eat! Put your lamingtons on a pretty plate for a snack. They’re awesome with tea or milk. Bring them to a party—everyone will love them!

For a big wow, stack them like a tower. If it’s warm out, serve them cold from the fridge.

You can even add a few fresh raspberries on top for color. They’re so cute and yummy, people will ask for more. How will you share yours?

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Why Kids Love Making These

Kids like you are perfect for this recipe! It’s easy to follow, and you get to play with food. Mixing the batter feels like a science experiment.

Dipping and rolling is like arts and crafts. Plus, you eat what you make—how cool is that? Ask a grown-up to help with the oven, but you can do most of it.

It’s a fun way to spend a day. Grab your brother, sister, or friends, and make a lamington party!

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FAQs

What if I don’t have raspberries?

No raspberries? No problem! Use strawberry jam or even chocolate instead. They’ll still taste great.

Can I make these without coconut?

Yes! Skip the coconut and just enjoy the raspberry coating. It’s still yummy.

How do I keep the cake from crumbling?

Chill the cake in the fridge or freezer before cutting. It holds together better.

Can I use a store-bought cake?

Sure! Buy a plain sponge cake and start at the dipping step. It’s faster.

How many lamingtons does this make?

This recipe makes 16 squares. Double it if you want more!