Raspberry Lamingtons are a fruity, vibrant twist on the classic Australian treat. Instead of the traditional chocolate coating, these fluffy sponge cakes are dipped in a tangy raspberry syrup and rolled in coconut, often with a sweet jam or cream center. I love how the raspberry adds a bright, tart flavor that balances the sweetness and makes them perfect for spring and summer.
Why You’ll Love This Recipe
I love this version of lamingtons because it’s both nostalgic and refreshing. The raspberry glaze adds a bold pop of color and fruity flavor that makes these little cakes irresistible. The texture is spot-on: soft sponge cake with a juicy, syrupy exterior and a chewy coconut coating. They’re eye-catching, easy to customize, and perfect for parties, afternoon tea, or just treating myself.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Plain sponge cake (homemade or store-bought), cut into squares
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Raspberry syrup or puree (made from fresh or frozen raspberries, sugar, and water)
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Desiccated coconut
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Raspberry jam (optional, for filling)
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Whipped cream (optional, for filling)
Directions
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I prepare the sponge cake in advance and let it cool completely before slicing it into squares.
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To make the raspberry syrup, I simmer raspberries, sugar, and water until thickened, then strain to remove seeds. I let it cool slightly.
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I pour the syrup into a shallow bowl. In another bowl, I pour in the desiccated coconut.
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I dip each sponge square into the raspberry syrup, turning it gently to coat all sides.
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Immediately after dipping, I roll the square in coconut until it’s fully covered.
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If I’m filling them, I slice the cakes in half horizontally and spread a layer of raspberry jam, whipped cream, or both, then sandwich them back together.
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I place the finished lamingtons on a wire rack to set for at least 30 minutes before serving.
Servings and timing
This recipe makes about 12 lamingtons and takes around 45 minutes to 1 hour, including dipping and coating time. If I’m baking the sponge from scratch, I allow extra time for cooling.
Variations
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I sometimes use strawberry or mixed berry syrup instead of raspberry.
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For a richer version, I add a layer of mascarpone or cream cheese frosting inside.
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I make mini lamingtons for bite-sized party treats.
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I flavor the syrup with a little lemon zest or vanilla for extra depth.
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I use gluten-free sponge cake to make them suitable for dietary needs.
storage/reheating
I store the lamingtons in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If filled with cream, I keep them refrigerated. They taste great chilled or at room temp. I don’t reheat them, but they can be frozen (without cream filling) and thawed when needed.
FAQs
Can I use store-bought sponge cake?
Yes, I use any firm sponge or pound cake. It holds up well during dipping and saves time.
How do I keep the sponge from falling apart?
I make sure the cake is completely cool and slightly firm. Day-old cake works best because it absorbs the syrup without getting soggy.
Can I make them ahead of time?
Yes, I prepare them a day in advance and store them in the fridge. The flavor gets even better as the syrup soaks in.
What kind of coconut should I use?
I use desiccated (finely shredded, unsweetened) coconut for the best coverage. Flaked coconut also works but gives a different texture.
Can I make these dairy-free?
Yes, I use dairy-free whipped cream and check that the sponge and syrup ingredients are dairy-free as well.
Conclusion
Raspberry Lamingtons are a fruity, fun spin on a beloved classic that I love making when I want something sweet, soft, and just a little fancy. The combination of raspberry, coconut, and sponge is fresh and satisfying—and always a crowd-pleaser. Whether I’m filling them or keeping them simple, these pretty pink lamingtons are a treat I never get tired of.
