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Raspberry Lamingtons

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Raspberry Lamingtons are a delightful twist on the classic Australian treat. Soft sponge cake is dipped in raspberry jam and coated in shredded coconut, offering a burst of fruity flavor in every bite. Perfect for dessert, afternoon tea, or a sweet snack, these raspberry-filled lamingtons are irresistible!

Ingredients

  • For the Sponge Cake:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • For the Raspberry Filling:
  • 1/2 cup raspberry jam or preserves
  • For the Coating:
  • 1 1/2 cups shredded coconut (unsweetened)
  • 1/2 cup powdered sugar (optional)

Instructions

  • Preheat the oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a separate large bowl, cream the softened butter and sugar together until light and fluffy (about 3-5 minutes).
  • Add the eggs, one at a time, and mix until incorporated. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the flour mixture. Mix until just combined.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
  • Once cooled, cut the cake into small squares (about 1.5-inch pieces).
  • Spread a thin layer of raspberry jam on top of each cake square. You can also slice the squares in half and add the jam inside for a fuller filling.
  • Roll each jam-coated square in shredded coconut, pressing gently to ensure the coconut sticks. Optionally, dust with powdered sugar for extra sweetness.
  • Refrigerate the lamingtons for 30 minutes before serving to set the jam and coconut.

Notes

  • If you prefer, you can use strawberry or apricot jam instead of raspberry for a different flavor.
  • These lamingtons are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
  • For a fun twist, dip the cake squares in chocolate ganache before coating them with coconut.

Find it online: https://yumfamilyrecipes.com/raspberry-lamingtons/