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Raspberry Lamingtons

Raspberry Lamingtons

An easy recipe for raspberry lamingtons, a traditional Australian dessert: squares of sponge cake with raspberries and covered in desiccated coconut. So yummy!

23 August, 2015
Average: 4.3 (8 votes)

Dietary Consideration

serves for


total time

1 HR 0 MIN


340 g
265 g, caster (superfine)
3, beaten
135 ml
Vanilla extract
1 tsp
All purpose flour
340 g, self-raising
125 g
150 -200 ml boiling
Icing sugar
600 g
Food coloring
few drops
350 g,desiccated


Heat the oven to 160°C (140° fan) . Grease and line a 4 cm-deep baking tin, 22 x 33cm with non-stick baking paper.

Beat the sugar and butter in a mixing bowl until thick and creamy.

Gradually beat in the eggs a little at a time. Stir in the milk and vanilla. Gently fold in the flour until incorporated.

Pour the mixture into the tin and smooth the top.

Bake for 25-30 minutes, until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

Trim the edges off the cake and cut into 24 squares.

For the icing
Crush the raspberries in a bowl with a fork, stir in 2 tablespoons of boiling water and allow to cool for 5 minutes.

Sieve the raspberry mixture into a bowl, discarding the solids.

Sift the icing sugar into a bowl. Whisk in the raspberry liquid and enough boiling water to form a smooth thick coating icing.

Stir in the food colouring.

Spread the coconut over the base of a tray

Dip 1 cake square at a time into the icing, turning quickly to coat and allowing the excess to drip back into the bowl.

Roll in coconut and place on a wire rack to set.

Stir in the flour gently (don't beat) with a metal spoon. Overworking the mixture results in a leathery sponge.

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