Raspberry Lamingtons

If you’ve never had a lamington, you’re in for a treat. They’re Australia’s iconic little dessert, small squares of soft sponge cake dipped in a glaze and rolled in coconut. The classic version is chocolate, but this raspberry one might be my favorite. Each bite gives you tender cake and a bright berry coating, and they’re dangerously snackable. The first time I made them, I tried to glaze the cake squares at room temperature, and they fell apart and crumbled into the glaze. Freezing the squares first changed everything.
What I love is the real raspberry flavor. There’s no artificial stuff here, just actual thawed raspberries cooked down and strained into a vibrant glaze. The sponge is a hot milk sponge, which is light and airy but sturdy enough to hold up to the glaze without falling apart. And the coconut coating gives them that classic lamington finish, all soft cake and snowy coconut.
Here’s the kitchen tip that makes handling them easy. Freeze the cut cake squares for about thirty minutes before you glaze them. Cold, firm cake holds its shape and soaks up the glaze evenly instead of squishing and flaking apart on you. Work in batches too, keeping most of the squares in the freezer and pulling out just a few at a time so they stay cold while you coat them.
And use the spoon method instead of dunking. Hold each frozen square with a fork, spoon the glaze over it to cover all sides, then spoon coconut over the top. It’s way less messy than rolling and dunking, and it keeps the delicate crumb intact. You’ll get those clean, evenly coated little cakes. Let them set in the fridge after coating, and the glaze firms up into that classic lamington look.
Why You’ll Love This Recipe
The sponge is light but sturdy. A hot milk sponge stays airy enough to eat with your fingers yet strong enough to soak up the glaze without crumbling.
The flavor is real raspberry. Actual cooked and strained raspberries make a vibrant glaze with no artificial flavor.
They’re fun handheld treats. Their small, bite-sized shape gives you the perfect balance of soft cake and bright coating in every bite.
They’re make-ahead friendly. Once the glaze sets, they hold beautifully, so you can make them in advance for a party.
Ingredients
Here’s everything you’ll need:
For the hot milk sponge cake:

5 large eggs
1 cup whole milk
6 tablespoons butter
2 cups granulated sugar
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vanilla extract

For the raspberry glaze and coating:

2 teaspoons unflavored gelatin powder
1 cup granulated sugar
1 1/4 cups water, divided
10 ounces frozen raspberries, thawed
2 cups powdered sugar
1/4 teaspoon red food coloring (optional)
2 cups desiccated coconut

How to Make Raspberry Lamingtons
1. Warm the Eggs and Prep
Place the eggs in their shells in a bowl of warm water for about five minutes so they whip up taller. Heat the oven to 350 and grease, flour, and line two 8-inch square pans with parchment.
2. Make the Sponge
Warm the milk and butter until the butter melts. Beat the eggs and sugar on high for 8 to 15 minutes until tripled and pale. Fold in the sifted flour, baking powder, and salt, then stir in the warm milk and vanilla. Divide into the pans.
3. Bake and Cool
Bake for 30 to 34 minutes until a toothpick comes out clean, checking at 30. Set the pans on a wire rack and let the cakes cool fully in the pans.
4. Make the Glaze
Soften the gelatin over 1/4 cup water for five minutes. Heat the remaining cup of water with the sugar until dissolved, add the raspberries, and cook 5 to 8 minutes. Strain it well, pressing out the liquid and tossing the seeds.
5. Finish the Glaze
Warm the gelatin in the microwave until syrupy and whisk it into the raspberry liquid. Whisk the raspberry syrup into the sifted powdered sugar until smooth, add food coloring if using, then chill 15 to 20 minutes until slightly thickened.
6. Cut and Coat
Trim the cake edges and cut into 2-inch squares, then freeze them 30 minutes. Holding each with a fork, spoon glaze over to cover, then spoon coconut over all sides. Set on a rack and chill 20 to 30 minutes to set.
Expert Tips
Warm the eggs before whipping. A short soak in warm water helps them reach full volume for the fluffiest sponge.
Whip the eggs and sugar until thick ribbons form. It should triple in volume, so don’t rush this step.
Strain the glaze well. Removing the seeds keeps the raspberry coating silky instead of gritty.
Freeze the cake squares before coating. Cold, firm cake soaks up glaze evenly and holds its shape.
Use the spoon method, not dunking. Spooning glaze and coconut over each square is cleaner and keeps the crumb intact.
Recipe Variations and Add-ins
You can take a shortcut and use a store-bought pound cake cut into squares.
Add a drop or two of red food coloring if the glaze mutes to purple, to bring back the bright raspberry hue.
You can use a butter cake in place of the hot milk sponge for a richer crumb.
Sandwich a little raspberry jam between two squares before coating for a filled lamington.
You can swap the raspberries for strawberries to make a strawberry version.
What to Serve With This Recipe
Set them out with a pot of tea. The little cakes suit an afternoon spread. They’re easy to grab and eat.
Pair them with fresh berries. The fruit echoes the raspberry glaze. The two round out a dessert plate.
Serve them with coffee. The coffee balances the sweetness. They make a nice end to a meal.
How to Store This Recipe
Once coated, let the lamingtons set fully in the fridge so the glaze firms up. Keep them in an airtight container in the fridge, where they hold nicely for a few days.
They’re a great make-ahead treat since they keep well once set. If you want to prep further out, you can freeze the plain cut sponge squares, then glaze and coat them closer to serving.