Name: Cozy Raspberry Filled Lamingtons
Prep time: 45 min
Cook time: 30 min
Total time: 195 min
Ingredients: 1.5 cups all-purpose flour (sifted (190g)); 1.5 tsp baking powder; 0.25 tsp salt; 0.5 cup unsalted butter (softened (113g)); 0.75 cup granulated sugar ((150g)); 2 large eggs (room temperature); 1 tsp pure vanilla extract; 0.5 cup whole milk (room temperature (120ml)); 1 cup seedless raspberry jam ((320g)); 3.5 cups powdered sugar (sifted (420g)); 0.25 cup unsweetened cocoa powder ((30g)); 3-4 tbsp boiling water; 1-2 drops pink gel food coloring (optional); 2-3 cups desiccated coconut (for coating (160g-240g))

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There’s something undeniably charming about a lamington. This iconic Australian treat, with its soft cake, delicate chocolate coating, and snowy coconut blanket, is the epitome of simple, crowd-pleasing joy. But what if we took that cozy classic and gave it a vibrant, fruity heart? Enter the Cozy Raspberry Filled Lamington. This recipe transforms the traditional square into a luxurious dessert experience, featuring a hidden ribbon of tangy-sweet raspberry jam and a pastel pink coconut coating that’s as pretty as it is delicious. It’s a bake that promises to fill your kitchen with warmth and deliver a little burst of berry sunshine in every bite. Perfect for afternoon tea, bake sales, or simply as a rewarding weekend project, these lamingtons are a conversation starter and a guaranteed favorite.

The magic of this recipe lies in its beautiful balance. The sponge cake is tender and buttery, designed to hold its shape when dipped and to complement, not overpower, the filling. The raspberry jam provides a bright, acidic counterpoint to the sweet coconut, while the simple pink glaze adds a touch of whimsy. While they may look like they came from a professional bakery, the process is straightforward and deeply satisfying. It’s a recipe that invites you to get your hands a little messy, to enjoy the tactile pleasure of coating each square, and to experience the sheer delight of slicing into one to reveal its secret raspberry center. Let’s create some edible magic.

The Cultural Journey of the Lamington: From Humble Beginnings to National Icon

Before we preheat the oven, let’s take a quick detour into the delightful, albeit debated, history of the lamington. Widely recognized as Australia’s national cake, its origins are charmingly murky. The most popular tale credits Lord Lamington, the Governor of Queensland from 1896 to 1901, or more likely, his inventive chef. As the story goes, the chef needed to quickly prepare a dessert for unexpected guests. Using leftover sponge cake, he dipped the pieces in chocolate and rolled them in coconut to avoid sticky fingers. The result was an instant hit. Another theory suggests the creation was a happy accident in the kitchens of Queensland’s Government House, where a sponge cake was accidentally dropped into a dish of chocolate gravy. Rather than waste it, it was coated in coconut and served.

Regardless of its true genesis, the lamington’s practicality and deliciousness secured its place in Antipodean hearts. It became a staple at community events, school fairs, and “lamington drives” used for fundraising. Our Cozy Raspberry Filled Lamington pays homage to this history of resourcefulness and community spirit while adding a modern, personalized twist. The raspberry filling elevates it from a humble treat to a special occasion dessert, proving that even the most beloved classics have room for a little berry-inspired innovation.

Ingredients for Cozy Raspberry Filled Lamingtons

For the Sponge Cake:

1 ½ cups (190g) all-purpose flour, sifted
1 ½ tsp baking powder
¼ tsp salt
½ cup (113g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
1 tsp pure vanilla extract
½ cup (120ml) whole milk, at room temperature

For the Raspberry Filling & Assembly:

1 cup (320g) high-quality seedless raspberry jam
3 ½ cups (420g) powdered sugar, sifted
¼ cup (30g) unsweetened cocoa powder
3-4 tbsp boiling water
1-2 drops pink or red gel food coloring (optional, for pink coating)
2-3 cups (160g-240g) fine desiccated coconut or shredded coconut, for coating

Instructions

1. Bake the Sponge Cake.
Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.

2. Cream Butter and Sugar.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and granulated sugar together on medium-high speed for 3-4 minutes, until light, fluffy, and pale in color.

3. Incorporate Eggs and Vanilla.
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla extract.

4. Combine Wet and Dry.
With the mixer on low speed, add about one-third of the dry flour mixture, mixing until just combined. Pour in half of the milk and mix. Repeat with another third of the flour, the remaining milk, and finally the last of the flour. Mix until just combined—do not overmix. A few streaks of flour are okay.

5. Bake and Cool.
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then use the parchment paper overhangs to lift it onto a wire rack to cool completely. For best results, wrap the fully cooled cake in plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This makes it much firmer and easier to cut and dip without crumbling.

6. Cut and Fill the Squares.
Once the cake is chilled and firm, use a sharp serrated knife to trim off any hard edges (a baker’s treat!). Cut the cake into 16 even squares (4 rows by 4 rows). Take each square and carefully slice it horizontally through the middle, as if you were splitting a hamburger bun. Spread about 2 teaspoons of raspberry jam on the bottom half, then gently place the top back on to create a cake “sandwich.” Repeat with all squares.

7. Prepare the Chocolate Glaze.
In a wide, shallow bowl (wide enough to fit a cake square), sift together the powdered sugar and cocoa powder. Gradually add the boiling water, one tablespoon at a time, whisking vigorously until you have a smooth, glossy, and pourable glaze. It should be thin enough to coat the cake but thick enough to cling. If using, add a drop or two of pink food coloring to a separate portion of the glaze for a pink variation.

8. The Coating Ritual.
Place your coconut in another wide, shallow bowl. Have a wire rack set over a baking sheet or parchment paper to catch drips. Using a fork or a pair of dipping tools, carefully pick up a filled cake square. Dunk it fully into the chocolate (or pink) glaze, ensuring all sides are coated. Let the excess drip off for a few seconds. Then, gently roll and press the glazed square into the coconut bowl until fully covered. Transfer to the wire rack. Repeat with all squares. If your glaze thickens as it cools, simply add a few more drops of hot water and whisk again.

9. Set and Serve.
Allow the lamingtons to set at room temperature for at least 1-2 hours, allowing the glaze to fully harden. For the cleanest cut and best texture, you can let them set overnight in a single layer in an airtight container.

Chef’s Notes & Tips for Lamington Success

The Chill is Key: Do not skip chilling the cake. A cold, firm cake is absolutely essential for clean cutting and mess-free dipping. A crumbly, room-temperature cake will fall apart in the glaze.
Jam Consistency: If your raspberry jam is very runny, you can simmer it in a small saucepan for 3-5 minutes to thicken it slightly, then let it cool completely before using. This prevents it from oozing out too much when you sandwich the cakes.
Glaze Guru: The perfect glaze consistency is like a thin pancake batter. It should coat the back of a spoon. If it’s too thick, it will clump; too thin, it will be transparent and soak the cake.
Coconut Choice: Fine desiccated coconut gives the classic, “snowy” look and adheres beautifully. Shredded coconut offers a more rustic, textured appearance. You can use a mix of both for visual interest.
Make-Ahead Marvel: These lamingtons actually taste better the next day! The cake has time to absorb a hint of moisture from the jam and glaze, becoming even more tender. They keep beautifully in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.

Fun Variations to Explore

Triple Berry Bliss: Use a mix of raspberry, strawberry, and blueberry jam for a “summer berry” filling.
Chocolate Dream: Add a layer of chocolate buttercream or a smear of Nutella alongside the raspberry jam.
Tropical Twist: Replace the raspberry jam with passionfruit curd and roll the glazed squares in toasted coconut.
Adult Indulgence: Add a teaspoon of Chambord or framboise liqueur to the raspberry jam for an elegant kick.
Matcha Magic: Replace the cocoa powder in the glaze with 2 tbsp of high-quality matcha powder for a stunning green tea version.

The Perfect Serving Moment

These Cozy Raspberry Filled Lamingtons are incredibly versatile. Serve them as the star of an afternoon tea spread alongside a pot of Earl Grey or a robust English Breakfast. They make a delightful and impressive dessert for a spring or summer garden party. For a truly indulgent experience, plate one alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. However you choose to enjoy them, be sure to slice one in half to reveal the beautiful pink ribbon of raspberry—it’s a reveal that never fails to delight.