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Cozy Raspberry Filled Lamingtons

A tender sponge cake filled with tangy raspberry jam, dipped in chocolate or pink glaze, and rolled in coconut for a stunning, delicious twist on the classic Australian treat.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 3 hours 15 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: Australian, Fusion
Calories: 320

Ingredients
  

For the Sponge Cake
  • 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)
For Assembly
  • 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)

Equipment

  • 8-inch Square Baking Pan
  • Stand mixer or hand mixer
  • Mixing bowls
  • Wire rack
  • Sharp serrated knife

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch square pan with parchment paper.
  2. Whisk flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream softened butter and granulated sugar until light and fluffy (3-4 mins). Add eggs one at a time, then vanilla.
  4. On low speed, mix in dry ingredients alternating with milk, beginning and ending with flour. Mix until just combined.
  5. Pour batter into pan, smooth top. Bake 25-30 mins until a toothpick comes out clean. Cool in pan 10 mins, then transfer to wire rack to cool completely. Wrap and chill for at least 4 hours (best overnight).
  6. Trim cake edges. Cut into 16 squares. Slice each square horizontally. Spread 2 tsp jam on bottom half and replace top.
  7. For glaze: Sift powdered sugar and cocoa into a wide bowl. Gradually whisk in boiling water until smooth and pourable. For pink glaze, separate a portion and mix in food coloring.
  8. Dip each filled cake square into glaze, let excess drip. Roll in coconut to coat. Place on wire rack to set for 1-2 hours.

Notes

Chilling the cake is crucial for easy handling. Glaze consistency is key—aim for a thin pancake batter. Lamingtons taste best the next day and keep in an airtight container for up to 3 days.