Raspberry Lamingtons (Easy & Dreamy Version)

Ingredients:

For the sponge cake:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup unsalted butter (softened)
– 2/3 cup sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1/4 cup milk

For the raspberry coating:
– 1 packet raspberry jelly crystals (or 3/4 cup raspberry juice + 2 tbsp sugar + 1 tbsp lemon juice)
– 1/2 cup boiling water
– 1/2 cup cold water

For the coating + filling:
– 2–3 cups desiccated coconut
– Whipped cream or vanilla buttercream (for filling — optional but highly recommended)

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour an 8-inch square cake pan.
2. In a bowl, sift together the flour, baking powder, and salt.
3. In a separate large bowl, cream the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Gradually add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and allow it to cool completely in the pan.
9. Meanwhile, prepare the raspberry coating by dissolving the jelly crystals in boiling water. Stir well, then add cold water and mix thoroughly. Let it cool to room temperature.
10. Once the cake is cool, cut it into small squares.
11. If using, slice each square horizontally and spread whipped cream or vanilla buttercream between the layers, then reassemble.
12. Dip each cake square into the raspberry coating until fully coated.
13. Roll the coated cake pieces in desiccated coconut, covering them completely.
14. Place the finished lamingtons on a wire rack to set.
15. Refrigerate for at least 30 minutes before serving to allow the coating to firm up.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour

Kcal: Approximately 280 kcal per serving | Servings: 12 servings

Tips:
Use a wire rack when coating the lamingtons to allow excess raspberry jelly to drip off evenly.
For a richer taste, whip the buttercream with a touch of vanilla before filling the lamingtons.