celebrating 130 years 1884-2014

Raspberry Lamingtons

By Chelsea Sugar
Raspberry Lamingtons
6 servings
  • 16 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time
  • Serves

    1 plain sponge cake (homemade or store-brought)
    50g butter, melted
    3 tablespoons raspberry jelly crystals
    3 cups Chelsea Icing Sugar
    1/4 cup boiling water
    3 cups of desiccated coconut


    Cut the sponge cake into approximately 20 small squares.

    Mix the jelly crystals and icing sugar together and add boiling water and melted butter. Stir until smooth, adding a little extra water if required, to make a thin, pourable icing. Dip each sponge square into the icing. Sprinkle with the coconut and dry on a piece of baking paper spread on a wire rack.

    Serve the lamingtons with fresh raspberries and softly whipped cream or ice cream, if desired.

    Tip:  use two forks for the rather fiddly job of slipping the sponge into the icing. Sometimes it’s easier to pour the icing over the sponge held on a fork; however, practice does make perfect.

If you like this recipe you may love these


Average Rating
(16 reviews)

ive used this recipe but ive had to adjust the jelly icing sugar and water .due to the recipe being way to think and to powdery and after playing around ive nailed it and my family love it

I was really disappointed, my beautiful freshly baked sponge cake ruined with this sickly sweet thick icing recipe. NOT traditional jelly coating, rather disgusting pink icing sugar one might use on a 6year Olds bday cake. But even my 6year old didn't like them! My bad, I should have guessed from the recipe. Had to double the water too.

Not the traditional lamingtons made by grandma most kiwis grew up loving. Still taste ok.

Clearly a recipe from someone that makes & sells sugar.
After making and tasting I threw them out, and after making the perfect sponge.
So sweet could not eat.
The 3 cups of icing sugar should have been a clue so it’s on me.

Considering I am time poor, doubly disappointing.

image description

Really good but quite messy......

They were the right type of sweet and tasted outstanding!

With the left over cake we made lamington sticks!


Far too sweet. Used the entire packet of jelly to give more of a raspberry flavour, but the icing sugar overpowered this. Used double the amount of water but it still wasn’t quite runny enough so sat quite thickly on the sponge and had a slightly sugary texture.
Needed refrigeration prior to cutting and creaming also which wasn’t mentioned in the recipe.

Terrible. Far too sweet and not at all traditional jelly coating.

Easy to make and delicious. I expect they would freeze well?
Chelsea Sugar:
Unfilled lamingtons freeze well in an airtight container.

Hi... Could you tell me if the jelly crystals you refer to is the same thing as jello? Thanks!
CHELSEA: Yes same thing. Jello brand not available in NZ as far as we're aware though, hence we've used generic term jelly crystals.

Too delicious

wow grate i love it.


Delicious - a favourite with my dad!

image description

One of my fave recipes! easy to follow and always turns out GREAT!

image description

A tip I find useful, put the coconut in a large plastic bag and using tongs, gently place iced lamington in and shake to cover.

Load More

Products used in this recipe

Sign in