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Raspberry Lamingtons
Raspberry Lamingtons
Cakes

Raspberry Lamingtons

4
40 mins
25 mins
Easy
9

Light, fluffy raspberry dipped cakes rolled in coconut.. a popular Kiwi favourite.

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  • Ingredients
  • Method

Ingredients

Sponge

  • 125g butter, cubed, softened
  • ¾ cup Chelsea Caster Sugar (170g)
  • 1 tsp vanilla extract
  • 2 eggs
  • 1 ⅓ cups plain flour (200g)
  • 2 ½ tsp baking powder
  • ½ cup milk (125ml)

Icing

  • 85g packet raspberry jelly crystals
  • ½ cup boiling water (125ml)
  • 30g butter, softened
  • 2 cups Chelsea Icing Sugar (300g)
  • 2-3 cups desiccated coconut (200-300g)

To Serve

  • 1 cup cream (250ml)
  • 3 Tbsp Chelsea Icing Sugar (optional)
  • ⅓ cup raspberry jam (105g)

Additional tips

It is best to add cream and jam just before serving. Any leftover filled lamingtons will need to be refrigerated. Unfilled lamingtons can be stored in an airtight container at room temperature.

Lamingtons can be served plain, without jam and cream, if preferred.

Raspberry jelly could be swapped for strawberry jelly.

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...
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{has_more=true, offset=10, total=24, results=[{comment_text=Haven't even made it and have high hopes, approved=true, user_name=Phill, hs_createdate=1721629195575, rating_new__1_5_=5, id=14194941482}, {comment_text=i love it, approved=true, user_name=tina, hs_createdate=1719449935157, rating_new__1_5_=5, id=13765623334}, {comment_text=So yummy!! Laura ofc it’s not gonna taste like your grandmas recipe because big shocker here…its not her recipe 😱, approved=true, user_name=Samira, hs_createdate=1718412469006, rating_new__1_5_=5, id=13643863184}, {comment_text=Very easy to make and cook and yummy to eat with cream, approved=true, user_name=Wiremu, hs_createdate=1716531032938, rating_new__1_5_=5, id=13383654054}, {comment_text=Too delicious, approved=true, user_name=Salmah, hs_createdate=1702249884748, rating_new__1_5_=5, id=11175567728}, {comment_text=Not the traditional lamingtons made by grandma most kiwis grew up loving. Still taste ok., approved=true, user_name=Laura, hs_createdate=1702249884141, rating_new__1_5_=3, id=11175566413}, {comment_text=I love this recipe I am a 12-year-old boy and at the weekends I like to pick something from your website and bake it for my parents with my sister but one question I was reading the replies do I double the water or keep it as how it is in the recipe., approved=true, user_name=matthew, hs_createdate=1702249882980, rating_new__1_5_=5, id=11175436375}, {comment_text=Terrible. Far too sweet and not at all traditional jelly coating., approved=true, user_name=Rachael, hs_createdate=1702249880060, rating_new__1_5_=1, id=11175461041}, {comment_text=I love this recipe I am a 12-year-old boy and at the weekends I like to pick something from your website and bake it for my parents with my sister but one question I was reading the replies do I double the water or keep it as how it is in the recipe., approved=true, user_name=matthew, hs_createdate=1702249879976, rating_new__1_5_=5, id=11175589891}, {comment_text=Yum, approved=true, user_name=mya, hs_createdate=1702249879374, rating_new__1_5_=5, id=11175501691}]}
Reviews
24

What did you think of this recipe?

Method

Sponge
Preheat oven to 180ºC conventional/160ºC fan bake. Grease a 20cm square cake tin and line with baking paper.

Using an electric beater, cream butter, sugar and vanilla together until pale and fluffy. Add eggs one at a time, beating well after each addition.
Sift in half the flour and baking powder and gently fold to combine. Stir in half the milk. Repeat with the remaining flour, baking powder and milk.
Pour mixture into prepared tin. Bake for 25 minutes, until a skewer inserted into the centre comes out clean.
Leave to cool in tin for 5 minutes, then transfer to a wire rack to cool completely. Once cool, trim the edges off and cut into 9 even cubes. Freeze for 1 hour, prior to icing.

Icing
In a medium bowl, dissolve jelly crystals in the boiling water. Whisk in butter and icing sugar until well combined and smooth. Place half the coconut in a separate bowl or pan. Line a large tray with baking paper.

Place a piece of sponge cake in the icing and quickly roll to coat (use 2 forks). Transfer to the coconut and roll to coat all over. Place on tray. Repeat with remaining sponges, adding more coconut as needed.
Leave at room temperature for 1 to 2 hours, or until set.

To Serve
Whip cream and icing sugar, if using, to soft peaks. Transfer to a large piping bag fitted with a large open star piping tip. Slice through the top of each lamington in the centre, to about halfway down. Fill with whipped cream and top with a dollop of jam.

NOTE
Recipe improved and updated October 2022.

Additional tips

It is best to add cream and jam just before serving. Any leftover filled lamingtons will need to be refrigerated. Unfilled lamingtons can be stored in an airtight container at room temperature.

Lamingtons can be served plain, without jam and cream, if preferred.

Raspberry jelly could be swapped for strawberry jelly.

Reviews
24

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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