Raspberry Lamington Squares: Fluffy, Chocolatey & Coconut-Coated.

The Lamington is more than just a cake; it is a cultural icon of Australian baking. Traditionally, it consists of a square of butter sponge dipped in a thin chocolate icing and rolled in desiccated coconut. However, the Raspberry Lamington Square takes this classic a step further by introducing a hidden layer of tart raspberry jam in the center.

The magic of a Lamington lies in the “soak.” The chocolate icing shouldn’t just sit on top; it should penetrate the outer millimeter of the sponge, creating a moist, fudgy boundary between the fluffy cake and the tropical crunch of the coconut. When you bite into one, you get a symphony of textures: the “snap” of the coconut, the richness of the chocolate, the airiness of the sponge, and the sweet-tart surprise of the raspberry.

Ingredients for the Perfect Square

To get the best results, use desiccated coconut (the fine, unsweetened kind) rather than the long, sweetened shreds found in the baking aisle. The finer texture is essential for that iconic “velvet” look.

Component	Ingredient	Amount	Note
The Sponge	Unsalted Butter	1/2 cup	Softened
	Granulated Sugar	3/4 cup
	Large Eggs	2	Room temperature
	All-Purpose Flour	1.5 cups	Sifted
	Baking Powder	2 tsp	For a light lift
	Whole Milk	1/2 cup
The Filling	Raspberry Jam	1/2 cup	Seedless is best for a smooth bite
The Coating	Icing Sugar	3 cups	Sifted
	Cocoa Powder	1/2 cup	Dutch-processed for color
	Boiling Water	1/2 cup	To create a thin, dip-able icing
	Desiccated Coconut	2 cups	For the exterior

Step-by-Step Instructions

1. Bake the “Sturdy” Sponge

Preheat your oven to 350°F (180°C). Cream the butter and sugar until pale and fluffy. Add the eggs one at a time, then fold in the flour and baking powder alternately with the milk. Pour into a greased 8×8-inch square pan and bake for 25–30 minutes.

2. The “Stale Cake” Secret

Once the cake is cool, wrap it in plastic and put it in the freezer for at least 2 hours (or overnight).

Why? Fresh sponge is too fragile. Trying to dip a fresh, soft cake into icing will result in crumbs everywhere. A frozen or “day-old” cake is firm enough to handle the dipping process without falling apart.

3. Slice and Sandwich

Take the chilled cake and slice it into equal squares (about 2 inches). Slice each square in half horizontally. Spread a thin layer of raspberry jam on one half and press the other half back on top. You now have “mini jam sandwiches.”

4. Prepare the Chocolate Bath

Whisk the icing sugar, cocoa powder, and boiling water in a heat-proof bowl until smooth. The icing should be thin—similar to the consistency of maple syrup. If it’s too thick, add a teaspoon of boiling water at a time.

5. The Dip and Roll

Set up an assembly line: Cake Squares → Chocolate Icing → Coconut Bowl → Wire Rack.

Using two forks, submerge a cake square into the chocolate icing.
Let the excess drip off for a few seconds.
Drop it into the coconut and toss gently to coat all sides.
Transfer to a wire rack to set.

Flavor and Texture Notes

These squares are the definition of balanced sweetness. The sponge itself is not overly sugary, which allows the chocolate icing and the raspberry jam to provide the flavor peaks.

Texture-wise, the coconut provides a dry, nutty exterior that keeps your fingers relatively clean, while the interior remains incredibly moist. The raspberry jam adds a floral, fruity acidity that prevents the chocolate from feeling too heavy or one-note.

Tips and Variations

The Double Raspberry: For a “Pink Lamington,” replace the cocoa powder in the icing with 2 tablespoons of raspberry gelatin powder or raspberry reduction for a bright pink, fruity coating.
The Cream Center: Some modern versions add a layer of whipped cream alongside the jam. If you do this, the Lamingtons must be eaten immediately and stored in the fridge.
Nutty Twist: Toast the desiccated coconut in a dry pan for 2 minutes before rolling to add a deeper, toasted-nut flavor.
Clean Dipping: Use a “wet hand / dry hand” technique or two forks to keep the coconut bowl from getting clumpy with chocolate.

FAQ

How do I store Lamingtons?

Store them in an airtight container at room temperature for up to 3 days. If it’s particularly warm, keep them in the fridge. They actually get better on day two as the icing settles into the sponge!

Can I use store-bought cake?

Yes! A store-bought pound cake or a plain sponge cake works perfectly if you’re short on time. Just make sure to chill it before slicing and dipping.

My icing is getting too thick as I work. What should I do?

The icing will thicken as the water cools. Simply place the bowl over a pot of simmering water (a bain-marie) or give it a 10-second zap in the microwave to loosen it up again.

Conclusion

The Raspberry Lamington is a masterclass in the art of the “soak.” It turns a simple sponge into a decadent, multi-layered treat that looks as beautiful as it tastes. Whether you’re serving them at a tea party or packing them for a picnic, they are a guaranteed crowd-pleaser that carries a hint of nostalgia in every bite.