Raspberry Lamingtons Twist

Pink Coconut Squares give a lively spin on this beloved Aussie sweet treat. Fluffy, light cubes of warm milk cake get dunked in a rich raspberry coating and rolled in fine coconut. This mix creates just the right balance of soft cake, fruity tang, and tropical crunch. These eye-catching rosy bites will surely wow guests at your next tea party or celebration.

I whipped these pink treats up for a backyard get-together last year and couldn't believe how guests who said they'd only take one kept sneaking back for more. The tangy berry flavor makes them feel lighter than the chocolate ones, which everyone used as the perfect excuse for grabbing another.

Key Ingredients and Shopping Advice

• Eggs: Use them straight from the counter, not the fridge. They whip up bigger and fluffier that way, giving your cake the airy feel it needs.
• Cake Flour: It's got less protein, so your cake stays soft. No cake flour? Just swap in regular flour minus 2 tablespoons, and add 2tablespoons cornstarch instead.
• Raspberries: The fresh ones taste brightest, but don't worry if you've got frozen ones handy. They work just as well and won't break the bank.
• Desiccated Coconut: This finer stuff sticks to the glaze better than the long shredded kind. Look for it at fancy food shops or buy it online.
• Gelatin: Get the plain, unflavored kind to make your glaze just right. The powder type mixes in better than sheets for this recipe.

I've noticed that your berry choice really changes how these taste in the end. When berries are in season locally, nothing beats them for flavor. But during winter months, good quality frozen berries actually taste better than the fresh ones that traveled too far to reach your store.

Step-by-Step Baking Guide

Step 1: Whip Up Your Sponge Base

Heat your oven to 350°F and put parchment in an 8-inch square pan. Warm up ½ cup milk with 3 tablespoons butter in a small pot. Mix 1½ cups cake flour, 1½ teaspoons baking powder, and ¼ teaspoon salt in a bowl. Set this aside while you beat 3 room-temp eggs until they get foamy. Slowly add 1 cup sugar while beating until the mix turns pale and thick.

Step 2: Finish and Bake Your Cake

Add 1 teaspoon vanilla to your egg mix, then carefully fold in your dry stuff three times, switching back and forth with the warm milk mix. Pour everything into your pan, smooth the top, and bake for 25-30 minutes. It's done when a toothpick comes out clean from the middle.

Step 3: Get Your Cake Ready for Coating

Let the cake sit in the pan for 10 minutes, then move it to a rack to cool all the way. Trim the edges and cut into 16-18 even squares. You can cut off any dark crust if you want. Put all your squares on a tray and stick them in the freezer for 20 minutes so they're easier to handle.

Step 4: Cook Up Your Berry Glaze

Put 1 tablespoon plain gelatin in a small bowl with 3 tablespoons cold water and let it sit. Cook 2 cups raspberries with ¼ cup water until they're soft. Mash them up and push through a fine strainer to get rid of seeds. Stir in 3 cups powdered sugar until it's all smooth.

Step 5: Dip and Roll Your Squares

Warm your raspberry mix gently, stir in the gelatin that's now soft, then let it cool until it thickens but still pours nicely. Take one frozen cake square at a time, dunk it completely in the raspberry mix using a fork, let extra drip off, then roll it in coconut to cover all sides. Put it on a rack to set up.

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The first time I tried making these, I learned the hard way about freezing the cake pieces beforehand. Without freezing, my cake just broke into bits in the glaze. Now I always pop them in the freezer for at least 20 minutes and get perfect squares with smooth sides and even coating.

The Magic Behind Fluffy Sponge Cake

When you beat eggs and sugar for a long time, you're making tons of tiny air pockets that give your cake that fluffy texture. Using warm milk helps the sugar dissolve better and keeps the eggs from deflating. This special hot milk sponge has just the right structure to hold up when you dip it.

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Prep Ahead and Keeping Fresh

These treats actually taste better after they sit awhile and the flavors mix together. You can make the cake up to two days early and just wrap it up at room temp. Once they're finished, they'll stay good in a sealed container in the fridge for three days or in the freezer for up to three months.

Try These Tasty Twists

While raspberry makes those stunning pink squares, you can switch things up easily. Try blackberries for deep purple treats, mangoes for bright yellow ones, or passionfruit for something exotic. Adding some lemon zest to your cake batter works great with any fruit coating and adds a nice zing.

Serving Ideas from Down Under

Australians usually enjoy these with a cup of tea. For a fancier dessert option, cut them in half and put some whipped cream and fresh berries inside. They're also great with coffee, so they work for afternoon snacks or even as a special breakfast treat.

Fixing Common Problems

If your cake sinks in the middle, you probably didn't beat the eggs and sugar long enough. When the coconut won't stick properly, just warm up your glaze a bit. For cleaner cuts, chill the cake in the fridge before slicing. If your glaze runs too thin, just add more powdered sugar a little at a time.

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Smart Tricks from the Kitchen

• Leave those cake squares in the freezer overnight for super clean edges
• Try adding some white glaze streaks over the raspberry before adding coconut for a cool swirled look
• Use a fork in one hand and spoon in the other when dipping to keep your fingers clean
• Put parchment paper all over your work area before you start dipping to make cleanup way easier
• When your glaze gets too runny, just stir in more powdered sugar bit by bit

Frequently Asked Questions

→ Is it okay to switch frozen raspberries with fresh ones?

Sure! Using fresh raspberries is totally fine. They’ll add a brighter touch to the flavor, but frozen ones are handy year-round and often more budget-friendly. Just toss fresh berries straight into the sugar mix; no need to thaw.

→ Why freeze the cake pieces first?

Chilling the cake pieces for about half an hour makes them sturdier and easier to work with. It also stops them from soaking up too much glaze and helps the glaze set smoothly on the cold surface.

→ Can I prep lamingtons ahead of time?

Definitely! Lamingtons taste even better after sitting because the glaze softens the cake a little. They keep well for three days in a sealed container in the fridge. Bring them to room temperature before serving. You can also freeze plain cake squares for a month if needed.

→ What can I do if I can’t find desiccated coconut?

If desiccated coconut isn’t available, go with shredded coconut instead. For smaller pieces, give it a quick pulse in a food processor. Whether you use sweetened or unsweetened is up to you, but unsweetened works best with the glaze’s sweetness.

→ Why is my sponge cake turning out dense?

A common cause is not beating the eggs and sugar long enough. Whip them until super light and fluffy—about 8–15 minutes. Also, be careful not to overfold your batter, use room-temp ingredients, don’t peek in the oven, and make sure your baking powder is fresh!