Description
Deliciously soft and moist lamingtons coated in raspberry glaze and rolled in coconut.
Ingredients
Scale
- 4 large Eggs (Warm for better whipping)
- 1 cup Whole Milk (Can substitute with almond milk)
- 1/2 cup Butter (Use unsalted for better control)
- 1 cup Granulated Sugar (Can substitute with coconut sugar)
- 1 cup Cake Flour (Can be substituted with all-purpose flour)
- 2 teaspoons Baking Powder (Leavening agent)
- 1/4 teaspoon Salt (Enhances flavor)
- 1 teaspoon Vanilla Extract (Can be substituted with almond extract)
- 1 tablespoon Unflavored Gelatin Powder (Agar-agar can be used as a vegetarian alternative)
- 2 cups Frozen Raspberries (Fresh raspberries can be used when in season)
- 1 cup Powdered Sugar (Can be substituted with a low-sugar sweetener)
- 2 cups Desiccated Coconut (Finely shredded for even coating)
Instructions
- Warm your eggs in a bowl of warm water for about 5-10 minutes. Preheat your oven to 350°F (175°C) and prepare your cake pans by greasing them and lining with parchment paper.
- In a saucepan, melt the butter with the milk over low heat. In a separate bowl, beat the warm eggs with the sugar until the mixture is pale and tripled in volume. Gently fold in the dry ingredients, then pour in the warm milk mixture until just combined.
- Divide the batter evenly between the prepared pans and bake for 30-34 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks.
- Dissolve the gelatin in a small bowl with warm water. In a saucepan, cook the raspberries with some water and sugar over medium heat until softened. Strain this mixture and combine the raspberry juice with the dissolved gelatin and powdered sugar. Chill in the fridge until thickened.
- Once the cakes are cooled, trim the edges for better glaze adherence. Cut them into squares and place in the freezer for 30 minutes.
- Using forks, dip each frozen cake square into the chilled raspberry glaze, ensuring they are fully coated. Then roll them in desiccated coconut, making sure they are evenly covered.
- Refrigerate the glazed lamingtons for about 20-30 minutes until the glaze is firm to the touch.
Notes
- Ensure eggs are at room temperature for better whipping.
- Freezing helps the coating adhere better.
- Use fresh raspberries when in season for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg