Sweetheart Raspberry Lamingtons ❤️
Indulge in these delightful Sweetheart Raspberry Lamingtons, featuring tender sponge cake coated in a luscious raspberry glaze and finished with a delicate dusting of desiccated coconut. Perfect for Valentine's Day or any sweet occasion!
Equipment
- Two 8-inch square cake pans
- Parchment Paper
- Small Saucepan
- Large mixing bowl
- Fine-mesh strainer
- Wire Rack
- Baking Sheet
Ingredients
For the Tender Sponge Cake
- 5 large eggs warmed
- 1 cup whole milk
- 6 tablespoons unsalted butter
- 2 cups granulated sugar
- 2 cups cake flour (or all-purpose flour for a slightly denser texture)
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 tablespoon vanilla extract
For the Luscious Raspberry Glaze & Coconut Coating
- 2 teaspoons unflavored gelatin powder
- 1 cup granulated sugar
- 1.25 cups water divided
- 10 ounces frozen raspberries thawed
- 2 cups powdered sugar (confectioners' sugar)
- 0.25 teaspoon red food coloring optional (for a vibrant pink hue)
- 2 cups desiccated coconut (fine shredded coconut)
Instructions
- Let's Bake the Tender Cake: 1. Prep for Perfection: Preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch square cake pans, then line the bottoms with parchment paper. Gently warm your eggs by letting them sit in warm water for about 5 minutes; this helps them get wonderfully fluffy!
- 2. Warm the Goodness: In a small saucepan, gently heat the milk and butter over low heat until the butter melts. Keep this mixture warm while you prepare the eggs.
- 3. Whip It Up: In a large mixing bowl, beat the warmed eggs with granulated sugar on high speed for 8-15 minutes. You'll see this mixture transform into a pale yellow, incredibly fluffy foam that has nearly tripled in volume – this step is key for a light, airy cake!
- 4. Fold in Dry Ingredients: Sift the cake flour, baking powder, and salt directly over the whipped egg mixture. Gently fold these dry ingredients in with a spatula until just barely combined, don't worry if you see a few small streaks of flour.
- 5. Combine Wet & Dry: Add the vanilla extract to your warm milk and butter mixture, then pour it into the batter. Stir gently by hand until everything is smoothly and evenly incorporated.
- 6. Bake with Love: Divide the batter evenly between your prepped cake pans. Bake for 30-34 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in their pans on a wire rack.
- Time for the Luscious Glaze & Coating: 1. Soften Gelatin: In a small dish, sprinkle the unflavored gelatin powder evenly over ¼ cup of water and let it sit for 5 minutes to soften.
- 2. Berry-licious Syrup: In a medium saucepan, heat 1 cup of water and 1 cup of granulated sugar, stirring until the sugar completely dissolves. Add the thawed raspberries and cook for 5-8 minutes, allowing them to break down and create a naturally flavored, vibrant syrup.
- 3. Strain for Smoothness: Pour the raspberry mixture through a fine-mesh strainer set over a bowl, pressing down on the solids with the back of a spoon to extract all the delicious liquid. Discard the leftover seeds and pulp.
- 4. Activate Gelatin: Briefly microwave the softened gelatin for about 10 seconds until it becomes syrupy and clear, then whisk it thoroughly into the warm raspberry syrup.
- 5. Create the Glaze: Sift the powdered sugar into a clean bowl. Gradually pour the raspberry syrup over the sugar, whisking continuously until the glaze is wonderfully smooth and free of lumps. If you desire a brighter, more intense pink hue, stir in a tiny drop of red food coloring.
- 6. Chill to Thicken: Transfer the prepared glaze to the refrigerator for 15-20 minutes. This allows it to thicken slightly, making it the perfect consistency for coating the cakes.
- 7. Prep the Cake Squares: Once the cakes are completely cool, use a sharp knife to carefully trim the edges for a neat, uniform look. Cut the cakes into 2-inch squares. For easier handling and less mess during coating, place these cut squares on a plate and pop them into the freezer for 30 minutes to firm up.
- 8. Coat with Care: Set up two separate bowls: one with your thickened raspberry glaze and the other with desiccated coconut. Remove a few cake squares from the freezer at a time. Using a fork to gently hold a cold cake square, spoon the raspberry glaze over it, turning to cover all sides completely and allowing any excess to drip back into the bowl.
- 9. Coconut Kisses: While still on the fork, hold the glazed cake over the coconut bowl and spoon coconut generously over all sides, gently pressing to ensure it adheres nicely. Place the coated lamington on a wire rack set over a baking sheet to catch any drips.
- 10. Set & Enjoy: Once all the cake squares have been coated with glaze and coconut, place the entire baking sheet into the refrigerator for another 20-30 minutes to allow the glaze to fully set. These delightful, bite-sized treats are now ready to share and impress!
Notes
Nutrition per lamington: Calories: 259kcal, Total Carbs: 42g (Net Carbs: 40g), Fats: 8g, Protein: 4g.
These delightful, bite-sized treats are now ready to share and impress!
