Raspberry Coconut Lamingtons (Print Version)
# Ingredients:
→ Hot Milk Sponge Cake
01 -
5 eggs
02 -
1 cup whole milk
03 -
6 tbsp butter
04 -
2 cups sugar (400g)
05 -
2 cups cake flour (220g)
06 -
2 tsp baking powder
07 -
½ tsp salt
08 -
1 tbsp vanilla extract
→ Raspberry Glaze
09 -
2 tsp gelatin powder
10 -
1 cup (200g) sugar
11 -
1¼ cup water, divided
12 -
10 oz frozen raspberries, thawed
13 -
2 cups (250g) confectioners' sugar
14 -
¼ tsp red food coloring (optional)
→ Coating
15 -
2 cups desiccated coconut
# Instructions:
01 -
Place eggs in warm water for 5 minutes to warm them. Preheat the oven to 350°F. Grease and flour two 8-inch square cake pans and line with parchment paper.
02 -
In a saucepan, warm milk and butter over low heat until the butter melts. Keep warm.
03 -
In a large mixing bowl, beat eggs and sugar on high speed for 8-15 minutes until pale yellow and tripled in volume.
04 -
Sift flour, baking powder, and salt over the egg mixture. Fold gently until just combined.
05 -
Add vanilla to the warm milk mixture, then pour into the batter. Stir by hand until fully combined.
06 -
Divide the batter into the prepared pans. Bake for 30-34 minutes or until a toothpick comes out clean. Cool in pans on a wire rack.
07 -
Sprinkle gelatin over ¼ cup water and let it soften. In a saucepan, heat 1 cup water and sugar until dissolved. Add raspberries and cook for 5-8 minutes. Strain the mixture, discarding solids.
08 -
Microwave gelatin until syrupy (about 10 seconds). Whisk into the raspberry mixture. Sift confectioners' sugar into a bowl, add raspberry syrup, and whisk until smooth. Add food coloring if desired. Refrigerate for 15-20 minutes to thicken.
09 -
Trim the cake edges and cut into 2-inch squares. Freeze for 30 minutes. Dip each square in the raspberry glaze, then coat with coconut. Place on a wire rack to set.
10 -
Refrigerate the coated lamingtons for 20-30 minutes to set. Serve and enjoy!
# Notes:
01 -
Warm eggs whip to a higher volume. Place them in warm water for 5 minutes before using.
02 -
Freezing the cake squares makes them easier to handle when coating with glaze and coconut.
03 -
The red food coloring is optional but helps restore the raspberry color after adding confectioners' sugar.