Some desserts carry stories inside every bite.

For me, lamingtons always feel like warm afternoons, sticky fingers, and someone laughing in the kitchen while coconut flakes end up everywhere.

The first time I made raspberry lamingtons, it wasn’t planned.

I had leftover sponge cake, a half-jar of raspberry jam, and a serious chocolate craving.

I dipped, rolled, filled, and hoped.

What came out were soft, fluffy squares wrapped in glossy chocolate, coated in snowy coconut, and hiding a sweet raspberry surprise inside.

One bite — and I knew this version was staying forever.

These aren’t just treats. They’re celebration desserts.

Recipe Resume — Why These Disappear Every Time

Fluffy sponge texture

Rich chocolate coating

Sweet raspberry filling

Perfect party dessert

Freezer-friendly

Kid-approved

Elegant but easy

Classic with a twist

Why This Raspberry Lamingtons Recipe Is The Only One You’ll Ever Need

Cuisine: Australian-Inspired Dessert

I brought these to a family gathering once and didn’t even get one for myself.

Every tray was wiped clean in minutes.

Now they’re the “bring these again” dessert at every birthday, potluck, and holiday.

Soft cake, bold chocolate, and that pop of raspberry make them unforgettable.

What You Really Need to Make This Amazing Raspberry Lamingtons Recipe (Simplified)

Vanilla sponge cake (homemade or store-bought)
Raspberry jam
Dark chocolate (or cocoa + butter + milk)
Powdered sugar
Shredded coconut
Heavy cream or milk

How to Master the Perfect Raspberry Lamingtons (My Secret Method)

Start with a chilled sponge cake — it slices cleaner and holds together better.

Cut into neat squares, then gently slice each one in half like a sandwich.

Spread raspberry jam generously in the center and press back together.

Pop them into the fridge so everything firms up (this part matters!).

Melt chocolate with cream until silky smooth and glossy.

Dip each cake quickly, letting excess drip away.

Roll immediately in coconut until completely coated.

Let set — then try not to eat them all at once.

Chef’s Notes and Tips For A Flawless Raspberry Lamingtons Recipe

Cold cake is your secret weapon — warm cake falls apart fast in chocolate.

Use a fork or skewer for dipping to keep clean edges.

Work quickly so the chocolate doesn’t thicken too much between pieces.

Get Creative! Easy Substitutions and Fun Variations

Strawberry or apricot jam instead of raspberry

White chocolate coating

Add lemon zest to sponge

Use chocolate sponge cake

Drizzle extra chocolate on top

Lighten It Up! Simple Swaps for a Healthier Lamington

Use dark chocolate (70% cocoa)

Reduce jam layers

Try Greek yogurt sponge

Swap half coconut for almond meal

Smaller bite-sized pieces

And There You Have It!

Soft, chocolatey raspberry lamingtons that look bakery-perfect and taste even better.

Make them once and they’ll become your signature dessert.

Let me know how yours turn out — and don’t forget to explore more sweet favorites!

Are You Curious About Anything Else? Take a Look at the Most Frequently Asked Questions We Get About This Recipe:

1. Can I make raspberry lamingtons recipe from scratch without store-bought cake?

Absolutely — homemade sponge gives the fluffiest texture.

Use a simple vanilla sponge with eggs beaten until thick and airy for that classic light crumb.

Once baked and cooled fully, it holds beautifully during dipping and gives you bakery-quality lamingtons at home.

2. Why do my chocolate coated raspberry lamington cake squares crumble?

Most often the cake is too warm or too soft.

Chilling the sponge firms it up so it stays intact when dipped.

Quick dips (not soaking) also keep the crumb perfect instead of soggy.

3. What’s the best jam for homemade lamingtons with raspberry filling?

Thick seedless raspberry jam works best.

It spreads easily without leaking through the cake layers.

If your jam is thin, simmer it for a few minutes to thicken before using.

4. Can I freeze fluffy sponge lamingtons with coconut?

Yes — they freeze beautifully for up to three months.

Place in an airtight container with parchment between layers.

Thaw at room temperature and they taste freshly made.

5. How far ahead can I prepare raspberry lamingtons for parties?

They’re perfect make-ahead desserts.

Prepare up to two days in advance and store chilled.

The flavors actually improve as the jam soaks slightly into the sponge.

6. Can I make lamingtons without coconut?

Definitely — roll them in crushed nuts, cocoa powder, or powdered sugar instead.

They’ll still have that rich chocolate shell with a softer finish.

7. Why is my chocolate coating too thick?

Chocolate thickens as it cools.

Add a splash of warm cream or milk and stir until smooth again.

Work in small batches for best dipping consistency.

8. Are raspberry lamingtons considered traditional?

Classic lamingtons are plain sponge with chocolate and coconut.

The raspberry-filled version is a beloved modern twist found in bakeries everywhere now.

Many Aussies swear the jam-filled ones are even better than the originals!