Raspberry Lamingtons

Meal Type:
Prep Time:
15 - 30 mins
Cooking Time:
15 - 30 mins
6 +
Dean Brettschneider


  • Pams butter, for greasing
  • 200 g Pams plain flour, plus extra for dusting
  • 1 tsp Pams baking powder
  • pinch of Pams salt
  • 3 Pams eggs, separated
  • 140 g Pams sugar
  • 65 ml Pams milk
  • ½ tsp vanilla extract
  • Coconut crisps
  • 50 g desiccated coconut
  • 200 g Pams caster sugar
  • 20 g Pams plain flour
  • 100 g Pams cream
  • Raspberry icing
  • 125 g Valrhona Ivoire white chocolate
  • 20 g Pams butter
  • 250 g Pams icing sugar
  • ½ cup Pams milk
  • 2 tbsp raspberry powder
  • 1 cup desiccated coconut
  • whipped cream, for serving
  • a few fresh raspberries


  1. Pre-heat the oven to 180°C. Butter and flour a 16 cm x 26 cm sponge tin.
  2. Sift flour, baking powder and salt into a bowl and set aside. Whisk egg whites in an electric mixer until frothy and then gradually add sugar, continuing to whisk until you have a stiff meringue. Reduce speed and add egg yolks, one at a time, whisking until just combined.
  3. Fold milk and the flour mixture alternately into the egg mixture, then fold vanilla in. Pour into the prepared tin, then bake for 20–25 minutes or until the cake springs back when lightly pressed. Allow to cool, then cut into 12 small squares.
  4. Leave the oven at 180°C for the coconut crisps. Line a baking tray with baking paper. Combine coconut, sugar and flour in a food processor. With the motor running, slowly pour in cream until it is incorporated.
  5. Spread very thin strips of the coconut mixture on the baking paper (or spread all over the baking paper to create a single large biscuit), then bake for 8–10 minutes until golden and crisp. Cool on a wire rack. If you have baked a single sheet of biscuit, break it into smaller pieces.
  6. For the icing, place chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Heat, stirring, until melted and smooth. Remove bowl from the heat and stir in icing sugar, milk and raspberry powder, then whisk until smooth and combined.
  7. Place desiccated coconut on a plate. Dip sponge squares in icing to coat, then roll in coconut. Serve lamingtons with whipped cream, whole raspberries and coconut crisps.
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