These raspberry cream Lamingtons are a whimsical twist on the classic — soft vanilla sponge, a light Chantilly cream filling, sweet-tart raspberry compote, and a dreamy pink glaze rolled in coconut.
They’re tender, festive, and full of charm for any celebration!
Why You’ll Love This Recipe
Pillowy soft sponge with no butter
Light and airy Chantilly cream filling
Hidden surprise of fresh raspberry compote
Topped with a blush pink glaze and coconut
Ideal for Valentine’s Day, birthdays, or baby showers
Ingredient Highlights
For the Soft Vanilla Sponge
Eggs (room temperature) – help create airy texture
Fine sugar – dissolves easily during whipping
All-purpose flour – sifted for lightness
Vanilla extract or paste – adds sweet depth
Pinch of salt – enhances flavor
For the Chantilly Cream Filling
Cold heavy cream – essential for volume
Powdered sugar – sweetens gently
Vanilla seeds or extract – infuses aroma
Quick Raspberry Compote
Raspberries – fresh or frozen
Lemon juice – brightens flavor
Granulated sugar – balances tartness
For the Pink Glaze & Coating
Powdered sugar – the glaze base
Milk or water – to thin
Pink food gel – just a drop for pastel hue
Desiccated coconut – for rolling
Pro Tips Before You Start
Eggs must be room temperature for best sponge rise.
Chill your mixing bowl and beaters before whipping cream.
Don’t overmix the batter — use a light hand to fold.
Let the sponge cool completely before assembly.
Make raspberry compote ahead to allow full chilling.
How to Make Raspberry Cream Lamingtons
Step 1: Make the Vanilla Sponge
Preheat your oven to 350°F (180°C).
Grease or line a square pan (about 8×8 or 9×9 inches).
In a large bowl, beat eggs with sugar and salt for 10–15 minutes until thick, pale, and airy.
Add vanilla. Gently fold in sifted flour using a spatula in batches.
Pour the batter into your prepared pan and bake for 20–25 minutes or until a toothpick comes out clean.
Cool completely.
Step 2: Whip the Chantilly Cream
Using a chilled bowl and beaters, whip the cold cream on medium-low.
When it starts thickening, add sifted powdered sugar and vanilla.
Continue whipping until soft peaks form. Do not overbeat.
Step 3: Cook the Raspberry Compote
In a small saucepan, combine raspberries, sugar, and lemon juice.
Cook on low heat for 5–7 minutes until the fruit softens and thickens slightly.
Cool completely before use.
Step 4: Cut and Fill
Cut the cooled sponge into squares or use a round cutter for semi-domes.
Use a knife or small spoon to carve a hollow center in each piece.
Add a small spoonful of raspberry compote, then top with Chantilly cream using a piping bag or spoon.
Step 5: Prepare the Pink Glaze
In a bowl, mix powdered sugar with 3 tablespoons of milk or water.
Add more liquid slowly until it’s smooth but thick.
Tint with a tiny drop of pink gel food coloring.
Step 6: Glaze and Coat
Place coconut in a shallow bowl. Dip each filled cake quickly into the glaze using two forks.
Let the excess drip off.
Roll gently in coconut to coat all sides except the bottom.
Step 7: Chill and Serve
Place coated Lamingtons on a wire rack or parchment-lined tray.
Chill for 30 minutes to set. Serve cold or slightly cool for best texture.
What to Serve It With
A pot of Earl Grey or fruit tea
Fresh berries and mint
Light prosecco for parties
Variations & Substitutions
Use strawberry or cherry compote instead of raspberry
Swap mascarpone into the cream for richer filling
Try white glaze + rainbow coconut for kids’ parties
Make cupcake-style by baking in paper liners
Storage & Leftovers
Store in an airtight container in the refrigerator for up to 3 days.
Avoid freezing once glazed, as coconut and cream may separate.
FAQs
Can I make the sponge in advance?
Yes! Bake the sponge a day ahead and store it tightly wrapped.
Do I have to use pink food coloring?
Nope. Leave the glaze white or tint with beet juice for a natural option.
Can I freeze Lamingtons?
Only unfilled and unglazed sponge can be frozen. Fill and glaze fresh.
How do I keep the cream from melting?
Use very cold cream and chill your tools. Work quickly while assembling.
Can I make this dairy-free?
Try coconut whipped cream and a plant-based glaze.
What if I don’t have raspberries?
Use any tart berry or even lemon curd for the surprise filling.
How many Lamingtons does this make?
About 8–10 depending on the size and shape you cut.
Final Thoughts
These raspberry cream Lamingtons bring together tender sponge, luscious cream, and bursts of berry brightness — all wrapped in a soft pink glow.
Whether you cut them into squares or mold them into domes, they’re sure to charm everyone at the table.
