Raspberry Cream Lamingtons with Pink Coconut Glaze

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.