These pretty Pink Lamingtons are a fun twist on my Classic Lamington, but with a raspberry coating that makes them look instantly party-ready. Soft squares of butter cake dipped in jelly and rolled in coconut.....or fill them with Chantilly cream for Jelly Cake vibes. They're not only perfect for Australia Day -these pretty little cakes are a lovely dessert for birthdays, baby showers or Valentine's Day.
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Pink lamingtons are surprisingly easy to make. Instead of the traditional chocolate glaze, the cake is coated in raspberry jelly, rolled in coconut, then filled with cream once set (or keep them plain). They're lighter in flavour, easy to coat, and a favourite with everyone, especially my boys!
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Why You'll Love This Recipe
- Australia Day twist because who says they need to be chocolate!
- Easy butter cake that's soft, delicious and simple to coat
- Make ahead: they keep well and taste even better the next day
- They're pink! and everything tastes better pink
Recipe Ingredients
- Butter cake: A simple, sturdy cake that holds up well when dipped
- Raspberry jelly: for a light flavour and pretty pink cake
- Desiccated coconut: gives that classic lamington look
See recipe card for full list of ingredients and quantities.
How to Make Pink Lamingtons
- Step 1: Prep: Pre heat oven to 180°C/350°F and line a square 23cm x 23cm cake pan with baking paper. Make your jelly now, to give it time to set a little. Make the cake: In the bowl of a stand mixer, beat butter and sugar on medium-high speed for 5 mins
- Step 2: Gradually add the egg, stopping the mixer and scraping the sides once or twice. Mix through the vanilla (the mixture will look nasty, but that's ok)
- Step 3: Add flour, alternating with the milk (⅓ of the flour, ½ of the milk etc.). Mix until just combined
- Step 4: Scoop mixture into prepared pan, smooth over and bake for 20-25 minutes, until lightly golden and a cake tester comes out clean.
- Step 5: Once cooked, cool in pan for 10 minutes, then turn out onto a cake cooler to cool completely. Cut into 16 squares.
- Step 6: Using 2 forks, dip the cake squares into the prepared jelly to coat evenly.
- Step 7: Place each square into the coconut separately and toss to coat, using 2 forks.
- Step 8: Once set, place into a container as they are, or fill them with Chantilly cream and store in the fridge.
Hint: Don't put all the coconut in one bowl. Use a small amount on a plate and replace it as needed. Once the jelly drips get in, it turns messy fast.
They're so easy to make
...and everyone loved how pretty they were"
Substitutions & Variations
- Strawberry lamingtons: Simply swap raspberry jelly for strawberry
- Mini lamingtons: Cut cake into smaller cubes, then coat. Mini lamingtons are perfect for pretty dessert platters.
- Valentine's lamingtons: Cut the whole cake in half horizontally, then use a heart shaped cookie cutter to cut out hearts. Coat each in the jelly and coconut, then sandwich together with cream.
How To Store Lamingtons
- Room temperature: Plain lamingtons keep well for up to 3 days
- Fridge: Cream-filled lamingtons keep for up to 3 days in the fridge
- Freezer: Unfilled pink lamingtons freeze well for up to 3 months
Top Tip
Don't stress if you've let the jelly set too long before coating the cake -simply add a splash of boiling water to loosen it.
FAQ
Pink lamingtons are a variation of classic lamingtons made by coating butter cake in raspberry jelly instead of chocolate, then rolling in coconut.
Because they've been coated in jelly, you will need to store these lamingtons in the fridge.
Absolutely not! While traditional lamingtons are square (and chocolate), feel free to cut the cake into any shapes you like. Think hearts for birthday parties or Valentine's day desserts.
Absolutely! For gluten-free lamingtons, use a gluten-free flour instead.
Pink Lamingtons
Equipment
Ingredients
Butter Cake
- 185 grams unsalted butter room temp
- 150 grams caster sugar
- 4 eggs lightly beaten
- 2 teaspoon vanilla extract
- 270 grams self raising flour
- 2 tablespoon milk
Raspberry Jelly
- 85 grams Raspberry jelly crystals 1 packet
- ½ cup boiling water
- 1 cup cold water
Coconut Coating
- 150 grams dessicated coconut
Optional Filling
- Chantilly Cream recipe here
Instructions
Butter Cake
- Pre heat oven to 180°C/350°F
- Line a square 23cm x 23cm cake pan with baking paper
- In the bowl of a stand mixer, beat butter and sugar on medium-high speed for 5 mins
- Gradually add the egg, stopping the mixer and scraping the sides once or twice
- Mix through the vanilla (the mixture will look nasty, but that's ok)
- Add flour, alternating with the milk (⅓ of the flour, ½ of the milk etc.). Mix until just combined
- Scoop mixture into prepared pan, smooth over and bake for 20-25 minutes, until lightly golden and a cake tester comes out clean.
- Once cooked, cool in pan for 10 minutes, then turn out onto a cake cooler to cool completely.
- Once completely cool, cut into 16 squares
Raspberry Jelly
- In a bowl, dissolve jelly crystals with boiling water, then add the cold water.
- Refrigerate for 1 hour, until thickened and partly set (but still runny).
Assembly
- Place the raspberry jelly on the bench, ready for dipping.
- Place a large cake cooling rack next to the jelly.
- In a bowl or small cake pan, place some of the dessicated coconut (we can top it up as we go).
- Using 2 forks, dip one of the squares into the jelly and flip it to coat. Allow the excess to drip off for a few seconds, then roll it into the coconut, using 2 clean forks to coat the cake with coconut. Place onto the cake rack and continue with the remaining squares.
- Place pink lamingtons into a container and store in the fridge.
Optional Cream
- Once jelly coating has set on the lamingtons, cut each one in half and pipe on Chantilly Cream
- Keep refrigerated until ready to serve
Nutrition
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Sandra says
This was so easy to make!