Pink Lamingtons

5 from 1 vote

Pink lamingtons are a twist on classic lamingtons, dipped in raspberry jelly instead of chocolate for a perfectly pink, party-ready dessert.

Prep Time20

Cook Time25

Jelly setting time1

Course: Afternoon Tea, brunch, Dessert

Cuisine: Australian

Servings:

Calories: 217kcal

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

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.

Once jelly coating has set on the lamingtons, cut each one in half and pipe on Chantilly Cream
Keep refrigerated until ready to serve