Description
Delightful raspberry lamingtons featuring a soft sponge cake, coated in raspberry glaze and rolled in coconut flakes for a nostalgic treat.
Ingredients
- 1 cup Butter
- 1 cup Sugar
- 3 Eggs
- 1 tsp Vanilla extract
- 2 cups Flour
- 2 tsp Baking powder
- 1 cup Milk
- 1 cup Raspberry jam
- 1 cup Coconut flakes
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a baking dish.
- Cream together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla.
- Whisk together flour and baking powder in a separate bowl. Gradually add to the creamed mixture, alternating with milk, mixing until just combined.
- Pour the batter into the prepared dish and bake for about 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- Cut into squares.
- Heat raspberry jam until melted to make the glaze.
- Dip each square in the glaze and then roll in coconut to coat.
- Allow to set before serving.
Notes
Ensure all ingredients are at room temperature for a smoother batter and consider using fresh coconut flakes for better texture.
