Raspberry Lamington Recipe | White Chocolate Dessert Cake

Let’s bake a batch of raspberry lamingtons dipped in silky white chocolate. Think tender vanilla sponge, a bright raspberry layer, and a snowy coat of coconut with a sweet white chocolate shell. They look fancy, taste incredible, and come together with simple steps you can absolutely nail at home.

I love these for birthdays, brunch tables, and afternoon tea. The combination of tart berries and creamy white chocolate hits that perfect sweet-tangy balance, and the coconut gives a satisfying chew. We’ll walk through the process step by step so you get neat squares, even coatings, and bakery-level flavor every time.

Why This Raspberry White Chocolate Lamington Recipe Works

• Moist sponge that holds shape: A light vanilla butter cake stays tender but sturdy, so it cubes cleanly and won’t crumble in the coating.
• Bright raspberry flavor: A quick raspberry compote brings real fruit tartness that balances white chocolate’s sweetness.
• Silky white chocolate glaze: A touch of cream turns melted white chocolate into a smooth, dippable coating.
• Beautiful, reliable finish: Chilling the cake before dipping guarantees tidy edges and a professional look.
• Make-ahead friendly: You can bake and freeze the sponge, then assemble when you’re ready to serve.

Ingredients

For the Vanilla Sponge

• 1 1/2 cups (195 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1/2 cup (120 ml) whole milk, room temperature

For the Raspberry Layer

• 1 1/2 cups (180 g) fresh or frozen raspberries
• 2–3 tbsp granulated sugar (adjust to taste)
• 1 tsp lemon juice
• 2 tsp cornstarch + 2 tsp cold water (slurry for thickening)

For the White Chocolate Coating

• 14 oz (400 g) white chocolate, chopped or chips (choose good-quality for smooth melting)
• 1/3 cup (80 ml) heavy cream
• 1 tsp neutral oil (optional, for extra shine)
• 3–4 cups (240–320 g) desiccated or finely shredded unsweetened coconut

How to Make Raspberry White Chocolate Lamingtons

1) Bake the Sponge

1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
2. Whisk flour, baking powder, and salt in a bowl.
3. Cream butter and sugar for 2–3 minutes until pale and fluffy. Beat in eggs one at a time, then add vanilla.
4. Mix in the dry ingredients in two additions, alternating with the milk. Stop when just combined.
5. Spread batter evenly in the pan. Bake 22–26 minutes until the center springs back and a tester comes out clean.
6. Cool in pan 10 minutes, then lift out and cool completely. For the cleanest cubes, chill the cooled cake for 1–2 hours or freeze 30 minutes.

2) Make the Raspberry Filling

1. Add raspberries, sugar, and lemon juice to a small saucepan. Cook over medium heat, stirring and breaking berries down, 3–5 minutes.
2. Stir in the cornstarch slurry and simmer 30–60 seconds until glossy and thickened.
3. Cool to room temperature. It should be spreadable, not runny. Adjust sweetness if needed.

3) Assemble the Lamington Squares

1. Trim the cake edges if needed, then cut into 16 neat squares (4×4 grid).
2. Split each square horizontally with a serrated knife. Spread a thin layer of raspberry filling on the bottom half and cap with the top. Press gently.
3. Chill the filled squares 20–30 minutes so they firm up before dipping.

4) Prepare the White Chocolate Coating

1. Add white chocolate and cream to a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until smooth. Stir in neutral oil if using.
2. Pour the coconut into a wide shallow dish for easy rolling.

5) Dip and Coat

1. Use two forks to dip each chilled square into the warm white chocolate. Let excess drip back into the bowl.
2. Roll immediately in coconut to fully cover. Place on a parchment-lined tray.
3. Repeat with remaining squares. Chill 20–30 minutes to set the coating.

Pro Tips for Success

• Work in batches: Keep half the cubes in the fridge while you dip the rest so they stay firm.
• Adjust glaze texture: If the white chocolate thickens, warm it briefly. If too thick, stir in 1–2 tsp warm cream.
• Neat edges: A long serrated knife and chilled cake make tidy splits and cubes.
• Avoid soggy coatings: Let excess glaze drip for a few seconds before rolling in coconut.

How to Store Raspberry White Chocolate Lamingtons

• Room temperature (short term): Keep in an airtight container up to 1 day in a cool spot.
• Refrigerator: Store in a sealed container for 4–5 days. Bring to room temp 20 minutes before serving for best texture.
• Freezer: Freeze on a tray until solid, then transfer to a freezer bag or box for up to 2 months. Thaw, uncovered, on a rack to prevent condensation.

Why You’ll Love These Raspberry White Chocolate Lamingtons

• Showstopping looks: Snowy coconut and neat squares make them party-ready.
• Balanced sweetness: Tangy raspberry keeps the white chocolate in check.
• Portable and shareable: No slicing at the table—just grab-and-enjoy pieces.
• Make-ahead ease: Each component handles chilling or freezing, so you can plan ahead.

What to Avoid

• Don’t skip chilling: Warm or soft cake will break when you dip it.
• Don’t over-thin the glaze: Too much cream turns the coating soupy and messy.
• Don’t use sweetened coconut: It overwhelms the white chocolate and raspberry.
• Don’t leave compote runny: Thin filling will seep and soften the crumb.
• Don’t rush the set: Give the coated lamingtons time to firm up for clean handling.

Variations You Can Try

• Lemon-raspberry twist: Add 1 tsp lemon zest to the sponge and a splash of limoncello to the compote.
• Vanilla bean upgrade: Swap extract for seeds from 1/2 vanilla bean for a fragrant crumb.
• Ruby chocolate coat: Replace white chocolate with ruby chocolate for a pink, berry-forward shell.
• Jam shortcut: Use a good-quality raspberry jam thickened with a touch of cornstarch, cooled before spreading.
• Toasted coconut finish: Lightly toast half the coconut for a nutty contrast in color and flavor.

FAQ

Can I use store-bought sponge cake?

Yes. Choose a plain, firm sponge or pound cake. Chill it well before slicing and filling.

How do I melt white chocolate without seizing?

Use low heat and stir often. Add cream from the start, avoid any water, and microwave in short bursts.

My coating looks too thick—what now?

Stir in 1–2 teaspoons warm cream until fluid. Warm the bowl for 10–15 seconds and try again.

Can I make them a day ahead?

Absolutely. Store covered in the fridge and bring to room temperature before serving.

What coconut works best?

Finely shredded unsweetened coconut adheres evenly and keeps sweetness balanced.

Conclusion

These raspberry white chocolate lamingtons deliver bakery charm with doable steps at home. Bake a soft vanilla sponge, layer it with bright raspberry, dip in creamy white chocolate, and roll in coconut for a dessert that looks elegant and tastes unforgettable. Make a batch today—you’ll love how quickly they disappear.

Raspberry White Chocolate Lamingtons

Tender vanilla sponge layered with bright raspberry, dipped in silky white chocolate and rolled in coconut.

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Prep Time

1 hour

Cook Time

26 minutes

Total Time

1.4 hours

Servings

16 servings

Ingredients

• 1 ½ cups (195 g) all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp fine salt
• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• ½ cup (120 ml) whole milk, room temperature
• 1 ½ cups (180 g) fresh or frozen raspberries
• 2–3 tbsp granulated sugar (to taste)
• 1 tsp lemon juice
• 2 tsp cornstarch + 2 tsp cold water (slurry)
• 14 oz (400 g) white chocolate, chopped or chips
• ⅓ cup (80 ml) heavy cream
• 1 tsp neutral oil (optional)
• 3–4 cups (240–320 g) desiccated or finely shredded unsweetened coconut

Instructions

1. Heat oven to 350°F (175°C). Line an 8-inch square pan with parchment with overhang.
2. Whisk flour, baking powder, and salt together.
3. Cream butter and sugar 2–3 minutes until pale and fluffy. Beat in eggs one at a time, then vanilla.
4. Mix in dry ingredients in two additions, alternating with milk, just until combined.
5. Spread batter in pan and bake 22–26 minutes until a tester comes out clean.
6. Cool 10 minutes in pan, lift out, cool completely, then chill 1–2 hours (or freeze 30 minutes) for clean slicing.
7. For raspberry filling: cook raspberries, sugar, and lemon juice over medium heat 3–5 minutes, stirring and breaking down berries.
8. Stir in cornstarch slurry; simmer 30–60 seconds until glossy and thick. Cool to room temperature.
9. Trim cake edges if needed and cut into 16 squares (4×4). Split each square horizontally, spread raspberry filling, cap, and press gently.
10. Chill filled squares 20–30 minutes to firm.
11. Make coating: gently melt white chocolate with cream in short bursts, stirring until smooth; stir in neutral oil if using. Place coconut in a shallow dish.
12. Dip each chilled square in warm white chocolate, let excess drip, then roll in coconut. Place on parchment.
13. Repeat and chill 20–30 minutes to set before serving.