3. Make the Chocolate Coating:
In a medium bowl, whisk together the powdered sugar, cocoa powder, milk, melted butter, and vanilla extract until smooth and glossy. The coating should be runny but not too thin—if it’s too thick, add a little more milk; if too thin, add a bit more powdered sugar.
4. Coat the Lamingtons:
Gently dip each filled cake into the chocolate coating, ensuring it’s fully covered. Use a fork or your hands to hold the cake and let the excess chocolate drip off.
Roll the coated cake in the desiccated coconut, ensuring it’s completely covered.
5. Serve:
Place the finished Lamingtons on a wire rack or plate to set. Allow them to cool for a few minutes before serving. You can store them in an airtight container for up to 3-4 days.
Conclusion:
These Raspberry Lamingtons offer a fruity and indulgent twist on the classic Australian treat. The light sponge cake filled with sweet raspberry jam, coated in rich chocolate, and rolled in coconut creates the perfect balance of flavors and textures. Whether you’re hosting a tea party or looking for a fun new treat to enjoy, these Raspberry Lamingtons are sure to be a hit with everyone!
