Raspberry Lamingtons
Make the classic Australian cake to share. These lamingtons are filled with homemade raspberry jam and topped with whipped cream and fresh raspberries.
Prep Time:
25 minutes
Cook Time:
20 minutes
Serves:
16
Perfect for:
30 Minute Dishes
Mothers Day
Birthday Parties
Ingredients
- 3 Packages (6 ounces each) Driscoll’s Raspberries, divided
- 1/3 Cup granulated sugar
- 1/2 Cup Dutch process cocoa powder
- 3 Cups plus 1 tablespoon confectioners’ sugar, divided
- 2 purchased pound cakes (about 8-inches x 4-inches)
- 2 Cups shredded, unsweetened coconut
- 1 1/4 Cups heavy cream
- 1 Tsp. vanilla extract
- 2 Teaspoons fresh lemon juice
- 4 Tablespoons (1/2 stick) unsalted butter
- 1 Cup whole milk
Directions
- PLACE 2 packages of raspberries in a small saucepan.
- ADD granulated sugar and lemon juice.
- COOK raspberry mixture over medium-high heat until it starts to bubble.
- REDUCE heat to medium-low.
- CONTINUE COOKING raspberry mixture on medium-low heat for about 12-15 minutes while frequently STIRRING and MASHING berries with a wooden spoon.
- CHECK for completeness: Jam should be able to hold its form on a cold spoon.
- SET ASIDE jam to cool completely.
- MELT butter in a separate small saucepan over medium-low heat.
- WHISK IN milk until well incorporated.
- WHISK IN cocoa powder until well incorporated.
- WHISK IN ½ cup confectioners’ sugar until well incorporated.
- WHISK IN another ½ cup confectioners’ sugar until well incorporated.
- REPEAT ½-cup additions of confectioners’ sugar until 3 cups of sugar is incorporated.
- SET ASIDE chocolate coating to cool completely.
- CUT cakes in half horizontally using a serrated knife.
- SPREAD raspberry jam over bottom layers of cakes.
- REPLACE top layers on cakes.
- CUT each cake into 8 pieces.
- POUR coconut into a wide, shallow bowl.
- SET ASIDE coconut.
- COVER a cookie sheet with a piece of parchment paper and place a cooling rack on top of paper.
- DIP one cake gently into chocolate coating and TURN cake to coat all sides.
- DIP cake into coconut and TURN cake to coat all sides.
- PLACE cake onto prepared cooling rack to catch any dripping coating.
- REPEAT with all cakes.
- CHILL cakes in refrigerator for about an hour or until coating is set.
- WHISK heavy cream in a medium bowl until stiff peaks form.
- ADD remaining 1 tablespoon confectioners’ sugar.
- ADD vanilla extract.
- WHISK cream mixture again briefly to incorporate ingredients. Do not over mix.
- PIPE or SPOON dollops of whipped cream onto each lamington.
- PRESS one raspberry gently into each dollop of whipped cream.
- SERVE Raspberry Lamingtons immediately.
