1-Creating Raspberry Lamingtons begins with a simple hot milk sponge cake, followed by a flavorful raspberry glaze and coconut coating. First, warm the 5 large eggs in a bowl of warm water while getting your pans ready. Preheat your oven to 350°F and grease, flour, and line two 8-inch square pans with parchment paper for even baking.

2-Next, warm 1 cup whole milk and 6 tablespoons butter until the butter melts, keeping it on low heat. Beat the 5 large eggs with 2 cups granulated sugar (400 grams) on high speed for 8 to 15 minutes until the mixture triples in volume and turns pale yellow. Here’s a quick tip: use the whisk attachment on a stand mixer for that perfect ribbon-like consistency.

3-Combining and Baking the Cake: Sift together 2 cups cake flour (220 grams), 2 teaspoons baking powder, and ½ teaspoon salt, then gently fold it into the egg mixture until just combined. Stir 1 tablespoon vanilla extract into the warm milk mixture and add it to the batter. Divide the batter evenly between the prepared pans and bake for 30-34 minutes, or until a toothpick comes out clean.

4-Let the cakes cool in the pans on wire racks. For a classic lamington base, trim the edges after cooling and cut into 2-inch squares. Freeze the squares for 20-30 minutes to make them easier to handle. Now, move on to the raspberry glaze by softening 2 teaspoons unflavored gelatin powder in 1/4 cup water for 5 minutes.

5-Glazing and Coating: Heat the remaining 1 cup water and 1 cup granulated sugar (200 grams) until dissolved, then add 10 ounces frozen raspberries, thawed, and cook for 5-8 minutes. Strain the mixture to remove seeds, heat the gelatin until syrupy, and whisk it into the raspberry syrup. Sift 2 cups powdered sugar (250 grams) into a bowl, pour the syrup over it, and whisk until smooth, adding ¼ teaspoon red food coloring if desired, then chill for 15-20 minutes.

6-Set a wire rack over a parchment-lined baking sheet. Use a fork to spoon the glaze over the cake squares, letting excess drip off, then coat with 2 cups desiccated coconut. Refrigerate for 20-30 minutes to set. With a total prep time of about 30 minutes and cook time of 40 minutes, you’ll have these treats ready in around 1 hour and 10 minutes.