Simple Raspberry Lamington Sheet Cake It is a quiet Sunday afternoon, the sun is pouring through the kitchen window, and the fragrant aroma of vanilla and raspberries is in the air. I am at the counter, lightly dusted with powdered sugar, holding a tray of fluffy, sticky, mouth-watering Raspberry Lamington Sheet Cake you’ve ever seen. This is not just an ordinary cake. This is simplicity and indulgence at its best.
If you have never heard of a Lamington, let me introduce you to the very best of Australian things! Traditionally a Lamington is sponge cake that is dipped in chocolate and rolled in coconut. In this case, I have taken that traditional style and added a fun and fruity twist. Instead of dark chocolate icing, this will be topped with bright raspberry glaze. Also, this will be a sheet cake, instead of individual squares. Why? Because life is too short to limit delicious cake to small portions.
This Raspberry Lamington Sheet Cake is a true find. It’s so moist, fluffy, and full of the delightful tangy sweetness of raspberries. With the coconut’s crunchy goodness and glaze lending it that glossy, insta-perfect finish – what’s not to like? And of course, a dessert that’s impressive but doesn’t take a lot of time or effort is always a winner. This cake is so easy to make, you’ll be feeling like a pastry chef even if you aren’t much of a baker.
What I love most about this recipe is its versatility. It’s perfect for family gatherings, potlucks, or just any cozy night-in curled up with your favorite cup of tea. And I mean, who’s not a sucker for elaborate-looking desserts that are incredibly simple? It’s a ton of fun too, to introduce your family and friends to Lamingtons!
So whether you are an expert baker or someone who is new to baking, this Raspberry Lamington Sheet Cake will make your life sweeter! And trust me, once you’ve made this cake, you’ll be wishing you made another one!
This Easy Raspberry Lamington Sheet Cake is a must-bake for dessert lovers everywhere. It’s easy, delicious, and adaptable.
The cake itself is light and fluffy which is ideal with the raspberry glaze.
The glaze is the show-stopper and adds a tangy burst of fruity deliciousness that goes perfectly with the coconut topping.
This recipe will work for any occasion, from casual to fancy, and will seriously impress your guests.
Here’s a little story about how this recipe became a regular in my house. It all started one day when my husband, a chocolate purist, agreed to try a slice. He took a bite and his eyes lit up, “This is amazing!” He reached for a second piece and there you go, living proof that Raspberry Lamington Sheet Cake was forevermore our dessert at family gatherings.
Last summer we had a barbecue with friends, and I wanted to surprise them with this cake. Like a scene out a movie, the moment I brought it to the table, the table went silent, everyone too busy eating to speak! Sarah, my friend, asked me for the recipe because she said it was the best dessert she’d ever had. Now, I have to bring it at every get-together.
Why This Easy Raspberry Lamington Sheet Cake
This recipe is absolutely the best for a hundred reasons. First, it is so easy. It needs no skills or special equipment. Just a few ingredients, and a little time, only 40 minutes in total prep and bake time.
The flavours are incredible. The tart raspberry glaze is a perfect balance with the sweet fluffy cake and the coconut adds great texture.
It is also very flexible. You can enjoy it for dessert, a snack, or even breakfast (because who says you can’t have cake for breakfast?).
Finally, it will please everone from kids to adults.
Raspberry Lamington Sheet Cake Tips
To make the cake rise evenly use room temperature eggs and butter.
If you don’t have fresh raspberries don’t worry. You can simply use frozen berries instead. Just thaw and drain them thoroughly before blending.
Substitutions and Variations
The beauty of this recipe is that you can experiment! Instead of raspberries, use strawberries or blackberries or other flavors that you like.
And if you don’t like coconut, you can leave it off or substitute chopped nuts for topping.
Make it Healthier
You can make this recipe healthier. Use whole wheat flour instead of white flour and replace the granulated sugar with natural sugars like honey or maple syrup.
Let us know how you got along and consider looking at some of our other Recipes:
Easy Raspberry Lamington Sheet Cake
Description
Indulge in the delightful fusion of flavors with this Raspberry Lamington Sheet Cake. Moist sponge cake coated in a sweet raspberry glaze and desiccated coconut, creating a perfect balance of tangy and sweet in every bite. Perfect for any occasion!
Ingredients
Instructions
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Start by preheating your oven to 350°F (175°C) and greasing a 9x13 inch baking pan.
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In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
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Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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While the cake is cooling, make the raspberry glaze. Blend the raspberries until smooth, then strain to remove the seeds. Mix the raspberry puree with powdered sugar until you achieve a thick, glossy glaze.
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Once the cake has cooled, spread the glaze evenly over the top and sprinkle with shredded coconut. Slice and serve!
Nutrition Facts
Nutrition Facts
Serving Size 10
- Amount Per Serving
- Calories 4997.66kcal
- % Daily Value *
- Total Fat 242.33g373%
- Saturated Fat 151.59g758%
- Cholesterol 1261.33mg421%
- Sodium 2568.59mg108%
- Potassium 1543.49mg45%
- Total Carbohydrate 659.5g220%
- Dietary Fiber 25.67g103%
- Sugars 444.05g
- Protein 65.79g132%
- Vitamin A 7207.41 IU
- Vitamin C 49.8 mg
- Calcium 1106.74 mg
- Iron 19.59 mg
- Vitamin D 10.09 mcg
- Vitamin E 9.4 mg
- Vitamin K 32.17 mcg
- Thiamin 2.29 mg
- Riboflavin 2.74 mg
- Niacin 16.8 mg
- Vitamin B6 0.75 mg
- Folate 616.91 mcg
- Vitamin B12 3.48 mcg
- Pantothenic Acid 6.16 mg
- Phosphorus 1311.6 mg
- Magnesium 181.54 mg
- Zinc 7.23 mg
- Selenium 164.04 mcg
- Copper 1.09 mg
- Manganese 4.23 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
