Scrumptiously light sponge cake covered in a sweet sticky exterior and coconut sprinkles makes these pink lamingtons absolutely delicious. Perfect for an afternoon treat, as a party snack or even as a lunchbox treat, these little lamingtons are freezer friendly, and so yummy! Happy and colourful, you'll be surprised to know they cook in 18 minutes and only have 6 ingredients.
Why you're going to love this recipe
These pink lamingtons are perfect for school bake sales, party treats, baby showers or even for breast cancer fundraisers. Being perfectly pink, they make every celebration look amazing.
- dairy free
- easy to mix
- uses a stand mixer to fluff the eggs to perfection
- light and fluffy and so pretty
- fun activity to do with the kids, dipping in the jelly and coconut
- sweet and yummy
What goes into the recipe
- eggs (mine were large)free range is best. These don't need to be room temp, or anything silly like that! This is a super simple sponge cake, and we don't need any fuss!
- sugar- caster or normal white will be fine, my grandmother made this sponge exactly like this! And she never used caster sugar.
- vanilla- I've used vanilla extract. Vanilla extract is made with actual vanilla whereas vanilla essence has a much lower percentage of the good stuff and higher percentage of other stuff. That's why it is always cheaper. I buy extract (or even vanilla paste) as it has a stronger more vanilla flavour.
- desiccated coconut- quality of coconut makes a difference. The more expensive options are often finer, meaning they are better for lamingtons!
- jelly- it doesn't matter what brand, but I find that raspberry has a darker colour for the lamingtons than strawberry
- self-raising flour- self raising flour is plain flour with baking powder already in it. There is no need to buy it, just add 2 teaspoons of baking powder per cup of flour to make your own.
How to make this recipe
- first we are going to make the sponge cakes. Crack the eggs into the bowl of a mixer. Mix on high speed until light fluffy and doubled in size. (Image 1)
- Add the sugar ¼ cup at a time. Beating between each addition. (Image 2)
- Add the vanilla and beat in. (Image 3)
- Gently spread the flour over the top of the mixed eggs and fold through. (Image 4)
- Pour the mixture between the two cake tins. (Image 5)
- Bake at 160 degrees celsius (320 F) (fan forced) or 180 degrees celsius (355F) (conventional) for 18 minutes. (Image 6)
- Remove from the oven and allow to cool then turn out to wire racks (Image 7).
- Cut the cakes into lamington finger sized pieces.
- Add the jelly crystals to a large bowl. (Image 9)
- Add a cup of boiling water and whisk to dissolve all the crystals. (Image 10)
- Add a cup of cold water and refrigerate for 1.5 hours or until set like egg whites, slightly slimey. (Image 11)
- Whisk it lightly. (Image 12)
- Dip into the jelly and coat fully. (Images 13 and 14)
- Coat in coconut. Refrigerate until serving. (Images 15 and 16)
Expert Tips and FAQs
Sure! You are only limited by your imagination and the range of jelly colours available at your supermarket! They are super cute either blue, green, red, purple, orange or even yellow!
These are best stored in the fridge, but can also be frozen! They freeze really well, so they are awesome for getting party prep done in advance.
Sure, just skip to the dipping and away you go! Although I have to say this sponge is fool proof.
More delicious treat ideas
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- 4 eggs
- ⅔ cup sugar
- 1.5 teaspoons vanilla extract
- 1 cup self raising flour
- 1 pkt jelly crystals
- 1 cup boiling water
- 1 cup cold water
- 2 cups desiccated coconut
- Place the eggs into your mixer. Beat until light fluffy and doubled in size.
- Add the sugar, ¼ cup at a time, beating after each addition.
- Add the vanilla and beat in.
- Add the flour and fold through.
- Pour into 20cm square lined (or silicone) cake tins.
- Bake at 160º celsius fanforced (180 conventional)320F/355F for 18 minutes.
- Remove to wire racks to cool completely. Cut into fingers.
- Add the jelly crystals to a large jug/bowl.
- Add one cup of boiling water and whisk until all jelly crystals are dissolved.
- Add one cup of cold water. Refrigerate for 1.5 hours or until it resembles the consistency of egg whites.
- Whisk the jelly slightly.
- Dip the cake fingers into the jelly, coating completely.
- Coat in the coconut, then refrigerate until serving.
- You are not making the jelly as per the packet instructions! Make sure it is made with one cup boiling and one cup cold, or it will set completely.
- These are fridge friendly and can be made the day before, or you can freeze them and they will defrost well.
- You can use storebought sponge if you prefer, just start at the jelly!