Gluten Free Happy Raspberry Lamingtons


Sponge cake

  • 60gms YesYouCan Raspberry and Coconut Bread Mix
  • 10gm unsalted butter
  • 15gm caster sugar
  • 1 egg
  • 20ml milk

Raspberry compote

  • 30gm frozen raspberries
  • 15gm caster sugar

Chocolate Icing

  • 30gm cocoa powder
  • 5gm sugar
  • 50ml water
  • 30gm shredded coconut



For the Sponge:

  • Preheat the oven to 150 degree celsius
  • Grease a deep baking tray
  • Melt the butter in the microwave
  • Whisk together egg and sugar until combined
  • Add the loaf mix to the egg and sugar and mix
  • Add in the melted butter to the mixture
  • Add milk and mix well to form a batter
  • Pour the batter in the baking tray until 3/4th full
  • Bake for 10-15 mins until golden brown and the skewer inserted in the centre of the cake comes out clean
  • Once cooled cut into squares of 4 cm x 4 cm

For the Raspberry Compote:

  • Weigh together the raspberries and sugar in a pan.
  • Cook on medium heat until the sugar melts and the raspberries have started to breakdown
  • Cook until the compote thickens (coat the back of the spoon)
  • Leave it to cool

For the Chocolate Icing:

  • Boil the water
  • Weigh together cocoa powder and sugar
  • Add the boiling water to the mix until all the cocoa is mixed and forms an icing that can coat the spoon. (it should not be too thin)



  • Place all the sponge squares in pairs
  • On the bottom sponge apply a layer of the raspberry compote
  • Stack the top layer on the sponge and refrigerate for 30 mins until firm
  • Once the sponge is firm dip it in the chocolate icing to coat evenly (make sure the icing is slightly warm)
  • Drain the excess icing and coat the lamington in thread coconut, ensure all sides are coated evenly

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