Pin it
Pink Coconut Sponge Squares twist the beloved Australian treat into something special. These fluffy cubes of warm milk cake get dunked in a bright berry coating and rolled in fine coconut. Every bite balances the soft inside, fruity sweetness, and tropical crunch perfectly. They'll add a pop of color to your tea table or wow guests at any gathering.
I whipped these up for a backyard get-together last summer and couldn't believe how many people came back for more. Folks who said they'd only grab one kept sneaking extras. The light raspberry taste makes them less filling than chocolate ones, which everyone used as the perfect excuse to grab another.
Key Components and Smart Shopping Advice
- Eggs: Let them sit at room temp so they'll whip up bigger, giving you that cloud-like texture your sponge needs.
- Cake Flour: The lower protein makes everything more delicate. No cake flour? Mix all-purpose flour with cornstarch (take out 2 tablespoons flour, add in 2 tablespoons cornstarch).
- Raspberries: Nothing beats the zip of fresh berries, but frozen ones work great too and won't break the bank.
- Desiccated Coconut: This finer stuff sticks better than the long shreds. Look for it at fancy food shops or buy it online.
- Gelatin: Grab the plain kind to get your glaze just right. The powder works better than sheets for what we're doing here.
I've learned that your raspberries really matter. When berries are in season locally, they're amazing. But honestly, good frozen berries often taste better than those sad fresh ones that traveled across the world in the winter months.
Step-by-Step Baking Guide
- Step 1: Whip Up Your Sponge Foundation
- Get your oven going at 350°F and put parchment in an 8-inch square pan. Heat up ½ cup milk with 3 tablespoons butter till warm. Mix 1½ cups cake flour with 1½ teaspoons baking powder and ¼ teaspoon salt in another bowl. Beat 3 room-temp eggs until they're foamy, then slowly add 1 cup sugar while beating until you get a pale, thick mixture.
- Step 2: Finish and Bake Your Sponge
- Mix 1 teaspoon vanilla into your eggs, then carefully fold in your dry stuff in three batches, switching between that and your warm milk mix. Pour everything into your pan, smooth the top, and bake about 25-30 minutes until a toothpick comes out clean when you poke the middle.
- Step 3: Get Your Cake Ready for Dipping
- Let the cake sit in the pan for 10 minutes, then move it to a rack to cool completely. Trim the edges and cut into 16-18 squares. You can cut off any dark crust if you want. Put the squares on a baking sheet and stick them in the freezer for 20 minutes so they're easier to handle.
- Step 4: Cook Up Your Berry Coating
- Put 1 tablespoon plain gelatin in 3 tablespoons cold water and let it sit. Cook 2 cups raspberries (fresh or frozen) with ¼ cup water until soft. Mash them up and push through a strainer to get rid of seeds. Stir in 3 cups powdered sugar until smooth.
- Step 5: Dip and Roll Your Squares
- Warm your raspberry mix gently, add the gelatin you soaked, then let it cool till thick but still pourable. Take one frozen square at a time, dunk it completely in the raspberry mix using a fork, let extra drip off, then roll it in coconut. Set each one on a wire rack to firm up.
Pin it
The first time I tried making these, I learned my lesson about freezing the cake pieces first. Without freezing, my sponge just fell apart in the glaze. Now I always pop them in the freezer for at least 20 minutes, and I get perfect little squares with clean edges and even coating.
The Magic Behind Perfect Sponge
When you beat eggs and sugar for a long time, you're making tons of tiny air pockets that make your cake light and fluffy. The warm milk trick helps melt sugar crystals and keeps the eggs stable, so your cake stays strong but tender. This hot milk method works great for lamingtons because the cake needs to hold up during dipping.
Pin it
Prep Ahead and Keeping Fresh
These treats actually taste better after sitting awhile as the flavors come together. You can bake the sponge up to two days early and just wrap it up at room temp. Once they're all done, they'll stay good in a sealed container in the fridge for three days or in the freezer for up to three months.
Mix It Up With Different Flavors
While raspberry makes these pretty and pink, you can try other fruits too. Go for blackberries to make deep purple ones, mangoes for bright yellow treats, or passionfruit for something exotic. Adding some lemon zest to your cake batter works well with any fruit glaze you choose.
Classic Ways To Serve
Australians usually enjoy these with a cup of tea. For something fancier, cut them in half and add whipped cream and fresh berries between the layers. They're also great with coffee, so they work for afternoon get-togethers or as a special breakfast treat.
Fixing Common Problems
If your cake sinks in the middle, make sure you're beating your eggs and sugar until they're really thick and pale. When the coconut won't stick, just warm up your glaze a bit. For cleaner cuts, chill your cake in the fridge before slicing. If your glaze runs too thin, just add more powdered sugar bit by bit.
Pin it
Pro Tricks For Better Results
- Stick your cake squares in the freezer overnight for super clean edges when dipping
- Try adding some white glaze streaks over the raspberry coating before adding coconut for a cool pattern
- Use a fork and spoon together when dipping to keep your fingers clean and get even coverage
- Put parchment paper down before you start the glazing part to make cleanup way easier
- When glaze gets too runny, just add a bit more powdered sugar until it thickens up
Frequently Asked Questions
- → Is it okay to use fresh raspberries instead of the frozen ones?
- Absolutely! Fresh raspberries can swap in for frozen ones at the same amount. They’ll give a brighter flavor profile, but frozen may save you money and are easy to find all year. If you choose fresh, toss them straight into your sugar syrup without thawing.
- → Why does freezing the sponge before glazing matter?
- Chilling the sponge squares for 30 minutes is key. It keeps them steady, reduces glaze soaking, and makes applying the coating a breeze. You’ll get clean, uniform pieces without crumbling or mess.
- → Can I prep these coconut bites ahead of time?
- You bet! These bites get even tastier as the glaze softens the sponge over time. Keep them in a sealed container in your fridge for up to three days. Let them rest at room temp before serving. You can also freeze the unglazed sponge for up to a month.
- → What can I do if I don’t have desiccated coconut?
- If desiccated coconut isn’t available, shredded coconut works fine. If it’s too long, give it a quick blitz in a food processor. Both sweetened and unsweetened versions work, but unsweetened keeps the flavors balanced.
- → How do I fix a dense sponge cake?
- Dense sponges can happen if the eggs and sugar aren’t beaten long enough. Whip them for 8-15 minutes until pale and fluffy. Be careful not to overmix once flour is added, use room temp ingredients, and don’t peek into the oven while it’s baking!