30 mins preparation | 35 mins cooking | Makes 9


Raspberry cheesecake lamingtons
• 125 grams softened butter
• 3/4 cup caster sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cup self-rising flour, sifted
• 1/2 cup milk
• 2 cup shredded coconut
• 125 gram punnet fresh raspberries)

Raspberry icing
• 85 gram packet raspberry jelly crystals
• 3/4 cup boiling water
• 30 gram softened butter
• 3 cup icing sugar

Cream cheese filling
• 250 gram softened cream cheese
• 1/3 cup icing sugar
• 50 gram softened butter
• 1 teaspoon vanilla extract


1. Preheat oven to 180°C. Lightly grease and line a 20cm square

2. In a large bowl, using an electric mixer, beat butter and caster
sugar together until creamy. Add eggs one at a time, beating
well. Beat in vanilla extract. Lightly fold flour into creamed
mixture, alternately with milk.

3. Spoon mixture into pan, smoothing top. Bake for 30-35
minutes until cooked when tested. Cool in pan for 5 minutes,
before turning onto a wire rack to cool completely. Trim edges
and cut into 9 squares.
4. To make raspberry icing; in a large bowl, combine jelly
crystals and water. Whisk until crystals dissolve. Stir in
butter and icing sugar mixture, whisking until combined and

5. To make cream cheese filling; in a bowl, using an electric
mixer, beat cream cheese, icing sugar, butter and vanilla
extract until smooth.

6. Spread shredded coconut over a shallow tray. Using a fork,
dip each cake piece into raspberry icing, draining off excess.
Roll in coconut to coat. Place on wire rack to set.

7. Split cakes and sandwich with filling and fresh raspberries

Recipe from our friends at Women’s Weekly