1-Getting started with Raspberry Lamingtons: begins with prepping your ingredients and oven, as this recipe uses a hot milk sponge cake for its soft, moist base. First, warm the eggs in warm water to help them whip better, then preheat your oven to 350°F (175°C). Grease and flour two 8-inch square pans and line them with parchment paper for easy removal.

2-Next: warm the butter and milk together until the butter melts, creating a smooth mixture. Beat the eggs and 2 cups granulated sugar on high speed for 8 to 15 minutes until the mixture triples in volume and turns pale yellow. Sift the 2 cups cake flour, 2 teaspoons baking powder, and 1/2 teaspoon salt over the egg mixture, folding gently to combine without deflating the batter.

3-Stir in 1 tablespoon vanilla extract: to the milk mixture, then fold it into the batter. Divide the batter evenly between the prepared pans and bake for 30 to 34 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans on wire racks while you move on to the glaze.

4-Making the Raspberry Glaze: For the raspberry glaze, soften 2 teaspoons unflavored gelatin powder in 1/4 cup water for 5 minutes. In a separate pot, heat the remaining 1 cup water and 1 cup granulated sugar until the sugar dissolves, then add 10 ounces thawed frozen raspberries and cook for 5 to 8 minutes. Strain the mixture through a fine mesh to remove seeds, ensuring a smooth glaze.

5-Briefly heat the gelatin: in the microwave and whisk it into the raspberry mixture. Sift 2 cups powdered sugar into a bowl and whisk in the raspberry syrup until smooth, adding 1/4 teaspoon red food coloring if you want a brighter hue. Refrigerate the glaze for 15 to 20 minutes until it thickens.

6-Assembling the Lamingtons: To assemble, trim the edges of the cooled cakes and cut them into 2-inch squares. Freeze the squares for 30 minutes to make coating easier. Set up two bowls: one with the raspberry glaze and one with 2 cups desiccated coconut.

7-Holding each square with a fork: spoon the glaze over all sides, letting excess drip off, then roll in the coconut for an even coating. Place the coated lamingtons on a wire rack over a baking sheet and refrigerate for 20 to 30 minutes to set. This step ensures the flavors meld beautifully, giving you treats ready for sharing.