Prepare Sponge Cake: Warm eggs in warm water for better volume. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch square pans, lining the bottoms with parchment paper.

Mix Milk & Butter: In a saucepan, combine the milk and butter; heat gently over low until the butter melts. Set this fragrant mixture aside to cool slightly.

Beat Eggs & Sugar: In a mixing bowl, beat the eggs and granulated sugar on high speed for 8-15 minutes until fluffy, pale yellow, and tripled in volume.

Combine Dry Ingredients: Sift the cake flour, baking powder, and salt together. Gently fold this mixture into the egg mixture, being careful not to overmix.

Add Flavors: Pour the cooled milk-butter combination and vanilla extract into the batter, folding gently to maintain that airy texture.

Bake the Cake: Divide the batter evenly between your prepared pans and bake for 30-34 minutes, or until a toothpick comes out clean. Allow the cakes to cool in the pans.

Prepare Raspberry Glaze: Sprinkle gelatin over ¼ cup of water and let it soften while you prepare the syrup.

Make Raspberry Syrup: In a saucepan, heat the rest of the water with sugar, adding the thawed raspberries. Cook until the berries are soft, then strain the mixture to remove solids.

Incorporate Gelatin: Gently warm the gelatin in the microwave until it’s syrupy, then whisk it into the raspberry syrup until fully combined.

Thicken Glaze: Sift in powdered sugar to the syrup and whisk until smooth. If desired, add red food coloring to enhance the vibrancy. Chill for 15-20 minutes to thicken.

Assemble Lamingtons: Trim the edges of the cooled sponge cakes, then cut them into 2-inch squares. Place them in the freezer for about 30 minutes for easier handling.

Dredge and Coat: Set up bowls for the glaze and desiccated coconut. Dip each cake square in the glaze, turning to coat it thoroughly, then dredge in coconut.

Set and Serve: Place your coated lamingtons on a wire rack and refrigerate for 20-30 minutes to allow the glaze to set completely.