Baked Lamington-Inspired Coconut-Chocolate Squares

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft sponge cake squares soaked in a rich chocolate glaze and rolled in toasted coconut, inspired by the classic Australian lamington dessert. This Australian-inspired recipe, ready in about 50 minutes, layers all-purpose flour, baking powder, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 8 Australian cuisine 320 cal/serving

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Ingredients

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 cup (113 g), softened unsalted butter
3/4 cup granulated sugar
2 large eggs
1/2 cup whole milk
1 tsp vanilla extract
1 cup, chopped bittersweet chocolate
1/2 cup heavy cream
1 cup powdered sugar
1 1/2 cups, toasted unsweetened shredded coconut

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Instructions

Step 1: Preheat oven to 350°F (175°C). In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1 tsp baking powder.
Step 2: In a large bowl, using an electric mixer, cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes. Beat in 2 large eggs one at a time, then add 1 tsp vanilla extract.
Step 3: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with flour, mixing until just combined.
Step 4: Pour batter into a greased 8x8-inch baking pan and bake for 25-30 minutes until a toothpick inserted comes out clean. Let cool completely.
Step 5: For the chocolate glaze, heat 1/2 cup heavy cream in a small saucepan until just simmering. Pour over 1 cup chopped bittersweet chocolate and stir until smooth. Stir in 1 cup powdered sugar until glossy.
Step 6: Cut the cooled cake into 16 squares. Dip each square into the chocolate glaze, then immediately roll in 1 1/2 cups toasted unsweetened shredded coconut to coat fully. Place on a wire rack to set before serving.