Baked Lamington-Inspired Coconut Chocolate Squares
A modern twist on the classic Australian lamington, these baked squares feature moist sponge cake coated in chocolate ganache and rolled in toasted coconut. This australian-inspired desserts ready in about 45 minutes layers all-purpose flour, baking powder, (113g), softened 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 310 calories and feeds 9, 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.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup (113g), softened unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup whole milk
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 1/2 cups, toasted desiccated coconut
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper. In a medium bowl, whisk 1 cup all-purpose flour and 1 tsp baking powder.
- Step 2: In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
- Step 3: Gradually add the dry flour mixture alternating with 1/3 cup whole milk, beginning and ending with flour. Mix until just combined.
- Step 4: Pour batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
- Step 5: For the ganache, heat 1/2 cup heavy cream in a small saucepan until simmering. Pour over 1 cup semi-sweet chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth.
- Step 6: Cut the cooled cake into 2-inch squares. Dip each square into the chocolate ganache, letting excess drip off, then roll immediately in 1 1/2 cups toasted desiccated coconut. Place on a wire rack to set before serving.
Frequently asked questions
How long does Baked Lamington-Inspired Coconut Chocolate Squares take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Lamington-Inspired Coconut Chocolate Squares?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Lamington-Inspired Coconut Chocolate Squares?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Lamington-Inspired Coconut Chocolate Squares for a different number of people?
The recipe is written for 9 servings. Multiply each ingredient by (your serving target / 9). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Lamington-Inspired Coconut Chocolate Squares?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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