Baked Lamington Sponge Squares with Chocolate and Coconut
Classic Australian lamingtons featuring light sponge cake squares dipped in rich chocolate icing and rolled in shredded coconut. This australian-inspired desserts ready in about 50 minutes pairs (113g), softened unsalted butter, (150g) granulated sugar, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1/2 cup (113g), softened unsalted butter
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (125g), sifted all-purpose flour
- 1 tsp baking powder
- 1/4 cup (60ml) whole milk
- 2 cups (250g), sifted powdered sugar
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 cup (120ml) boiling water
- 3 tbsp (42g), melted unsalted butter (for icing)
- 2 cups (180g) desiccated coconut
Instructions
- Step 1: Preheat oven to 350°F and grease or line an 8-inch square baking pan with parchment paper. In a large bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
- Step 2: Beat in 3 large eggs one at a time, then stir in 1 tsp vanilla extract. In a separate bowl, whisk 1 cup sifted all-purpose flour with 1 tsp baking powder.
- Step 3: Gradually fold the flour mixture into the wet ingredients alternating with 1/4 cup whole milk until just combined.
- Step 4: Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
- Step 5: For the chocolate icing, sift 2 cups powdered sugar and 1/4 cup cocoa powder into a medium bowl. Add 1/2 cup boiling water and 3 tbsp melted unsalted butter, whisking until smooth and slightly thick but pourable.
- Step 6: Cut the cooled sponge into 2-inch squares. Dip each square into the chocolate icing, allowing excess to drip off, then roll immediately in 2 cups desiccated coconut to coat fully.
- Step 7: Place lamingtons on a wire rack to set. Serve at room temperature for a classic Australian treat.
Frequently asked questions
How long does Baked Lamington Sponge Squares with Chocolate and Coconut take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Lamington Sponge Squares with Chocolate and Coconut?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (150g) granulated sugar from drying out.
Can I substitute ingredients in Baked Lamington Sponge Squares with Chocolate and Coconut?
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 Sponge Squares with Chocolate and Coconut for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Sponge Squares with Chocolate and Coconut?
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.
