Blueberry and Coconut Lamington Cake Squares

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

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.

Light sponge cake squares dipped in chocolate and rolled in toasted coconut with a burst of fresh blueberries tucked inside, inspired by an Australian treat. This Australian-inspired recipe, ready in about 50 minutes, layers unsalted butter, granulated sugar, large eggs 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 150 calories and feeds 16, 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 16 Australian cuisine 150 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1/2 cup (115g), softened unsalted butter
3/4 cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup (125g) all-purpose flour
1 tsp baking powder
1/4 cup (60ml) milk
3/4 cup (110g) fresh blueberries
1 1/4 cups (200g) dark chocolate chips
1 1/2 cups (135g), toasted coconut flakes
2 tbsp for dusting powdered sugar

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 180°C (350°F). Grease and line an 8-inch square baking pan. In a bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
Step 2: Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla extract. In another bowl, whisk together 1 cup all-purpose flour and 1 tsp baking powder.
Step 3: Alternately add the flour mixture and 1/4 cup milk to the butter mixture, beginning and ending with flour, mixing until just combined.
Step 4: Gently fold in 3/4 cup fresh blueberries. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Step 5: Melt 1 1/4 cups dark chocolate chips in a heatproof bowl over simmering water until smooth. Cut cooled cake into 16 squares.
Step 6: Dip each square into the melted chocolate to coat all sides, then roll in 1 1/2 cups toasted coconut flakes to cover. Place on parchment paper to set.
Step 7: Dust with 2 tbsp powdered sugar before serving to balance the rich chocolate and coconut flavors.