Blueberry Coconut Lamingtons with Toasted Coconut Coating

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Australian lamington sponge cakes infused with blueberry jam and rolled in toasted coconut for a tropical twist. This australian-inspired desserts ready in about 50 minutes layers softened unsalted butter, (200g) caster 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 190 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 190 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a large bowl, cream 125g softened unsalted butter with 1 cup caster sugar until light and fluffy, about 3-4 minutes. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
  2. Step 2: Sift 1 1/2 cups self-raising flour and fold gently into the butter mixture until combined. Pour the batter into a greased 8-inch square baking pan and smooth the top.
  3. Step 3: Bake for 25-30 minutes until a skewer inserted into the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  4. Step 4: Cut the cooled sponge into 16 equal square pieces. Spread about 1 tbsp blueberry jam on the sides and top of each sponge square.
  5. Step 5: To make the chocolate icing, sift 4 cups icing sugar and 1/3 cup cocoa powder into a mixing bowl. Add 2 tbsp unsalted butter and gradually stir in 1 cup boiling water until smooth and slightly thick but pourable.
  6. Step 6: Dip each jam-covered sponge piece into the chocolate icing, letting excess drip off, then roll immediately in 2 cups toasted desiccated coconut until fully coated. Place on a wire rack to set.
  7. Step 7: Chill the lamingtons for 30 minutes before serving to allow icing to firm up and flavors to meld.

Frequently asked questions

How long does Blueberry Coconut Lamingtons with Toasted Coconut Coating take to make?

Total time is about 50 minutes (20 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 Blueberry Coconut Lamingtons with Toasted Coconut Coating?

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 Blueberry Coconut Lamingtons with Toasted Coconut Coating?

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 Blueberry Coconut Lamingtons with Toasted Coconut Coating for a different number of people?

The recipe is written for 16 servings. Multiply each ingredient by (your serving target / 16). 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 Blueberry Coconut Lamingtons with Toasted Coconut Coating?

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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