Blueberry Coconut Lamingtons with Toasted Coconut Coating

By AislePrompt Editorial · ·

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.

Traditional Australian lamington sponge cakes infused with blueberry jam and rolled in toasted coconut for a tropical twist. This Australian-inspired recipe, ready in about 50 minutes, layers unsalted butter, caster sugar, 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.

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