Chocolate Coconut Sponge Cake Squares

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Traditional Australian lamingtons featuring airy sponge cake squares dipped in rich chocolate icing and rolled in shredded coconut. This australian-inspired desserts ready in about 50 minutes layers (115g), softened unsalted butter, (200g) 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 180 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 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease and line an 8-inch square cake pan with parchment paper.
  2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer until light and fluffy (about 3 minutes).
  3. Step 3: Add 2 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
  4. Step 4: In a separate bowl, sift together 1 1/4 cups all-purpose flour and 1 1/2 tsp baking powder.
  5. Step 5: Gradually add the flour mixture to the butter mixture alternately with 1/4 cup milk, beginning and ending with flour. Mix until just combined.
  6. Step 6: Pour batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
  7. Step 7: While the cake cools, prepare the chocolate icing: sift 3 cups powdered sugar and 1/3 cup cocoa powder into a bowl. Stir in 2 tbsp melted butter and gradually add 1/2 cup boiling water, mixing until smooth but thick enough to coat cake pieces.
  8. Step 8: Cut the cooled cake into 16 equal squares. Using forks, dip each piece into the chocolate icing, then immediately roll in 2 cups desiccated coconut to coat completely.
  9. Step 9: Place coated lamingtons on a wire rack to set. Serve once the icing has firmed slightly.

Equipment for this recipe

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Frequently asked questions

How long does Chocolate Coconut Sponge Cake Squares 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 Chocolate Coconut Sponge Cake 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 Chocolate Coconut Sponge Cake 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 Chocolate Coconut Sponge Cake Squares 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 Chocolate Coconut Sponge Cake 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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