Classic Lamingtons with Chocolate Ganache and Coconut
Traditional Australian sponge cake squares dipped in rich chocolate ganache and rolled in shredded coconut for a beloved sweet treat. This australian-inspired desserts ready in about 50 minutes pairs (120 g) all-purpose flour, baking powder, (113 g), softened unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 16, 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 cup (120 g) all-purpose flour
- 1 tsp baking powder
- 1/2 cup (113 g), softened unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1/4 cup (60 ml) whole milk
- 1 tsp vanilla extract
- 1 cup (180 g) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy cream
- 1 1/2 cups (135 g) shredded coconut
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8-inch square cake pan. In a bowl, whisk together 1 cup all-purpose flour and 1 tsp baking powder.
- Step 2: In a large bowl, cream 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in 2 large eggs one at a time, then add 1 tsp vanilla extract.
- Step 3: Alternately add the flour mixture and 1/4 cup whole milk to the butter mixture in three additions, beginning and ending with flour, mixing just until combined.
- Step 4: Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- Step 5: Meanwhile, make ganache by heating 1/2 cup heavy cream in a small saucepan over medium heat until it begins to simmer. Pour hot cream over 1 cup semi-sweet chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth.
- Step 6: Cut cooled cake into 16 squares. Dip each square into chocolate ganache, letting excess drip off, then roll in 1 1/2 cups shredded coconut. Place on a wire rack to set.
- Step 7: Serve lamingtons at room temperature as a classic Australian dessert loved by all ages.
Frequently asked questions
How long does Classic Lamingtons with Chocolate Ganache 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 Classic Lamingtons with Chocolate Ganache 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 (120 g) all-purpose flour from drying out.
Can I substitute ingredients in Classic Lamingtons with Chocolate Ganache 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 Classic Lamingtons with Chocolate Ganache and Coconut 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 Classic Lamingtons with Chocolate Ganache 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.
