Espresso-Infused Lamington Cake Cubes
Classic Australian lamingtons elevated with a rich espresso soak and coated with dark chocolate and toasted coconut. This australian-inspired desserts ready in about 30 minutes layers cooled strong brewed espresso, melted unsalted butter, powdered sugar 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 280 calories and feeds 12, 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.
Ingredients
- 1 whole (about 8-inch square), cooled sponge cake
- 1/2 cup, cooled strong brewed espresso
- 4 tbsp, melted unsalted butter
- 2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 cup whole milk
- 2 cups, toasted desiccated coconut
- 1 tsp vanilla extract
Instructions
- Step 1: Cut the cooled 8-inch sponge cake into 2-inch cubes and set aside.
- Step 2: In a shallow bowl, combine 1/2 cup cooled strong brewed espresso with 4 tbsp melted unsalted butter. Gently dip each cake cube into this mixture, allowing it to soak for about 10 seconds, then place on a wire rack.
- Step 3: In a medium bowl, sift together 2 cups powdered sugar, 1/3 cup unsweetened cocoa powder, and 1 tsp vanilla extract. Gradually whisk in 1/4 cup whole milk until smooth and glossy.
- Step 4: Using a fork, dip each espresso-soaked cake cube into the chocolate mixture to coat fully. Immediately roll the coated cube in 2 cups toasted desiccated coconut to cover evenly.
- Step 5: Place the finished lamington cubes on a sheet of parchment paper to set for at least 30 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Espresso-Infused Lamington Cake Cubes take to make?
Total time is about 30 minutes (30 min prep + 0 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 Espresso-Infused Lamington Cake Cubes?
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 Espresso-Infused Lamington Cake Cubes?
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 Espresso-Infused Lamington Cake Cubes for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Espresso-Infused Lamington Cake Cubes?
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.
