Espresso-Infused Lamingtons with Coconut Cream

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Classic Australian sponge cake cubes soaked in rich espresso syrup, coated in chocolate and rolled in toasted coconut, served with a dollop of whipped coconut cream. This Australian-inspired recipe, ready in about 50 minutes, layers butter, 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 300 calories and feeds 8, 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

• 1/2 cup (113 g), softened butter
• 3/4 cup (150 g) granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups (180 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 cup (120 ml) whole milk
• 1/2 cup (120 ml), strong brewed, cooled espresso
• 1 cup (120 g) powdered sugar
• 1/4 cup (25 g) unsweetened cocoa powder
• 1 1/2 cups (135 g), toasted unsweetened shredded coconut
• 1/2 cup chilled coconut cream
• 2 tbsp powdered sugar (for cream)

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Instructions

1. Step 1: Preheat oven to 350°F and grease a 9-inch square cake pan. In a large bowl, cream 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy, about 3 minutes.
2. Step 2: Beat in 3 large eggs, one at a time, then stir in 1 tsp vanilla extract.
3. Step 3: In a separate bowl, sift together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder. Gradually fold the flour mixture into the wet ingredients alternating with 1/2 cup whole milk, mixing gently until smooth.
4. Step 4: Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
5. Step 5: Cut the cooled sponge cake into 1 1/2-inch cubes.
6. Step 6: In a shallow bowl, combine 1/2 cup cooled espresso with 1 cup powdered sugar and 1/4 cup unsweetened cocoa powder, stirring until smooth to create the chocolate espresso syrup.
7. Step 7: Dip each cake cube into the syrup, turning to coat fully and allowing excess to drip off, then roll immediately in 1 1/2 cups toasted shredded coconut to coat.
8. Step 8: For the coconut cream, whip 1/2 cup chilled coconut cream with 2 tbsp powdered sugar until soft peaks form.
9. Step 9: Serve the lamingtons with a dollop of whipped coconut cream on the side for dipping or topping.