Espresso-Infused Lamingtons with Dark Chocolate Glaze

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 developed and reviewed.

Classic Australian sponge cakes soaked in espresso syrup and coated with a rich dark chocolate glaze, finished with desiccated coconut for a nostalgic treat. This Australian-inspired recipe, ready in about 60 minutes, layers all-purpose flour, baking powder, unsalted butter, softened 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 250 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.

Prep: 30 min Cook: 30 min Serves 12 Australian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and grease a 9x9-inch square baking pan. In a medium bowl, whisk 1 1/2 cups all-purpose flour with 1 1/2 tsp baking powder.
  2. 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.
  3. Step 3: Beat in 3 large eggs one at a time, then stir in 1 tsp vanilla extract.
  4. Step 4: Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with flour, mixing gently after each addition until just combined.
  5. Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool completely.
  6. Step 6: Once cooled, cut the sponge cake into 2-inch squares.
  7. Step 7: Mix 1/2 cup cooled strong brewed espresso with 1/2 cup powdered sugar and 1/4 cup unsweetened cocoa powder until smooth to make the soaking syrup.
  8. Step 8: Dip each cake square into the espresso syrup briefly, allowing excess to drip off.
  9. Step 9: Melt 4 oz chopped dark chocolate in a double boiler until smooth.
  10. Step 10: Dip each soaked cake square into the melted chocolate, coating all sides, then immediately roll in 1 cup desiccated coconut. Place on a wire rack to set.
  11. Step 11: Allow lamingtons to set for at least 30 minutes before serving to let the glaze firm and flavors meld.

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