Honey-Cinnamon Lamingtons with Coconut Coating
Soft sponge cake squares soaked in honey-sweetened chocolate icing and rolled in shredded coconut for a traditional Australian dessert. This australian-inspired desserts ready in about 50 minutes pairs all-purpose flour, baking powder, (113g), softened unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 all-purpose flour
- 1 tsp baking powder
- 1/2 cup (113g), softened unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk
- 1/4 cup powdered cocoa
- 1/4 cup honey
- 1 1/2 cups powdered sugar
- 2 cups unsweetened shredded coconut
- 1/2 tsp ground cinnamon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and line an 8-inch square baking pan. In a medium bowl, sift together 1 cup all-purpose flour and 1 tsp baking powder.
- Step 2: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy using an electric mixer.
- Step 3: Beat in 2 large eggs one at a time, then add 1 tsp vanilla extract.
- Step 4: Alternately add the flour mixture and 1/4 cup milk to the butter mixture, beginning and ending with flour, mixing gently to combine.
- Step 5: Pour batter into the 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 6: For the icing, combine 1 1/2 cups powdered sugar, 1/4 cup powdered cocoa, 1/4 cup honey, and 1/4 cup hot water in a bowl. Stir until smooth.
- Step 7: Cut the cooled cake into 16 squares. Dip each square into the chocolate-honey icing, letting excess drip off, then roll in 2 cups shredded coconut mixed with 1/2 tsp ground cinnamon. Place on a rack to set before serving.
Frequently asked questions
How long does Honey-Cinnamon Lamingtons with Coconut Coating 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 Honey-Cinnamon Lamingtons with Coconut Coating?
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 all-purpose flour from drying out.
Can I substitute ingredients in Honey-Cinnamon Lamingtons with Coconut Coating?
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 Honey-Cinnamon Lamingtons with Coconut Coating 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 Honey-Cinnamon Lamingtons with Coconut Coating?
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.
