Lamington-Inspired Chocolate Coconut Cake Bars

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Moist chocolate cake bars dipped in chocolate ganache and rolled in shredded coconut, capturing the classic Australian lamington flavor in a convenient bar form. This australian-inspired desserts ready in about 55 minutes layers all-purpose flour, cocoa powder, unsweetened, baking powder 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 220 calories and feeds 16, 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: 20 min Cook: 35 min Serves 16 Australian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
  2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract.
  3. Step 3: Alternately add the dry ingredients and 3/4 cup buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
  4. Step 4: Pour batter into a greased 9x9-inch baking pan and bake for 30-35 minutes until a toothpick inserted comes out clean. Let cool completely.
  5. Step 5: For the ganache, heat 1/2 cup heavy cream in a small saucepan over medium heat until it just simmers. Pour over 1 cup semi-sweet chocolate chips in a bowl and let sit 2 minutes, then stir until smooth.
  6. Step 6: Cut cooled cake into bars approximately 2x2 inches. Dip each bar into the chocolate ganache, letting excess drip off, then immediately roll in 1 1/2 cups shredded unsweetened coconut to coat. Place on a wire rack to set before serving.

Equipment for this recipe

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Frequently asked questions

How long does Lamington-Inspired Chocolate Coconut Cake Bars take to make?

Total time is about 55 minutes (20 min prep + 35 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 Lamington-Inspired Chocolate Coconut Cake Bars?

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 Lamington-Inspired Chocolate Coconut Cake Bars?

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 Lamington-Inspired Chocolate Coconut Cake Bars 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 Lamington-Inspired Chocolate Coconut Cake Bars?

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.

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