Lamington-Inspired Chocolate Coconut Cake Squares

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Soft vanilla cake squares dipped in rich chocolate ganache and rolled in shredded coconut, inspired by the classic Australian lamington. This australian-inspired desserts ready in about 55 minutes layers all-purpose flour, baking powder, softened unsalted butter 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 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.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 cup, softened unsalted butter
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 2 cups semisweet chocolate chips
• 1/2 cup heavy cream
• 2 cups, unsweetened shredded coconut

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease and line a 9x13-inch baking pan. In a bowl, sift together 2 cups all-purpose flour and 2 tsp baking powder.
2. Step 2: In a large mixing bowl, beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
3. Step 3: Add 4 large eggs one at a time, beating well after each addition. Mix in 2 tsp vanilla extract.
4. Step 4: Alternately add the flour mixture and 1/2 cup whole milk in three parts, beginning and ending with flour, mixing until just combined.
5. Step 5: Pour batter into the prepared pan and smooth the top. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool completely.
6. Step 6: For the ganache, heat 1/2 cup heavy cream in a saucepan over medium heat until just simmering. Remove from heat and pour over 2 cups semisweet chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth.
7. Step 7: Cut the cooled cake into 2-inch squares. Using forks, dip each square into the chocolate ganache, letting excess drip off, then roll immediately in 2 cups shredded coconut to coat.
8. Step 8: Place coated cake squares on a wire rack to set. Refrigerate for 30 minutes if needed before serving.