Lamington-Inspired Coconut and Chocolate Sponge Cake
A light vanilla sponge cake dipped in chocolate and rolled in desiccated coconut, inspired by the iconic Australian lamington. This australian-inspired desserts ready in about 50 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 180 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
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup, softened unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup milk
- 2 cups powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup boiling water
- 2 cups desiccated coconut
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour 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, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer on medium speed until pale and fluffy. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
- Step 3: Alternately add the flour mixture and 1/4 cup milk to the butter mixture, beginning and ending with flour. Mix gently until just combined. Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted comes out clean. Cool completely on a wire rack.
- Step 4: For the chocolate icing, sift together 2 cups powdered sugar and 1/3 cup unsweetened cocoa powder in a bowl. Stir in 1/2 cup boiling water until smooth. Cut cooled cake into 2-inch squares.
- Step 5: Using two forks, dip each cake square into the chocolate icing to coat fully, then roll in 2 cups desiccated coconut. Place on a wire rack to set before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lamington-Inspired Coconut and Chocolate Sponge Cake take to make?
Total time is about 50 minutes (20 min prep + 30 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 Coconut and Chocolate Sponge Cake?
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 Coconut and Chocolate Sponge Cake?
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 Coconut and Chocolate Sponge Cake 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 Coconut and Chocolate Sponge Cake?
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.
