Lamington-Inspired Coconut Chocolate Cake Bites

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

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 drafted and published.

Mini chocolate sponge cake bites dipped in rich chocolate ganache and rolled in shredded coconut, inspired by the iconic Australian lamington dessert. This Australian-inspired recipe, ready in about 50 minutes, layers all-purpose flour, granulated sugar, unsweetened cocoa 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 150 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: 30 min Serves 16 Australian cuisine 150 cal/serving

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Ingredients

1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup, whole milk
1/3 cup vegetable oil
1 tsp vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 1/2 cups, unsweetened shredded coconut

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Instructions

Step 1: Preheat oven to 350°F and grease an 8x8 inch baking pan. In a large bowl, sift together 1 cup all-purpose flour, 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
Step 2: In a separate bowl, whisk 3/4 cup whole milk, 1/3 cup vegetable oil, 1 tsp vanilla extract, and 2 large eggs until combined. Pour wet ingredients into dry ingredients and stir gently until just combined.
Step 3: Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
Step 4: Cut the cooled cake into 1-inch squares. In a small saucepan over low heat, warm 1/2 cup heavy cream until just simmering, then remove from heat and stir in 1 cup semi-sweet chocolate chips until smooth to make ganache.
Step 5: Dip each cake square into the warm chocolate ganache, then immediately roll in 1 1/2 cups unsweetened shredded coconut to coat. Place on a wire rack to set for at least 30 minutes before serving.