Lamington-Inspired Coconut Chocolate Cake Bites
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 desserts 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lamington-Inspired Coconut Chocolate Cake Bites 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 Chocolate Cake Bites?
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 Chocolate Cake Bites?
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 Chocolate Cake Bites 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 Chocolate Cake Bites?
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.
