Lamington-Inspired Coconut Chocolate Squares

By · Reviewed by AislePrompt Editorial · ·

Soft vanilla sponge squares dipped in rich chocolate and rolled in shredded coconut, recreating the iconic Australian lamington dessert. This australian-inspired desserts ready in about 45 minutes layers all-purpose flour, baking powder, (1 stick), 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.

Prep: 15 min Cook: 30 min Serves 16 Australian cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. Grease and line an 8x8-inch square baking pan. In a medium bowl, whisk 1 cup all-purpose flour and 1 tsp baking powder.
  2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter and 3/4 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating well after each. Stir in 1 tsp vanilla extract.
  3. Step 3: Alternately add the flour mixture and 1/3 cup whole milk to the butter mixture, beginning and ending with flour, mixing gently until just combined.
  4. Step 4: Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool completely in pan on a wire rack.
  5. Step 5: Cut the cake into 16 equal squares. In a heatproof bowl set over simmering water, melt 1 1/2 cups semi-sweet chocolate chips with 3 tbsp unsalted butter until smooth.
  6. Step 6: Place 1 1/2 cups powdered sugar and 2 cups shredded coconut in separate shallow bowls. Dip each cake square into the chocolate, then roll in shredded coconut, shaking off excess. Place on parchment-lined tray to set before serving.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 45 minutes (15 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 Squares?

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 Squares?

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 Squares 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 Squares?

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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