Lamington-Inspired No-Bake Chocolate Coconut Squares

By AislePrompt Editorial · ·

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 developed and reviewed.

A no-bake treat capturing the beloved Australian lamington flavors with layers of chocolate, sponge cake crumbs, and coconut for an indulgent, easy dessert. This Australian-inspired recipe, ready in about 15 minutes, layers plain sponge cake, sweetened condensed milk, 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 220 calories and feeds 8, 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 Serves 8 Australian cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, combine 200 grams crumbled plain sponge cake with 1/2 cup (120 ml) sweetened condensed milk, 3 tablespoons unsweetened cocoa powder, 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Mix well until a sticky chocolate cake batter forms.
  2. Step 2: In a separate shallow dish, mix 1 cup desiccated coconut with 2 tablespoons powdered sugar to sweeten and coat the squares later.
  3. Step 3: Line an 8x8 inch square baking dish with parchment paper. Press the chocolate cake mixture evenly into the dish, smoothing the top with a spatula.
  4. Step 4: Chill in the refrigerator for at least 2 hours until firm.
  5. Step 5: Remove the chilled cake from the dish and cut into 16 squares. Roll each square in the coconut mixture until fully coated.
  6. Step 6: Serve chilled or at room temperature as a nostalgic Australian dessert.

Related recipes