Lamington Sponge Cake with Chocolate and Coconut

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light and airy sponge cake squares dipped in rich chocolate icing and rolled in shredded coconut, a classic Australian dessert. This australian-inspired desserts ready in about 50 minutes pairs all-purpose flour, baking powder, (1 stick), softened unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 30 min Serves 8 Australian cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a bowl, whisk 1 cup all-purpose flour and 1 tsp baking powder together.
  2. 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 fluffy, about 3 minutes.
  3. Step 3: Add 2 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
  4. Step 4: Alternately add the flour mixture and 1/4 cup whole milk to the butter mixture, beginning and ending with flour. Mix until just combined.
  5. Step 5: Pour batter into a greased 8x8-inch pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool completely.
  6. Step 6: Cut the cooled cake into 16 squares.
  7. Step 7: For the chocolate icing, melt 1 cup semi-sweet chocolate chips with 2 tbsp unsalted butter in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  8. Step 8: Place 1 1/2 cups shredded coconut in a shallow dish.
  9. Step 9: Dip each cake square into the chocolate glaze, allowing excess to drip off, then roll in shredded coconut to coat all sides.
  10. Step 10: Place the coated lamingtons on a wire rack and let set for 30 minutes before serving.

Frequently asked questions

How long does Lamington Sponge Cake with Chocolate and Coconut take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lamington Sponge Cake with Chocolate and Coconut?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Lamington Sponge Cake with Chocolate and Coconut?

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 Sponge Cake with Chocolate and Coconut for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Sponge Cake with Chocolate and Coconut?

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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