Lamington-Style Coconut and Chocolate Cake Squares

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Moist sponge cake squares dipped in chocolate and rolled in desiccated coconut, inspired by the beloved Australian lamington dessert. This Australian-inspired recipe, ready in about 55 minutes, layers all-purpose flour, granulated sugar, baking 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 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: 35 min Serves 16 Australian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour an 8x8-inch square baking pan.
  2. Step 2: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
  3. Step 3: In a separate large bowl, beat 1/2 cup softened unsalted butter with 2 large eggs until creamy and pale, about 3 minutes. Add 1 tsp vanilla extract.
  4. Step 4: Alternate adding the dry flour mixture and 1/2 cup whole milk to the butter-egg mixture, beginning and ending with the dry ingredients. Mix until smooth.
  5. Step 5: Pour batter into the prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
  6. Step 6: To make the chocolate icing, whisk together 3 cups powdered sugar, 1/2 cup unsweetened cocoa powder, and 1/2 cup boiling water until smooth. Stir in 1/4 cup unsalted butter until melted and glossy.
  7. Step 7: Cut the cooled cake into 2-inch squares. Dip each square into the chocolate icing, letting excess drip off, then roll immediately in 2 cups desiccated coconut.
  8. Step 8: Place coated squares on a wire rack to set. Serve once the chocolate has firmed slightly.

Frequently asked questions

How long does Lamington-Style Coconut and Chocolate Cake Squares take to make?

Total time is about 55 minutes (20 min prep + 35 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-Style Coconut and Chocolate Cake 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-Style Coconut and Chocolate Cake 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-Style Coconut and Chocolate Cake 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-Style Coconut and Chocolate Cake 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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