Lamington-Style Coconut-Pineapple Cake Bites

By · Reviewed by AislePrompt Editorial · ·

Mini sponge cake bites soaked in a rich chocolate sauce, rolled in desiccated coconut and served with pineapple chunks for a tropical Australian dessert twist. This australian-inspired desserts ready in about 45 minutes layers (113g) butter, softened, (150g) granulated sugar, vanilla extract 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 250 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 Cook: 30 min Serves 8 Australian cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a mixing bowl, cream 1/2 cup softened butter with 3/4 cup granulated sugar and 1 tsp vanilla extract until light and fluffy, about 3 minutes.
  2. Step 2: Beat in 2 large eggs one at a time until fully incorporated. In a separate bowl, sift together 1 cup all-purpose flour and 1 tsp baking powder.
  3. Step 3: Alternately add the flour mixture and 1/4 cup milk to the butter mixture, beginning and ending with flour, mixing until smooth.
  4. Step 4: Pour batter into a greased 8-inch square baking pan and bake for 25-30 minutes until a toothpick inserted comes out clean. Let cool completely.
  5. Step 5: Cut the cooled sponge cake into 1-inch cubes. In a small saucepan, heat 1 cup semi-sweet chocolate chips with 1/4 cup heavy cream over low heat until melted and smooth.
  6. Step 6: Dip each cake cube into the chocolate sauce, allowing excess to drip off, then roll immediately in 1 1/2 cups desiccated coconut. Place on a wire rack to set.
  7. Step 7: Serve the coconut-coated cake bites with 1 cup fresh pineapple chunks on the side and dust lightly with powdered sugar if desired.

Equipment for this recipe

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Frequently asked questions

How long does Lamington-Style Coconut-Pineapple Cake Bites 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-Style Coconut-Pineapple 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-Style Coconut-Pineapple 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-Style Coconut-Pineapple Cake Bites 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-Style Coconut-Pineapple 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.

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