Lamington-Style Coconut-Pineapple Cake Bites

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 drafted and published.

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 recipe, ready in about 45 minutes, layers butter, softened, 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

1/2 cup (113g) butter, softened
3/4 cup (150g) granulated sugar
1 tsp vanilla extract
2 large eggs
1 cup (120g) all-purpose flour
1 tsp baking powder
1/4 cup (60ml) milk
1 cup (170g) semi-sweet chocolate chips
1/4 cup (60ml) heavy cream
1 1/2 cups (120g) desiccated coconut
1 cup fresh pineapple chunks
for dusting powdered sugar (optional)

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Instructions

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.
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.
Step 3: Alternately add the flour mixture and 1/4 cup milk to the butter mixture, beginning and ending with flour, mixing until smooth.
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.
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.
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.
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.