Lamington-Style Coconut Sponge Cake Squares

By · Reviewed by AislePrompt Editorial · ·

Soft vanilla sponge squares dipped in chocolate and rolled in shredded coconut, capturing the classic Australian lamington dessert. This australian-inspired desserts ready in about 45 minutes layers all-purpose flour, baking powder, (1 stick), softened unsalted butter 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 150 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: 15 min Cook: 30 min Serves 16 Australian cuisine 150 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 350°F. In a medium bowl, whisk together 1 cup all-purpose flour and 1 teaspoon baking powder.
  2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  3. Step 3: Add 2 large eggs, one at a time, beating well after each addition, then mix in 1 teaspoon vanilla extract.
  4. Step 4: Alternately add the flour mixture and 1/4 cup whole milk to the wet ingredients in three additions, starting and ending with flour, mixing just until combined.
  5. Step 5: Pour the batter into a greased 8x8-inch square baking pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  6. Step 6: Allow the cake to cool completely, then cut into 16 even squares.
  7. Step 7: In a microwave-safe bowl, melt 1 1/2 cups semi-sweet chocolate chips with 2 tablespoons light corn syrup in 30-second intervals, stirring until smooth.
  8. Step 8: Using a fork, dip each cake square into the chocolate, letting excess drip off, then immediately roll in 2 cups unsweetened shredded coconut until fully coated.
  9. Step 9: Place coated squares on a wire rack to set for 1 hour before serving.

Equipment for this recipe

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Frequently asked questions

How long does Lamington-Style Coconut Sponge Cake Squares 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 Sponge 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 Sponge 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 Sponge 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 Sponge 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.