Lamington-Style Sponge Cake Squares with Chocolate and Coconut

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light sponge cake squares dipped in a rich chocolate glaze and rolled in shredded coconut, a classic Australian dessert treat. This australian-inspired desserts ready in about 50 minutes pairs (113g), softened unsalted butter, (150g) granulated sugar, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 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 unsalted butter and 3/4 cup granulated sugar together until light and fluffy, about 3 minutes.
  2. Step 2: Beat in 2 large eggs one at a time along with 1 tsp vanilla extract until smooth. In a separate bowl, sift together 1 cup all-purpose flour and 1 tsp baking powder.
  3. Step 3: Gradually add the flour mixture and 1/4 cup milk to the butter mixture, folding gently until just combined.
  4. Step 4: Pour the batter into a greased 8-inch square baking pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
  5. Step 5: For the chocolate glaze, sift 3/4 cup unsweetened cocoa powder and 2 cups powdered sugar into a bowl. Add 1/2 cup boiling water and stir until smooth and glossy.
  6. Step 6: Cut the cooled sponge cake into 16 squares. Dip each square into the chocolate glaze, then immediately roll in 2 cups shredded coconut to coat fully. Place on a wire rack to set before serving.

Frequently asked questions

How long does Lamington-Style Sponge Cake Squares 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-Style Sponge Cake Squares 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 (150g) granulated sugar from drying out.

Can I substitute ingredients in Lamington-Style Sponge Cake Squares 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-Style Sponge Cake Squares 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-Style Sponge Cake Squares 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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