Lamingtons with Chocolate Ganache and Coconut

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft sponge cake squares dipped in rich chocolate ganache and rolled in shredded coconut, a beloved Australian dessert treat. This australian-inspired desserts ready in about 50 minutes pairs (113 g), softened butter, (150 g) granulated sugar, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 16, 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 16 Australian cuisine 180 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 and 3/4 cup granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
  2. Step 2: Beat in 2 large eggs one at a time, then add 1 tsp vanilla extract and mix until combined.
  3. Step 3: Sift 1 cup all-purpose flour and 1 tsp baking powder together, then fold into the batter alternating with 1/4 cup whole milk until smooth.
  4. Step 4: Pour the batter into a greased 8x8 inch baking pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  5. Step 5: Let the cake cool completely, then cut into 16 equal squares.
  6. Step 6: To make the ganache, melt 4 oz chopped bittersweet chocolate and 2 tbsp unsalted butter in a heatproof bowl over simmering water, stirring until smooth.
  7. Step 7: Stir in 1 1/4 cups powdered sugar until the ganache thickens slightly but is still pourable.
  8. Step 8: Dip each cake square into the chocolate ganache, using two forks to coat evenly, then immediately roll the chocolate-coated cake in 1 1/2 cups shredded coconut.
  9. Step 9: Place finished lamingtons on a wire rack to set. Chill for 30 minutes before serving to allow ganache to firm up.

Frequently asked questions

How long does Lamingtons with Chocolate Ganache 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 Lamingtons with Chocolate Ganache 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 (113 g), softened butter from drying out.

Can I substitute ingredients in Lamingtons with Chocolate Ganache 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 Lamingtons with Chocolate Ganache and Coconut 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 Lamingtons with Chocolate Ganache 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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