Oven-Baked Lamingtons with Chocolate Ganache and Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Classic Australian sponge cake cubes dipped in rich chocolate ganache and rolled in desiccated coconut, perfect for afternoon tea or dessert. This australian-inspired desserts ready in about 50 minutes layers all-purpose flour, baking powder, (113g), softened 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 180 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: 20 min Cook: 30 min Serves 16 Australian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). In a medium bowl, whisk together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder.
  2. Step 2: In a large bowl, beat 1/2 cup softened butter and 3/4 cup granulated sugar with an electric mixer until pale and fluffy, about 3 minutes. Add 2 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
  3. Step 3: Alternately add the flour mixture and 1/2 cup milk to the butter mixture, starting and ending with flour, mixing gently until just combined.
  4. Step 4: Pour 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. Cool completely.
  5. Step 5: Cut the sponge cake into 1 1/2-inch cubes. In a bowl, sift together 1 3/4 cups powdered sugar and 1/3 cup cocoa powder. Stir in 4 tbsp melted unsalted butter and 1/3 cup hot water until smooth to make the chocolate ganache.
  6. Step 6: Dip each cake cube into the chocolate ganache, letting excess drip off, then roll immediately in 2 cups desiccated coconut to coat completely. Place on a wire rack to set for 30 minutes before serving.

Frequently asked questions

How long does Oven-Baked Lamingtons with Chocolate Ganache and Coconut take to make?

Total time is about 50 minutes (20 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 Oven-Baked Lamingtons with Chocolate Ganache and Coconut?

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 Oven-Baked 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 Oven-Baked 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 Oven-Baked 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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