Sponge Cake Cubes with Chocolate and Coconut

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Traditional Australian lamingtons featuring airy sponge cake cubes dipped in rich chocolate icing and rolled in desiccated coconut for a sweet treat. This australian-inspired desserts ready in about 50 minutes pairs all-purpose flour, baking powder, (113 g), softened unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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 190 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a bowl, whisk together 1 cup all-purpose flour and 1 tsp baking powder.
  2. Step 2: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until 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 1/4 cup whole milk to the butter mixture in three parts, starting and ending with flour. Mix until just combined.
  4. Step 4: Pour batter into a greased 8-inch square baking pan and smooth the top. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Let cool completely.
  5. Step 5: Cut the cooled cake into 1.5-inch cubes and place on a wire rack over parchment paper.
  6. Step 6: For the chocolate icing, combine 2 cups powdered sugar, 1/3 cup unsweetened cocoa powder, 4 tbsp melted unsalted butter, and 1/2 cup boiling water in a bowl. Whisk until smooth and slightly thickened.
  7. Step 7: Dip each cake cube into the chocolate icing, coating all sides, then immediately roll in 2 cups desiccated coconut. Place on a rack to set for at least 1 hour before serving.

Frequently asked questions

How long does Sponge Cake Cubes 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 Sponge Cake Cubes 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 all-purpose flour from drying out.

Can I substitute ingredients in Sponge Cake Cubes 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 Sponge Cake Cubes with Chocolate 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 Sponge Cake Cubes 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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