Steamed Lamington Sponge Cake with Chocolate Coconut Coating

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light steamed sponge cake cut into cubes and dipped in rich chocolate sauce then rolled in desiccated coconut, recreating the iconic Australian lamington dessert. This australian-inspired desserts ready in about 65 minutes pairs all-purpose flour, baking powder, (room temperature) unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 12, 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: 45 min Serves 12 Australian cuisine 220 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Prepare a 9x9 inch square cake pan by greasing and lining with parchment paper. In a medium bowl, sift together 1 cup all-purpose flour and 1 tsp baking powder.
  2. Step 2: In a large bowl, cream 1/2 cup unsalted butter and 3/4 cup granulated sugar with an electric mixer until pale and fluffy, about 3 minutes.
  3. Step 3: Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
  4. Step 4: Alternately fold in the flour mixture and 1/4 cup whole milk in three additions, beginning and ending with flour, mixing gently until just combined.
  5. Step 5: Pour batter into prepared pan and cover loosely with foil. Set up a steamer over boiling water and steam the cake for 35-40 minutes until a skewer inserted comes out clean. Remove and cool completely.
  6. Step 6: For the chocolate coating, sift 2 cups powdered sugar and 1/3 cup unsweetened cocoa powder into a bowl. Stir in 1/2 cup boiling water gradually until smooth and pourable.
  7. Step 7: Cut cooled sponge into 1.5-inch cubes. Dip each cube into the chocolate sauce, then roll in 2 cups desiccated coconut to coat fully. Place on a wire rack to set before serving.

Frequently asked questions

How long does Steamed Lamington Sponge Cake with Chocolate Coconut Coating take to make?

Total time is about 65 minutes (20 min prep + 45 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 Steamed Lamington Sponge Cake with Chocolate Coconut Coating?

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 Steamed Lamington Sponge Cake with Chocolate Coconut Coating?

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 Steamed Lamington Sponge Cake with Chocolate Coconut Coating for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). 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 Steamed Lamington Sponge Cake with Chocolate Coconut Coating?

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.

Related recipes