Traditional Lamington Cake Cubes with Chocolate and Coconut

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft sponge cake cubes dipped in rich chocolate and rolled in shredded coconut, a beloved Australian dessert treat. This Australian-inspired recipe, ready in about 50 minutes, layers butter, softened, granulated sugar, eggs 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

1/2 cup (113g) butter, softened
3/4 cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup (125g) all-purpose flour
1 tsp baking powder
1/4 cup (60ml) milk
2 cups (250g) powdered sugar
1/3 cup (35g) unsweetened cocoa powder
1/2 cup (120ml) boiling water
2 tbsp unsalted butter (for icing)
2 cups desiccated coconut

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Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and line an 8-inch square cake pan with parchment paper.
Step 2: In a large bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar until pale and fluffy, about 3 minutes.
Step 3: Add 2 large eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
Step 4: Sift together 1 cup all-purpose flour and 1 tsp baking powder. Gradually fold this into the butter mixture alternately with 1/4 cup milk until combined.
Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Step 6: Let the cake cool completely in the pan, then cut into 1.5-inch cubes.
Step 7: For the chocolate icing, sift 2 cups powdered sugar and 1/3 cup cocoa powder into a bowl. Add 2 tbsp unsalted butter and gradually stir in 1/2 cup boiling water until smooth and pourable.
Step 8: Dip each cake cube into the chocolate icing, then immediately roll in 2 cups desiccated coconut. Place on a wire rack to set.
Step 9: Chill the lamingtons for at least 30 minutes before serving to firm up the icing.