Lamington Cake (Chocolate-Dipped Coconut Sponge Cubes)

Quick answer

Total time: 55 min
Level: Medium
Servings: 4 servings
Ingredients: 6

About this dish

Cubes of sponge cake are dipped in a chocolate coating and rolled in desiccated coconut to produce this iconic Australian treat.

The sponge is baked in advance and left to dry slightly so it holds its shape during the dipping process; if it feels too fragile, a brief spell in the freezer firms it up. The coating is made from melted dark chocolate, butter, milk, and powdered sugar, mixed until smooth and fluid enough to coat each cube in a single quick dip. Rolling the chocolate-covered cube in coconut immediately, before the coating sets, ensures the flakes adhere evenly and create the characteristic white-speckled exterior. Each piece delivers three textures in one bite: the crisp snap of the thin chocolate shell, the dry chew of coconut shreds, and the soft, airy crumb of the sponge underneath. The flavor moves from the bittersweet intensity of dark chocolate to the mild tropical sweetness of coconut, finishing with the neutral lightness of the cake. They pair naturally with black tea or a flat white.

Ingredients (4 servings)

Ingredient	Amount	Unit
sponge cake	1	ea
dark chocolate	140	g
unsalted butter	40	g
milk	120	ml
powdered sugar	80	g
desiccated coconut	160	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Cut 1 sponge cake into bite-size cubes.

Let the cut sides dry for about 30 minutes, and if the cake still feels too soft or fragile, freeze the cubes for 10 minutes before dipping.
2

Control

Put 140 g dark chocolate, 40 g unsalted butter, and 120 ml milk in a saucepan.

Warm over low heat, stirring constantly, until the chocolate melts into a glossy sauce without boiling or scorching.
3

Season

Turn off the heat and sift in 80g powdered sugar.

Whisk until no lumps remain and the coating falls in a smooth, thin ribbon.
4

Finish

Spread 160 g desiccated coconut on a wide plate.

Dip each cake cube into the chocolate coating one at a time, turning quickly so every side is coated before the sponge absorbs too much liquid.
5

Step

Let excess coating drip from the edges for a moment.

While the chocolate is still wet and sticky, roll the cube in coconut, pressing lightly so the flakes cling evenly without crushing the sponge.
6

Finish

Set the finished cubes apart from one another and let them firm for about 20 minutes.

Serve when the outside no longer sticks to your fingers, ideally with black tea or coffee.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sponge dried 30 minutes holds its edge in chocolate before Lamington Cake is rolled in desiccated coconut.
Finish cue: Warm over low heat, stirring constantly, until the chocolate melts into a glossy sauce without boiling or scorching.
Storage and reheating: Freeze cake cubes for 10 minutes if they are too soft.