Chocolate Lamington Coconut Squares

What happens when a soft vanilla cake meets warm chocolate syrup and a mountain of coconut? You have delicious Chocolate Lamington Coconut Squares

Soft vanilla cake squares dipped in a rich cocoa syrup and rolled in coconut. These easy homemade Chocolate Lamington Coconut Squares is simple to bake, easy to customize and perfect for sharing.

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Additional Information

• How much coconut should I use? Start with about 3 cups desiccated coconut. You may need a little more depending on how heavily you coat the squares.
• Do I use plain flour or self-raising flour? Use plain flour, because the recipe already contains 4 tsp baking powder.
• Does the cake need to be completely cool? Yes. Cool it completely before cutting and dipping. A warm cake is much more fragile.
• How thick should the syrup be? It should be slightly thickened and sticky, but still pourable. If it becomes too thick, the cake will be difficult to coat evenly.
• Why is the syrup warm instead of hot? Warm syrup coats the cake nicely without making the cake overly soft or encouraging the squares to fall apart.
• Can I make the squares smaller? Absolutely. Smaller squares are great for parties or serving with coffee. Just keep an eye on them when dipping because smaller pieces can soften more quickly.
• Can this be frozen? Yes. For the best texture, freeze the uncoated cake once completely cooled and cut into squares. Wrap it well, place it in an airtight container or freezer bag, and freeze for up to 2 months. Thaw the cake completely before dipping it in the syrup and coconut.
• How long can it be stored and how? Store the finished squares in an airtight container at room temperature for about 2 days, or refrigerate them for up to 5 days. If refrigerated, let them sit at room temperature for a little while before serving so the cake softens again.

Ingredient substitutions

• Butter: Margarine can be used, although butter gives the cake a better flavour.
• Castor sugar: Regular granulated sugar can be used. The texture may be slightly different.
• Plain flour: Don’t swap this for self-raising flour unless you also adjust the baking powder.
• Vanilla essence: Vanilla extract can be used in the same amount.
• Milk: Full-fat milk works best, but 2% milk can also be used.
• Desiccated coconut: Fine or medium desiccated coconut both work. Fine coconut gives a more even coating.
• Cocoa powder: Use unsweetened cocoa powder rather than hot chocolate powder.

Why You’ll Love and Enjoy These Chocolate Lamington Coconut Squares

• Soft cake: The butter, eggs and milk give these squares a tender vanilla crumb.
• Chocolate coating: The cocoa syrup gives every bite a rich chocolate finish without needing a separate frosting.
• Easy to make: The cake batter is a one bowl job, which is exactly what I want when I’m baking at home.

Print

Lamingtons start with a simple vanilla cake and end with chocolate syrup and coconut. The best part is how little decorating they need.

The Chocolate Coconut Squares You’ll Want to Make Twice turn a soft vanilla cake into tender squares coated with sticky cocoa syrup and coconut. The method is straightforward, the ingredients are familiar, and the finished squares have enough chocolate and coconut flavour to make them an easy choice for afternoon tea, gatherings or a homemade treat.

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