Coated cake squares from Australia are a nostalgic, chocolate-dipped treat you just can’t stop at one bite—and there’s nothing quite like the aroma of coconut and rich cocoa when making them at home! Known in Australia as Lamingtons, these irresistible squares feature a pillowy, tender sponge, a decadent chocolate coating, and a generous coconut layer that adds the perfect crunch. This recipe nails the authentic texture with a few pro tricks that keep things mess-free—plus, it’s wallet-friendly, bakes up in about an hour, and is absolutely achievable for bakers of all levels. Ready to bring a taste of Aussie baking magic to your kitchen?
🍽️ Recipe At A Glance
- Prep Time: 45 minutes (plus freezing/cooling)
- Cook Time: 30-35 minutes
- Difficulty: Medium
- Servings: 24 coated cake squares
- Why This Recipe Works
- Ingredients You’ll Need
- Step-by-Step Cooking Instructions
- Recipe Variations & Dietary Modifications
- Serving Suggestions & Pairings
- Storage & Meal Prep Tips
- Nutritional Information
- Conclusion
- FAQ
Why Coated cake squares Recipe Works
These coated cake squares from Australia deliver everything you crave—light, buttery sponge cake; a glossy, not-too-sweet chocolate coating; and a snowstorm of coconut that keeps every bite perfectly moist. The secret? Freezing the cake before dipping, so every square stays intact (no more crumbly disasters). Plus, alternating dry and wet ingredients keeps that crumb feather-soft just like a true Aussie bakery. You’ll savor a dessert that’s just as festive on Australia Day as at your next potluck or afternoon tea.
Ingredients of Coated cake squares You’ll Need
- For the Cake:
- 1 1/4 cups (160g) sifted all-purpose flour
- 1 1/2 cups (180g) sifted cake flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cups (300g) caster sugar
- 2/3 cup (160ml) neutral vegetable oil
- 1/3 cup (75g) vegetable shortening, room temperature
- 3 tablespoons vanilla extract
- 3 large eggs
- 1 1/2 cups (360ml) buttermilk
- For the Chocolate Coating:
- 1 cup (100g) unsweetened cocoa powder
- 1 1/2 cups (360ml) water
- 1 teaspoon vanilla extract
- 1 1/4 cups (250g) white sugar
- For Assembly:
- About 4 cups (280g) desiccated coconut, unsweetened
Step-by-Step Cooking Instructions of Coated cake squares
- Prepare your pan: Grease and line a 9×13-inch (23x33cm) rectangular baking pan with parchment paper, leaving overhang for easy lifting. Preheat your oven to 325°F (163°C).
- Mix dry ingredients: Sift together all-purpose flour, cake flour, baking soda, baking powder, salt, and sugar in a large bowl. This step ensures your cake stays airy and lump-free.
- Cream fats and flavor: In a separate bowl, use an electric mixer to beat the oil, shortening, and vanilla extract until fluffy and light—about 2 minutes on high.
- Add eggs: Beat in the eggs one at a time, mixing well after each addition until thick and pale.
- Alternate additions: Gently fold in dry ingredients in three additions, alternating with buttermilk in two additions (start and finish with dry ingredients). Use a spatula and mix just until no streaks remain—don’t overmix.
- Bake: Pour the batter into your prepared pan, smoothing the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean, and the cake springs back when lightly pressed.
- Cool and freeze: Cool cake completely in the pan. Then wrap the entire pan tightly in plastic wrap and freeze until firm, at least 2–3 hours (or up to overnight). This prevents crumbling when you cut.
- Cut into squares: Lift the cake from the pan using the parchment overhang. Using a sharp serrated bread knife, trim the edges (enjoy these as your baker’s treat!) then cut the cake into 24 neat squares. Return to freezer to firm up for at least 45 minutes.
Coated Cake Squares From Australia: Delicious 1-Hour Recipe Perfect for Afternoon Tea 5 Make the chocolate coating: Whisk cocoa powder and sugar together in a saucepan. Add water and vanilla. Set over medium heat, stirring continuously. Bring to a gentle boil and cook for 5–6 minutes until slightly thickened. Let cool to room temperature (it should be pourable, not runny or thick).
- Set up dipping station: Place desiccated coconut in a wide, shallow dish. Arrange a wire rack over a baking tray for drying.
- Coat the cake squares: Working with a few squares at a time, dip each frozen cake square quickly into the chocolate syrup using two forks (to minimize finger mess and help drain off excess coating). Immediately roll the square in coconut, gently pressing so it adheres all over. Place finished squares on the rack to dry.
- 👨🍳 Chef’s Hack: If your chocolate syrup starts to thicken, simply give it a quick whisk or warm it slightly to restore a silky, dippable consistency. And if the coconut gets soggy, replace it with fresh for perfect coverage every time!
Dry and serve: Allow coated squares to dry at room temperature for 30–60 minutes until the coating sets. Now, it’s time to eat (or store for later—see tips below)!
Recipe Variations & Dietary Modifications
- Keto/Low-Carb Version: Swap both flours for a finely milled almond flour blend (with 1 teaspoon xanthan gum for structure), use a low-carb sweetener in place of sugar, and try unsweetened shredded coconut. Baking time may be a few minutes shorter due to nut flour.
- Vegan/Vegetarian Version: Replace eggs with 9 tablespoons aquafaba or a reliable egg replacer. Use plant-based milk (almond, oat) with 1 tablespoon lemon juice for homemade buttermilk. Substitute vegetable shortening with vegan margarine, and ensure your cocoa is dairy-free. For a proven vegan base, see this eggless Lamington method.
- Gluten-Free Version: Swap all flours 1:1 with a gluten-free baking blend containing xanthan gum. Add 2 tablespoons cornstarch for extra fluffiness, as used in the Eat Little Bird recipe. No extra bake time needed.
- Flavor Twists: For a jam-filled version, split each square and spread with seedless raspberry or strawberry jam before dipping. Or swap vanilla for coconut or almond extract to amp up the flavor.
Most variations freeze and coat just as well as the classic—just remember to keep your cake ultra-cold before dipping.
Serving Suggestions & Pairings
These squares look gorgeous piled high on a platter or tiered cake stand, dusted with a bit of extra coconut for snowy drama. Try garnishing with small edible flowers for a lovely spring tea vibe or stacking them as a whimsical birthday “cake.”
For sides, serve with a fresh fruit salad, sliced strawberries, or a scoop of vanilla ice cream—divine with dessert wines, hot chocolate, or a bold flat white. For an extra festive spread, include Aussie favorites or a tray of gingerbread cookies or decadent chocolate cakes as pairing options.
Storage & Meal Prep Tips
Once the coating is set, layer the coated cake squares in an airtight container between sheets of parchment. Store at room temperature for up to 3 days (coconut keeps them moist). If your kitchen is warm, refrigerate for up to 5 days, though the texture may soften slightly.
For advance prep, freeze the uncoated cake whole—or cut into squares and freeze between parchment layers for up to 3 months. Dip and coat straight from frozen for best results. You can also freeze finished coated squares in a single layer, then bag them—just thaw at room temp for 1 hour before serving. If you love batch baking, try this with mini cupcakes for bite-size fun!
Nutritional Information
Nutrition Facts (per serving):
Calories: 265 kcal | Protein: 4g | Carbs: 37g | Fat: 14g | Fiber: 2.5g
These are estimates based on classic ingredients (no modifications). For lighter alternatives, reduce sugar by 20% and use low-fat buttermilk—you’ll shave off about 50 calories per square (see full nutritional breakdown here).
Conclusion of Coated cake squares
There’s a reason why these coated cake squares from Australia have become a global classic—they’re simple, nostalgic, utterly scrumptious, and always impress at parties or tea time. With foolproof freeze-then-dip instructions and plenty of ways to customize, you’re set for sweet success every time. Try them soon, snap a photo, and tag it #easychocolatecake—let’s see those coconut-coated creations!
Hungry for more? Explore our Christmas cake recipes or the viral chaos cake for your next celebration!
FAQ of Coated cake squares
Can I use shredded coconut instead of desiccated coconut?
Yes, but desiccated coconut gives a finer, more authentic texture and adheres better. Lightly pulse regular sweetened coconut in a food processor for a closer match.
What’s the best way to cut clean squares without crumbling?
Always freeze your cake first, then use a sharp serrated bread knife, wiping clean between cuts. If the cake softens, return it briefly to the freezer.
Can I make these gluten-free or dairy-free?
Absolutely! Swap in a 1:1 gluten-free flour blend with xanthan gum and use any plant-based milk and butter substitutes. Almond flour and coconut yogurt also work well for dairy-free and vegan versions.
Do I need to refrigerate coated cake squares?
Nope! They’re best at room temp for up to 3 days. If your kitchen is very warm or humid, store in the fridge and bring to room temp before serving.
Can I freeze coated cake squares?
Yes! Freeze uncoated or coated squares in a single layer until solid, then store in a freezer bag for up to a month. Thaw at room temperature, uncovered, for the best texture.
Can I double this recipe for a party?
Definitely. Use two pans or bake in batches. Just ensure the cake isn’t too thick and allow extra freezing and drying time.