All the flavors of the lamingtons in an easy one-bowl chocolate coconut cake. This cake takes less than 5 minutes of prep time, no mixer needed!
My mom was an amazing home cook and bakers. With three kids she still found the time to make dinner from scratch every night and always have a sweet treat to hand out after dinner. It would not be fair of me to say which cake or cookie I enjoyed best but I always had a thing or two for chocolate and coconut together.
If I close my eyes I can see her in the kitchen, dipping cubes of cake in a chocolate syrup to make one of our treats, lamingtons. With care, she’d roll them through grated coconut and let them sit for a few minutes, so the syrup get all soaked in before calling our names.
Sometimes, she’d roll them in finely chopped walnuts, but my favorite have always been the coconut ones. 
Oh! the memories. You know, it’s true what they say “you never know what you have until you lose it” but I totally disagree with “and once you lose it, you can never get it back”. I may not have my mom to cook for me every single day but in the meantime I learned how to make amazing cakes and turn the laborious lamingtons into an easy chocolate coconut cake I didn’t have to slave over.
Another thing I missed? Our monthly chocolate party!!!
After December we took a little break and although I was hoping to get back earlier than April, all I can say now is ” it’s good to be back!”
And I have some talented bloggers who feel the same. Check them out their tempting chocolate and coconut treats!
Chocolate coconut cake – Roxana’s Home Baking
Chocolate Dipped Coconut Shortbread Cookies – Crunchy Creamy Sweet
Chocolate and Coconut Cream Pie Cupcakes – From Gate to Plate
Chocolate Coconut Ice Cream – Karen’s Kitchen Stories
Easy Bird’s Nest Cookies – From Brazil To You
Toasted Coconut Marshmallow Cups – It Bakes Me Happy
Chocolate Coconut Joy Pudding – Cindy’s Recipes and Writings
Double Chocolate Coconut Pudding Cookies – Life on Food
Mini Samoa Donuts – Urban bakes
Chocolate Cake and Coconut Milkshake – Diethood
Chocolate banana coconut bread – You made that?
New to the chocolate party? Would love for you to join us! here’s how it works!
Each month I, along with some wonderful and talented blogger friends, decide upon a secret ingredient to use in our chocolate sweets.
Our recipes will be shared on the first Monday of each month and you can add your own recipes until the end of the month when the party is over and a new one is opened. You can submit up to 3 recipes each month.
To make sure everyone is having fun, there are a few rules you’ll have to follow.
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to a monthly round-up or the Chocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes.
Now, back to my chocolate coconut cake.
The cake itself is a coconut cake. Shredded sweetened coconut is added to the cake batter to give plenty of coconut flavor to he cake. A few drops of coconut extract are added as well, but if you do not have coconut extract, pure vanilla extract will work as well.
Once the cake is baked, leave it to cool down for just few minutes before soaking it in chocolate syrup. Let the goodness of the syrup be soaked by the cake before cutting the dessert into square pieces.
The cake is one of the softest cakes i’ve made in a while. The chocolate syrup is oozing through a gazillion of places.
This cake is by far the fastest and better version of the lamingtons. No need to dip each piece of cake in chocolate syrup and roll in coconut. Now you have a coconut flavored cake soaked in chocolate syrup.
Yields 18 pieces
All the flavors of the lamingtons in an easy one-bowl chocolate coconut cake. This cake takes less than 5 minutes of prep time, no mixer needed!
5 minPrep Time
30 minCook Time
3 hrTotal Time
Save RecipeIngredients
- 1/2 cup (113 grams) butter, melted
- 2 eggs
- 1 cup milk
- 1/2 teaspoon coconut or vanilla extract
- 1 1/2 cups (180 grams) self rising flour
- 1/2 cup sweetened shredded coconut
- 1 cup (200 grams) granulated sugar
- 1 X 5 oz can evaporated milk
- 1 cup HERSHEY'S chocolate syrup
Instructions
- Heat the oven to 350F. Line a 9X9" baking pan with parchment paper.
- In a mixing bowl add the melted butter, milk, eggs and coconut extract. With a hand whisk or a spatula, stir to combine. Gently fold in the sugar, coconut and flour.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove the cake from the oven and with a wooden skewer poke holes all over the cake.
- In a measuring cup mix the evaporated milk and chocolate syrup. Pour over the warm cake.
- Let the cake cool at room temperature allowing all the syrup to get soaked in.
- Cut into 15 or 8 pieces. Enjoy!
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