Espresso-Infused Lamington Trifle with Coconut Cream

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

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 developed and reviewed.

A layered Australian dessert featuring classic sponge cake cubes soaked in espresso, layered with coconut cream and fresh berries for a tropical twist on lamingtons. This Australian-inspired recipe, ready in about 20 minutes, layers sponge cake, cut into 1-inch cubes, strong espresso coffee, coconut cream 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 320 calories and feeds 6, 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 Serves 6 Australian cuisine 320 cal/serving

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Ingredients

4 cups sponge cake, cut into 1-inch cubes
1 cup strong espresso coffee
1 1/2 cups coconut cream
3 tbsp powdered sugar
1 tsp vanilla extract
1 cup fresh strawberries, sliced
1 cup fresh blueberries
1/2 cup desiccated coconut

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Instructions

Step 1: Brew 1 cup strong espresso coffee and allow to cool to room temperature.
Step 2: In a mixing bowl, whip 1 1/2 cups coconut cream with 3 tbsp powdered sugar and 1 tsp vanilla extract until thick and fluffy.
Step 3: In a trifle dish or large glass bowl, layer 1 cup sponge cake cubes. Spoon 1/3 cup cooled espresso over the cake cubes to soak.
Step 4: Spread 1/3 of the whipped coconut cream over the soaked cake, then scatter a mixture of sliced strawberries and blueberries (about 1/3 cup of each) on top.
Step 5: Repeat the layers two more times finishing with the coconut cream on top.
Step 6: Sprinkle 1/2 cup desiccated coconut evenly over the final layer.
Step 7: Refrigerate the trifle for at least 2 hours before serving to allow flavors to meld and the cake to absorb the espresso fully.