Honeyed Lamington Trifle with Coconut Cream and Raspberry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A layered dessert inspired by the classic Australian lamington cake, featuring honey-soaked sponge, coconut cream, and fresh raspberries assembled into a trifle. This australian-inspired desserts ready in about 20 minutes layers cut into 1-inch cubes sponge cake, honey, water 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 350 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 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small saucepan, combine 3 tbsp honey and 1/4 cup water. Heat gently over low heat, stirring until honey dissolves completely and syrup is warm but not boiling. Remove from heat.
  2. Step 2: Place 8 oz sponge cake cubes in a large mixing bowl and pour warm honey syrup over them. Toss gently to coat and let soak for 10 minutes.
  3. Step 3: In a chilled bowl, whip 1 cup coconut cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.
  4. Step 4: To assemble, layer half the honey-soaked sponge cubes in a trifle dish or individual glasses. Spoon half the whipped coconut cream over the sponge and sprinkle with half of 1 cup fresh raspberries. Repeat layers.
  5. Step 5: Top the trifle with 1/4 cup toasted desiccated coconut and 2 tbsp dark chocolate shavings. Garnish with fresh mint leaves and chill for at least 1 hour before serving to meld flavors.

Frequently asked questions

How long does Honeyed Lamington Trifle with Coconut Cream and Raspberry take to make?

Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Honeyed Lamington Trifle with Coconut Cream and Raspberry?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Honeyed Lamington Trifle with Coconut Cream and Raspberry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Honeyed Lamington Trifle with Coconut Cream and Raspberry for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Honeyed Lamington Trifle with Coconut Cream and Raspberry?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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