Lamington-Inspired Pavlova with Raspberry and Coconut Cream

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

A light pavlova meringue topped with whipped coconut cream and fresh raspberries, inspired by the classic Australian lamington flavors. This australian-inspired desserts ready in about 80 minutes layers large egg whites, caster sugar, cornstarch 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 270 calories and feeds 8, 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 Cook: 60 min Serves 8 Australian cuisine 270 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F (135°C). In a clean, dry mixing bowl, beat 4 large egg whites on medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup caster sugar, a tablespoon at a time, while continuing to beat on high speed until the meringue is glossy and stiff peaks form.
  3. Step 3: Gently fold in 1 tsp cornstarch and 1 tsp vanilla extract using a spatula, being careful not to deflate the meringue.
  4. Step 4: Spoon the meringue onto a parchment-lined baking sheet, shaping into a 9-inch circle with slightly higher edges to hold toppings. Bake for 1 hour, then turn off oven and leave pavlova inside to cool completely, about 1 hour.
  5. Step 5: Whip 1 cup chilled heavy coconut cream with 2 tbsp powdered sugar until soft peaks form.
  6. Step 6: Spread the whipped coconut cream evenly over the cooled pavlova base, then scatter 1 cup fresh raspberries and 1/3 cup toasted shredded coconut on top.
  7. Step 7: Garnish with 2 tbsp white chocolate shavings if desired for added texture and sweetness.
  8. Step 8: Serve immediately to enjoy the crisp shell and marshmallow center with tropical lamington flavors.

Equipment for this recipe

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Frequently asked questions

How long does Lamington-Inspired Pavlova with Raspberry and Coconut Cream take to make?

Total time is about 80 minutes (20 min prep + 60 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 Lamington-Inspired Pavlova with Raspberry and Coconut Cream?

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 Lamington-Inspired Pavlova with Raspberry and Coconut Cream?

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 Lamington-Inspired Pavlova with Raspberry and Coconut Cream for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Lamington-Inspired Pavlova with Raspberry and Coconut Cream?

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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