Lamington-Style Pavlova with Raspberry and Coconut Cream

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

A fusion dessert combining the airy meringue of pavlova with the flavors of lamington cake, topped with whipped coconut cream and fresh raspberries. This australian-inspired desserts ready in about 125 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 280 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 Cook: 105 min Serves 6 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form. Gently fold in 1 tsp cornstarch and 1 tsp white vinegar with a spatula.
  3. Step 3: Spoon the meringue onto the prepared sheet into a 9-inch circle, smoothing edges. Bake for 1 hour 15 minutes, then turn off oven and leave meringue inside for 30 minutes to dry.
  4. Step 4: Meanwhile, whip 1 cup chilled coconut cream with 1 tsp vanilla extract and 2 tbsp powdered sugar until soft peaks form.
  5. Step 5: Remove pavlova from oven and cool completely. Spread whipped coconut cream over the top, sprinkle with 1/2 cup desiccated coconut, and scatter 1 cup fresh raspberries evenly.
  6. Step 6: Serve immediately for a light, tropical twist on classic Australian desserts.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 125 minutes (20 min prep + 105 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-Style 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-Style 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-Style Pavlova with Raspberry and Coconut Cream 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 Lamington-Style 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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