Lamington Trifle with Passionfruit and Coconut Cream
A layered dessert combining classic Australian lamington sponge cubes with tropical passionfruit pulp and whipped coconut cream for a refreshing twist. This australian-inspired desserts ready in about 20 minutes layers seeds and juice passionfruit pulp, chilled canned coconut cream, icing sugar 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.
Ingredients
- 1/2 lb, cut into 1-inch cubes lamington sponge cake
- 1/2 cup, seeds and juice passionfruit pulp
- 1 cup, chilled canned coconut cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 1/4 cup, toasted shredded desiccated coconut
- for garnish fresh mint leaves
Instructions
- Step 1: In a mixing bowl, whip 1 cup chilled canned coconut cream with 2 tbsp icing sugar and 1 tsp vanilla extract using an electric mixer on medium speed until soft peaks form.
- Step 2: In a large trifle bowl or individual glasses, layer one-third of 1/2 lb lamington sponge cake cubes at the bottom.
- Step 3: Spoon half of 1/2 cup passionfruit pulp evenly over the sponge layer.
- Step 4: Spread one-third of the whipped coconut cream over the passionfruit.
- Step 5: Repeat layering with remaining sponge cubes, the rest of the passionfruit pulp, and another third of the coconut cream.
- Step 6: Top with the remaining coconut cream and sprinkle 1/4 cup toasted shredded desiccated coconut evenly on top.
- Step 7: Garnish with fresh mint leaves and chill in the refrigerator for at least 2 hours before serving to let flavors meld.
Frequently asked questions
How long does Lamington Trifle with Passionfruit and Coconut Cream 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 Lamington Trifle with Passionfruit 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 Trifle with Passionfruit 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 Trifle with Passionfruit 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 Trifle with Passionfruit 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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