No-Bake Lamington Trifle with Raspberry and Coconut Cream

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

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 drafted and published.

A layered dessert inspired by classic Australian lamingtons, combining sponge cake, raspberry jam, coconut cream, and toasted coconut for a refreshing treat. This Australian-inspired recipe, ready in about 20 minutes, layers sponge cake, raspberry jam, fresh raspberries 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 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 Serves 8 Australian cuisine 280 cal/serving

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Ingredients

6 cups, cubed (store-bought or homemade) sponge cake
1 cup raspberry jam
1 cup fresh raspberries
1 can (400 ml), chilled canned coconut cream
1/3 cup powdered sugar
1 tsp vanilla extract
1 cup toasted shredded coconut
1/2 cup (optional for moistening cake) milk

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Instructions

Step 1: In a chilled mixing bowl, scoop 1 can (400 ml) of coconut cream (solid part only) and whisk with 1/3 cup powdered sugar and 1 tsp vanilla extract until fluffy and smooth, about 3-4 minutes.
Step 2: If desired, lightly moisten 6 cups cubed sponge cake with 1/2 cup milk to keep it soft.
Step 3: In a large trifle bowl or individual glasses, layer one-third of the sponge cubes, then spread 1/3 cup raspberry jam evenly over the cake, followed by a generous layer of the coconut cream, and sprinkle with fresh raspberries.
Step 4: Repeat the layering two more times, finishing with a thick layer of coconut cream on top.
Step 5: Sprinkle 1 cup toasted shredded coconut over the top layer for texture and flavor.
Step 6: Refrigerate the trifle for at least 4 hours or overnight to allow the flavors to meld. Serve chilled.