This Australian-style dessert layers cake with chocolate and coconut in chilled lamington cups.
12 min prep
Keeps the screen on · step-by-step guide · built-in timer
Cut the plain cake into 2 cm cubes.
Warm the chocolate sauce to a fluid consistency.
Dip the cake cubes into the sauce and coat with shredded coconut, keeping the crumbs from scattering.
Whip the cream with honey and prepare it for the cup layer.
Layer the lamington cubes and cream in serving cups and serve cold.
💡 Tip: Leaving the cake in large pieces preserves the lamington feel inside the cup.
🍽️ Serving suggestion: Serve the coconut lamington cup in a glass, showing the chocolate-sauced cake pieces on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~232
kcal calories
3
g protein
29
g carbs
11
g fat
5.9g
Sugar
0g
Fiber
13.7mg
Sodium
11.5g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (40%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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