This Australian-style dessert layers cake, cocoa, and coconut into a cool lamington-inspired cup.
8 min prep 27 min cook
Keeps the screen on · step-by-step guide · built-in timer
Whip the cocoa cream for 2 minutes without adding too much air.
Divide the lamington cake into the cups as coarse pieces.
Spread the cocoa cream over the cake so there are no gaps at the edges.
Sprinkle coconut between the layers so it does not turn pasty from moisture.
Chill the cup dessert for 25 minutes and serve.
💡 Tip: Cutting the cake into large cubes strengthens the lamington feel in the cup.
🍽️ Serving suggestion: Chill the cups for 1 hour, sprinkle with coconut, and serve with spoons.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~232
kcal calories
4
g protein
29
g carbs
10
g fat
1.6g
Sugar
2.5g
Fiber
15.1mg
Sodium
12.1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (50%); 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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