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Lamington Trifle

This is a play on Lamington flavours: chocolate  chiffon cake layered with whipped cream and raspberry sauce  garnished with crunchy coconut toffee


  • ¾ cup (105g) plain flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 tablespoon cornflour

  • 2 tablespoons cocoa

  • 3 eggs, separated

  • 2/3 cup (150g) caster sugar

  • ¼ cup (60ml) extra virgin olive oil

  • 1/3 cup (80ml) espresso coffee, cooled

  • 1 teaspoon vanilla bean paste

  • 300ml cream, whipped to soft peaks

  • 1/3 cup (80ml) coconut liqueur

  • Raspberry sauce

  • 300g frozen raspberries

  • 1 tablespoon icing sugar

  • 1 tablespoon lemon juice

  • Coconut  toffee shards

  • 1 cup (50g)  flaked coconut

  • 1 cup  (220g) caster sugar


  • For the sponge cake::

  • 1.

    Pre-heat oven to 160°C.  Grease a (30cm x 20cm) lamington tin with butter and line

  • 2.

    The base with baking paper.  Sift flour, baking powder, salt, cornflour and cocoa into a medium bowl and

  • 3.

    Stir to combine.  Place the egg yolks in a medium bowl.  Add 1/3 cup of the caster sugar, oil, coffee and

  • 4.

    Vanilla bean paste and whisk until light and smooth.  Gently fold through the sifted flour mixture.

  • 5.

    Whisk the egg whites in a large bowl until they form soft peaks.  With the motor running, gradually add

  • 6.

    The remaining 1/3 cup of caster sugar, a tablespoon at a time, whisking well to ensure the sugar dissolves.

  • 7.

    Using a spatula carefully fold one-third of the egg white mixture into the cake batter.  Once no streaks of

  • 8.

    Egg white remain, gently fold in remaining egg white mixture.  Pour the mixture into the prepared tin, tap

  • 9.

    On the bench a few times to remove air bubbles and bake for 30 minutes or until the top springs back

  • 10.

    When pressed.  Set aside on a wire rack to cool.

  • For the raspberry sauce::

  • 1.

    Combine raspberry, icing sugar and lemon juice in a small saucepan.  Stir over a 

  • 2.

    Low heat to break up the raspberries.  Simmer for two minutes.  Strain into a jug through a fine sieve to

  • 3.

    Remove seeds.  Refrigerate until cold.

  • For the coconut toffee: :

  • 1.

    Toast the flaked coconut in a pan over medium heat until golden.  Remove to

  • 2.

    Large baking paper lined tray, spread the coconut out to cool. Place a wide heavy based frypan, over a low

  • 3.

    To medium heat, add the sugar and gently shake the pan to distribute the sugar evenly over the base. 

  • 4.

    Cook until sugar has dissolved, carefully and gently shaking the pan as the sugar melts from time to time.

  • 5.

    Once sugar has melted, raise the heat to medium and boil without stirring until the mixture is golden

  • 6.

    Brown.  Carefully pour the toffee over the coconut. Set tray aside until the toffee sets. Do not refrigerate.

  • To assemble: :

  • 1.

    Fold 1 tablespoon of the coconut liqueur into the whipped cream.

  • 2.

    Cut chocolate cake into small squares, place a few pieces into eight  glasses, sprinkle with some of the  

  • 3.

    Remaining coconut liqueur.  Top with a few spoonfuls of whipped coconut cream and a drizzle of

  • 4.

    Raspberry sauce.  Continue  layering each glass with cake, liqueur and cream ,finishing with raspberry

  • 5.

    Sauce.   Alternatively, layer in a 1.5 litre glass bowl for a large trifle.

  • 6.

    Break the coconut toffee into shards and sprinkle over each trifle, and serve immediately.

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