Coconut Cream Trifle Recipe

Coconut Cream Pie Trifle. April 14, 2019 This is a delicious dessert with layers of coconut pie filling, coconut sweetened whipped cream and coconut pound cake. Each layer is unbelievably yummy and they combine to make one unforgettable dessert! I come from a long line of coconut lovers.

Coconut Cream Trifle

Ingredients  for Coconut Cream Trifle Recipe


2 cups cake flour
1 cup sugar
2 teaspoons baking powder
1 cup sour milk
3 eggs
1/4 cup vegetable oil
2 teaspoons vanilla extract

Coconut Cream:

3 cups milk
1 cup fine unsweetened coconut
6 tablespoons flour
1 cup sugar
pinch of salt
1 egg
2 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 teaspoon almond extract

Whipped Cream:

2 cups whipping cream
6 tablespoons sugar
2 teaspoons vanilla extract

1-1/2 ounces coconut rum

How to make Coconut Cream Trifle


Mix flour, sugar, and baking powder. Add sour milk, eggs, oil, and vanilla. Bake in a 9×13 greased and floured baking pan at 325°F for 30 minutes. Cool completely and cut into cubes.

Coconut Cream:

Scald milk and coconut in the microwave. Meanwhile, in a saucepan combine flour, sugar, and salt. Over medium heat, slowly add the scalded milk whisking constantly.

Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto a slightly beaten extra large egg whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame.

Stir in butter and extracts. Cool completely.

Vanilla Whipped Cream:

Combine whipping cream, sugar, and vanilla. Whip to firm peaks.

To assemble your trifle divide your cake and filling into 3 equal portions. In a large serving bowl, place a layer of cake cubes and sprinkle with rum.

Repeat for the remaining layers and top with Vanilla Whipped Cream and toasted coconut to garnish.

Even though coconut is a tropical fruit, Eastern Europeans love it and use it generously in desserts, salads, and even soups. This dessert trifle combines vanilla sponge cake with coconut cream, toasted coconut, and whipped cream. Assemble it in a see-through glass bowl or trifle dish so the pretty layers are evident. Use seasonal fruits and fresh mint for garnish, such as mandarin oranges for fall or maraschino cherries for Christmas.

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Coconut Cream Trifle Recipe
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