Coconut Cream Trifle. A white cake gets soaked with some coconut rum and layered with coconut cream filling, then topped with vanilla whipped cream and toasted coconut for garnish.
I got quite a response from posting my coconut cream pie recipe. Several people emailed to say they had made it and loved it. If you liked that recipe, you’ll love this one. It uses the same recipe for the filling which is layered between separate layers of coconut rum soaked vanilla cake and topped with vanilla whipped cream. Really sinful!
This is quite a large trifle, so you may prefer to make it as a smaller size by making only half the recipe. I sometimes make the trifles in single servings in large ramekins, then turn them out onto the plate to serve as shown.
Our White Velvet Cake is perfect for the base of this recipe.
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- 1 in white cake baked a 9x13 pan and cut into small cubes
- 6 ounces coconut rum optional or to taste
- 1/2 cup toasted coconut for garnish
- 3 cups whole milk
- 1/3 cup flour
- 2/3 cup sugar
- pinch of salt
- 1 cup unsweetened fine coconut
- 3 slightly beaten extra large egg yolks
- 4 tbsp butter
- 2 tsp vanilla extract
- 1/4 tsp pure almond extract
- 2 cups whipping cream
- 3 tablespoons icing sugar sugar
- 1 tsp vanilla extract
Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.
Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.
Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.
As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.
Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.
At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
Pour the egg mixture immediately back into the pot, continuing to constantly stir.
Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
Stir in the butter, vanilla and almond extract.
Allow the filling to cool almost to room temperature before using it in the trifle.
Simply beat all of the ingredients together at high speed into firm peaks form.
Use your cake and filling in 3 equal portions each to create the layers.
In a very large serving bowl, place a layer of cake cubes and sprinkle with 1 to 2 ounces coconut rum according to taste.
Add 1/3 of the filling evenly over the cake layer.
Repeat for the remaining 2 layers of cake and filling.
Top with Vanilla Whipped Cream and toasted coconut to garnish.
Chill for several hours or overnight before serving.
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