Raspberry Coconut Cream Trifle

Raspberry Coconut Cream Trifle. This has consistently been one of the most popular desserts on Rock Recipes for the past several years. You may not necessarily think raspberry and coconut as a flavour combination but it is incredibly delicious.

Raspberry Coconut Cream Trifle

Originally published May 2011.

I originally planned this raspberry coconut recipe as a 4 layered cake using my Best Vanilla Cake as the base to build what I sometimes call a trifle cake.

My mother is a great lover of trifles of all sorts so since she was coming for lunch, I decided to make it as a straight forward trifle instead using a Sponge Cake Recipe as the base.

The trifle recipe is built on a couple different recipes that have appeared here before. First is a very old but very good recipe for an old fashioned Victoria Sponge Cake .

It is my favourite cake to use for trifles because the sponge so readily soaks up the flavour of sherry, flavoured syrup or liqueur that gets added to the dessert; in this case a little coconut rum.

Another component of the trifle is an outstanding coconut custard that is the filling from my homemade Coconut Cream Pie.

Add a little raspberry sauce and some vanilla whipped cream and you have a delicious trifle that was very well received; almost everybody had seconds, including dear old Mom.  

Love coconut desserts?

You may also like to try our fantastic recipe for Coconut Cream Cheesecake.

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Raspberry Coconut Cream Trifle

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Raspberry Coconut Cream Trifle

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

This Raspberry Coconut Cream Trifle has consistently been one of the most popular desserts on Rock Recipes for the past several years. You may not necessarily think raspberry and coconut as a flavor combination but it is incredibly delicious.

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Ingredients

To make the trifle you will need:

• 4 ounces coconut rum
• 1 Sponge Cake cut in 3/4 inch cubes
• Coconut Cream Filling
• Raspberry Compote
• Vanilla Whipped Cream
• 1/4 cup Toasted coconut, approximately, for garnish. Optional.

To make the Raspberry Compote

• 2 cups fresh or frozen raspberries
• 1/3 to 1/2 cup sugar
• 2 tsp corn starch
• 1 ounce water

To make the Vanilla Whipped Cream

• 2 cups whipping cream
• 4 tbsp icing sugar
• 2 tsp vanilla extract

Instructions

To make the Raspberry Compote

1. Slowly simmer the berries and sugar over low heat for about 10 minutes.
2. Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened. Set aside to cool completely.

Get the Coconut Cream Filling Recipe at the link below.

COCONUT CREAM FILLING

To make the Vanilla Whipped Cream

1. Whip all ingredients together until soft peaks form.

To construct the trifle

1. To construct the trifle place half of the cake cubes in the bottom of a large trifle dish or other large serving dish ( about 4 quarts). Alternatively, you can make this trifle in individual serving dishes like, large ramekins, parfait glasses or large wine glasses. (If you are using individual serving dishes you may want to use half this recipe for up to 8 servings depending on the size of the dishes used.)
2. Sprinkle the cake cubes with 2 ounces of coconut rum.
3. Spread half of the Raspberry Compote on top of the cake cubes and then spoon half of the coconut custard on top of that.
4. Repeat this process for the second layer before topping with the Vanilla Whipped Cream and garnishing with toasted coconut.
5. Chill the trifle well for 3 hours or overnight before serving. ( Individual dishes will only require about 90 minutes chilling time.

Notes

Chilling time of up to 3 hours is also required so plan to make this dessert well in advance.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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