Raspberry Coconut Cream Trifle
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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.
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?
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Raspberry Coconut Cream Trifle
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.
Ingredients
To make the trifle you will need:
- 4 ounces coconut rum
- 1 Sponge Cake cut in ¾ inch cubes
- Coconut Cream Filling
- Raspberry Compote
- Vanilla Whipped Cream
- ¼ cup Toasted coconut, approximately, for garnish. Optional.
To make the Raspberry Compote
- 2 cups fresh or frozen raspberries
- ⅓ to ½ cup sugar
- 2 teaspoon corn starch
- 1 ounce water
To make the Vanilla Whipped Cream
- 2 cups whipping cream
- 4 tablespoon icing sugar
- 2 teaspoon vanilla extract
Instructions
To make the Raspberry Compote
- Slowly simmer the berries and sugar over low heat for about 10 minutes.
- 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.
To make the Vanilla Whipped Cream
- Whip all ingredients together until soft peaks form.
To construct the trifle
- 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.)
- Sprinkle the cake cubes with 2 ounces of coconut rum.
- Spread half of the Raspberry Compote on top of the cake cubes and then spoon half of the coconut custard on top of that.
- Repeat this process for the second layer before topping with the Vanilla Whipped Cream and garnishing with toasted coconut.
- 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.
It looks delicious, all your pictures look so tempting.Do you have a recipe for partridgeberry and apple jam .I have frozen berries only . thank you
Any ideas on what I can use instead of coconut rum? Not allowed alcohol in this house.
I'd just omit it.
Coconut Extract?
Just cut up apples and add to suger and berries Little water let simmer for a nice while, not high heat. It thickens by slowly cooking it. Just like Purity jam.
I would give this recipe a blue ribbon. Everything about it is so wonderful. I made it last summer for our US Independence day (July 04th). While I was making the coconut cream filing; my best friend was making our kids sour cream banana pancakes. We ended up scraping the bowl of "left over" cream filing with the pancakes. It was a little slice of heaven, thank you Barry!
I made this dessert on the weekend for a lunch we were attending on Sunday. Everyone complimented it, and asked for a little extra for each of them to be wrapped up, so they could take it home. I am not much of a baker, but I think this recipe is fool proof and definitely worth making again. THANKS! 🙂
I made this recipe for my nieces, boyfriend and a friend last week. Everyone RAVED about it, trying to refrain from licking their glass clean (I served them in super-sized wine glasses). My friend said it was quite possibly the best dessert he's ever tasted, and he would be purring if he were a cat. My boyfriend tried to persuade me to make it again the next night....which I did!! Thanks for posting awesome recipes!
This looks delish.
Thank you for the lovely recipe.
Can I make this 2 days in advance? I'm concerned about the sponge cake in the cooler for too long!
Might be a little soggier than usual but probably still delicious.
How do you make the coconut custard? I don't see it anywhere in this recipe!
The coconut filling is clearly linked in the recipe to our coconut cream pie recipe.
The Coconut Cream Filling is listed, but not linked, and there are no ingredients or instructions listed.
It is mentioned and linked in the body of the post but I just added a link to the recipe as well.
Hi Barry, our family Easter dinner is something I look forward to, and I usually make a few key sides, but this year I'm stuck with dessert. I think a trifle might be a good choice for a family of twelve, easy, not too costly, and substantial, but my youngest sister hates me and surely will have nothing good to say about anything I bring, anyway. So, I need to do something the family will rave about just to help me cushion the blows from the mean one. :/ I'm considering your raspberry/coconut trifle because of your confidence in it and that your mom approved it. I'd appreciate your input. Thanks, Barry!
People love it. No guarantees with your sister I guess.
Going to in-laws for Easter. You just gave me a take along dessert. and I thank you from the bottom of my heart. This is giong WOW them! Barb
Hi Barry , what amount of toasted coconut is required for the recipe ?
Look forward to trying this recipe ! Looks delicious.
As much or as little as you like really. I've added 1/4 cup as a guide.
Hey! Can’t wait to make this. I’m wondering what your thoughts are on using Angel Food Cake instead of the sponge cake?
Love angel food in trifle.
Barry I want to make your trifle so what brand of coconut rum did you did use?not a rum drinker went to the Lcbo there are many kinds so I need help.I would appreciate your reply,Thanks.