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This recipe was supposed to be a cake, but after slicing my finger trying to cut the cake into three layers, I said to heck with this! The cake was turned into a more traditional trifle. We had it for dessert at Christmas dinner and it was a huge hit! Just one word of advice: Start this dessert the day before as it takes quite a while for the custard to thicken. I am including the chilling time in the cooking time.
- 200 g butter, softened
- 50 g unsweetened desiccated coconut, soaked in water for 1 hour and then squeezed dry
- 200 g demerara sugar
- 200 g all-purpose flour
- 3 teaspoons baking powder
- 4 eggs
- 1 tablespoon milk
- 2 tablespoons coconut milk
- 2 tablespoons cornstarch
- 5 tablespoons icing sugar
- 398 ml ready-to-serve custard (I used PC Devon Custard)
- 398 ml coconut milk, less the 2 tbsp. needed for the cake
- 4 tablespoons coconut rum, such as Malibu
- 1 lime, juice and zest of
- 300 g frozen raspberries, defrosted (or use fresh if in season)
- 1 1⁄2 cups seedless raspberry jam
- 3⁄4 cup whipping cream
- Preheat the oven to 350 degrees F.
- Grease and line a 9" springform pan.
- Beat all the cake ingredients together until smooth, pour into the pan, and smooth the top.
- Bake for 40 to 45 minutes until golden and risen.
- Let cool completely.
- Meanwhile, whisk the cornstarch and 2 tablespoons icing sugar into the remaining coconut milk.
- Bring the custard to a boil, then whisk in the coconut milk mixture.
- Keep whisking until it come to a boil and is fairly thick.
- Pour into a bowl, cover immediately with plastic wrap, and let cool.
- Mix the coconut rum with the lime zest and juice and 2 tablespoons of the icing sugar.
- Crush half of the raspberries and mix together with the raspberry jam, then fold in the remaining whole berries.
- Cut the cooled cake into cubes and put a layer on the bottom of your serving bowl.
- Sprinkle with some of the rum mixture, then top with some of the raspberry mixture.
- Repeat, but this time with the custard.
- Keep layering, alternating fruit layer with custard layer, until all the ingredients are used up.
- Whip the cream with the remaining icing sugar until soft peaks form, then spread over the top of the trifle.
- Refrigerate for at least 4 hours - the longer it stands, the more the flavours mingle.