5 hrs 30 mins
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.
My Private Note
Units: US | Metric
- 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
- 1Preheat the oven to 350 degrees F.
- 2Grease and line a 9" springform pan.
- 3Beat all the cake ingredients together until smooth, pour into the pan, and smooth the top.
- 4Bake for 40 to 45 minutes until golden and risen.
- 5Let cool completely.
- 6Meanwhile, whisk the cornstarch and 2 tablespoons icing sugar into the remaining coconut milk.
- 7Bring the custard to a boil, then whisk in the coconut milk mixture.
- 8Keep whisking until it come to a boil and is fairly thick.
- 9Pour into a bowl, cover immediately with plastic wrap, and let cool.
- 10Mix the coconut rum with the lime zest and juice and 2 tablespoons of the icing sugar.
- 11Crush half of the raspberries and mix together with the raspberry jam, then fold in the remaining whole berries.
- 12Cut the cooled cake into cubes and put a layer on the bottom of your serving bowl.
- 13Sprinkle with some of the rum mixture, then top with some of the raspberry mixture.
- 14Repeat, but this time with the custard.
- 15Keep layering, alternating fruit layer with custard layer, until all the ingredients are used up.
- 16Whip the cream with the remaining icing sugar until soft peaks form, then spread over the top of the trifle.
- 17Refrigerate for at least 4 hours - the longer it stands, the more the flavours mingle.
Browse Our Top Dessert Recipes
You Might Also Like...View All Dessert Recipes
Nutritional Facts for Raspberry Coconut Trifle
Serving Size: 1 (208 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 603.2
- Calories from Fat 267
- Total Fat 29.6 g
- Saturated Fat 20.4 g
- Cholesterol 118.1 mg
- Sodium 269.5 mg
- Total Carbohydrate 79.0 g
- Dietary Fiber 2.4 g
- Sugars 52.9 g
- Protein 5.5 g
The following items or measurements are not included: