Raspberry Coconut Trifle
- Ready In:
- 5hrs 30mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Cake
- 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
- 14.78 ml baking powder
- 4 eggs
- 14.79 ml milk
- 29.58 ml coconut milk
-
Filling
- 29.58 ml cornstarch
- 73.94 ml 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
- 59.16 ml coconut rum, such as Malibu
- 1 lime, juice and zest of
- 300 g frozen raspberries, defrosted (or use fresh if in season)
- 354.88 ml seedless raspberry jam
- 177.44 ml whipping cream
directions
- 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.
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RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>