Raspberry Coconut Trifle

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READY IN: 5hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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