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Coconut Cake Trifle Recipe

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Ingredients

Adjust Servings:
1/3 cup Coconut Milk
1 (14 ounce) Condensed Milk
1 (12 ounce) Evaporated Milk
1 tsp Coconut Extract
1 cup White Sugar
3/4 cup Coconut Milk
5 Egg Yolks
1/2 tsp Vanilla Extract
1 cup Flour
1 1/2 tsp Baking Powder
Coconut Pastry & Whipped Cream
1 cup Coconut Flakes
1 can Coconut Milk
3 cup Whipping Cream
6 tbsp Icing Sugar
3/4 cup Sugar
3 tsp Vanilla Extract
3 large Egg Yolks
2 tbsp Corn Starch
2 tbsp Butter
Pinch Salt

Nutritional information

390kcal
Calories
24g
Fat
92g
Carbs
0mg
Cholesterol

Coconut Cake Trifle Recipe

  • 2 hours
  • Serves 10
  • Medium

Ingredients

  • Coconut Pastry & Whipped Cream

Directions

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Coconut Cake Trifle recipe is designed for coconut lover’s. There are several steps to making this trifle, the end product is totally worth the effort. This trifle tastes better if kept in the fridge overnight. Entertain your family on Christmas with this delicious cake recipe.

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Steps

1
Done

Combine the 1 can (14 fluid ounces) coconut milk, 3/4 cup sugar , pinch salt, and 3 teaspoons vanilla extract in a medium saucepan and heat it over medium heat

2
Done

Whisk together the 3 large egg yolks and 2 tbsp corn starch in a separate bowl. As the coconut milk mixture gets hot, temper the egg yolks by scooping up 1/2 cup of milk and slowly drizzling it into the yolks

3
Done

Now add the tempered yolks back into the coconut milk mixture that’s still on the stove and whisk for about 3 minutes on medium-high heat

4
Done

Whisk constantly for 3 minutes, so your pastry cream doesn’t separate

5
Done

Whisk in the 2 tbsp butter and then the coconut. Pour the cream into a shallow dish and let it cool for some time

6
Done

Cover the chilled cream with plastic wrap

7
Done

Refrigerate the pastry cream for an hour

8
Done

Once it is cold, stir the pastry cream to loosen it up

9
Done

Whisk the 1/2 cup of heavy cream to medium peaks in a chilled bowl. Stir in a third of the whipped cream into the pastry cream to lighten before folding in the rest.

10
Done

Make the Cake & Whipped Cream

Preheat oven to 350 degrees F

11
Done

Grease two 9-inch cake pans

12
Done

In a medium bowl, beat the 5 egg yolks with the 3/4 cup white sugar

13
Done

Mix in the 1/3 cup coconut milk, 1/2 tsp and 1 tsp coconut extract, 1 cup all-purpose flour, and 1 1/2 tsp baking powder

14
Done

In a separate bowl blend the egg whites

15
Done

Add the remaining 1/4 cup sugar and beat until taut peaks form

16
Done

Fold the whites gently into the yolk mixture and pour the batter into the prepared pans

17
Done

Bake them at 350 degrees for about 12-15 minutes

18
Done

Allow them to cool for 10 minutes in the pan before running a knife around the edge of the cake layers and inverting them onto a cooling rack. Chill them completely.

19
Done

Whip the 2 cups heavy whipping cream and 6 tablespoons icing sugar in a chilled bowl to stiff peaks.

Linda Howell

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