Recipes

Toasted-Coconut-Cake Trifle

1 Mins read
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Introduction

The “Toasted-Coconut-Cake Trifle” is a delightful dessert that combines the lightness of angel food cake with the rich flavors of coconut. It’s perfect for those who enjoy layered desserts, bringing together textures and tastes in one easy-to-assemble dish.

Tips for this recipe

Ensure all ingredients are at room temperature to blend smoothly. Preparing the angel food cake cubes ahead of time will streamline your assembly process. Additionally, consider pre-making the coconut extract syrup as it can be reused for future trifles.

Why you will love this recipe

This trifle offers a perfect balance of flavors and textures, appealing to both coconut lovers and those looking for an elegant yet easy dessert. The combination of angel food cake with its airy texture and the rich, moist layers make each spoonful a joy.

Ingredients

– 8 ounces American Neufchâtel or reduced-fat cream cheese, at room temperature
– 1/3 cup sugar
– 1/4 cup light coconut milk
– 1 teaspoon pure coconut extract
– 3 tablespoons sweetened coconut flakes
– 4 cups 1/2-inch cubes store-bought angel food cake
– Peel of 1 lime, cut into 1/8-inch-wide strips (optional)
– 1/3 cup plus 2 teaspoons sugar (optional)

Adviced equipments

– Mixer Bowl Set
– A set of mixing bowls of various sizes
– Cake Stand
– Stirring Spoon
– Offset Spatula
– Stand Mixer
– 9″ Cake Pan
– Pastry Brush (Silicone)
– Cake Decorating Turntable
– Silicone Spatula
– Truffle Spatula

History of the recipe

The trifle, with its layers and rich history, dates back to England in the 16th century. It has since evolved into a beloved dessert worldwide. “Toasted-Coconut-Cake Trifle” takes inspiration from classic trifles but adds an extra coconut twist that complements modern palates and reflects global culinary influences.

Fun facts about this recipe

This “Toasted-Coconut-Cake Trifle” isn’t just a dessert; it’s a cultural bridge between traditional English trifles and the vibrant flavors of tropical cuisine. By incorporating coconut, angel food cake, and cream cheese, this recipe offers an innovative take on a classic that has stood the test of time, making it suitable for both casual gatherings and sophisticated occasions alike.

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Toasted-Coconut-Cake Trifle

Toasted-Coconut-Cake Trifle

amanda

Equipment

  • Mixer Bowl Set, A set of mixing bowls of various sizes, essential for combining ingredients thoroughly

  • Cake Stand, A sturdy cake stand for serving the trifle elegantly and keeping it upright

  • Stirring Spoon, A high-quality spoon for stirring ingredients without scratching the bowl

  • Offset Spatula, A spatula with a long handle that can easily spread and layer ingredients in the trifle

  • Stand Mixer, A versatile mixer for a variety of recipes including cake batter preparation

  • 9" Cake Pan, Ideal for baking layers of the trifle cake

  • Pastry Brush (Silicone), A non-scoring silicone pastry brush for applying butter or egg wash evenly

  • Cake Decorating Turntable, For easy decoration of the trifle and cake layers

  • Spatula (Silicone), A flexible silicone spatula for mixing and folding ingredients without scratching surfaces

  • Truffle Spatula, A spatula specifically designed for layering trifles and cakes without disturbing the layers

Ingredients

  • 8 ounces American Neufchâtel or reduced-fat cream cheese, at room temperature

  • 1/3 cup sugar

  • 1/4 cup light coconut milk

  • 1 teaspoon pure coconut extract

  • 3 tablespoons sweetened coconut flakes

  • 4 cups 1/2-inch cubes store-bought angel food cake

  • Peel of 1 lime, cut into 1/8-inch-wide strips (optional)

  • 1/3 cup plus 2 teaspoons sugar, divided (optional)

Instructions

1

Instruction 1

In a bowl, combine Neufchâtel, 1/3 cup sugar, milk and coconut extract. Heat oven to 350°F. Spread coconut evenly on a baking sheet; toast, stirring once or twice, until golden, 5 to 10 minutes.
2

Instruction 2

In each of four 8-ounce serving glasses, divide and layer half of coconut cream, half of cake cubes and half of toasted coconut; repeat with remaining cream, cake and coconut. Refrigerate at least 1 hour or up to 24.
3

Instruction 3

If garnishing with candied lime: Bring a half-full small pot of water to a boil. Place lime peels in a small mesh sieve; set over pot to submerge peels; boil 2 minutes.
4

Instruction 4

Remove sieve and run peels under cold water. Repeat boiling and cooling process with fresh water. Refill same pot with 1/3 cup fresh water and 1/3 cup sugar; bring to a boil. Place sieve over pot so peels are submerged; reduce heat to medium and simmer 5 minutes.
5

Instruction 5

Pat peels dry with a paper towel; in a bowl, toss with remaining 2 teaspoons sugar to coat. Top trifles with candied peels; serve.
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