Coconut Lemon Trifle with Fresh Berries
A few weeks ago I mentioned on Facebook and Twitter that I was making a berry trifle, and I took a ton of photos so I could show you guys the process. It’s not really a recipe per se, more like a bunch of recipes all thrown together.
Once you make up each component of your trifle, it’s actually really easy and fun to assemble. I used the recipe for my Coconut Kiwi Cupcakes, but I omitted the kiwi, and I baked the batter in a loaf pan. I try to make the cake a day ahead of assembling the trifle. That way it has plenty of time to cool, and spreading the work out makes it all seem easier.
I love lemon curd with this coconut cake, and I knew it would complement the berries well. You can find the recipe with the cupcakes (just scroll down). You definitely want to make this at least a day ahead as it needs time to both and cool and set properly.
For the pastry cream I used a double batch of my favorite recipe from Bryanna Clark Grogan’s fantastic book Nonna’s Italian Kitchen, which uses cashews as the base. It is so, so incredibly easy to make, and it’s crazy delicious.
For whipped cream I used Hip Whip, though after doing a search I’m not sure it’s available in stores anymore. (I had some in the freezer). I used the lemon curd to flavor this, just adding spoonfuls until I got the flavor right. You could also make coconut whipped cream and use that instead if you aren’t able to find vegan whipping cream.
Blueberries. Washed, and ready.
Strawberries. Washed, sliced and ready.
Raspberries. Washed and ready.
Time to start assembling. I put a layer of cake down first, cutting it to fit where needed.
Now for a big dollop of Hip Whip. I think it’s easiest to spread it out over the cake with an off-set spatula. Something like this works well.
Then I arranged the berries on top of the whipped cream making sure to get some against the side of the trifle dish so that they could be seen in the layers.
I drizzled some lemon curd over the berries for a little extra kick.
Then I topped that with a layer of pastry cream.
Now for another layer of cake.
Another berry layer drizzled with lemon curd.
And the final cake layer.
I topped that off with more whipped cream and decorated it with some berries. Voila! A massive, overflowing dish of trifle ecstasy.
I brought this to a small get together and we barely put a dent in it. I was eating it for days, and it just got better and better, you guys. I think I’m still working this off my thighs, but it was worth it! Trifles are my dream desserts – cake, pudding… heaven. I love experimenting with different flavor combinations, and I love that they can feed quite a crowd (and usually still leave leftovers). Have you ever made a trifle? What’s your favorite flavor combo?