Coconut Lemon Trifle with Fresh Berries

Coconut Cake

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.

Lemon Curd

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.

Cashew Pastry Cream

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.

Hip Whip

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

Blueberries.  Washed, and ready.

Strawberries

Strawberries.  Washed, sliced and ready.

Raspberries

Raspberries.  Washed and ready.

Cake Layer 1

Time to start assembling.  I put a layer of cake down first, cutting it to fit where needed.

Hip Whip layer

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.

Berry Layer

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.

Lemon Curd Drizzle

I drizzled some lemon curd over the berries for a little extra kick.

Pastry Cream Layer

Then I topped that with a layer of pastry cream.

Second Cake Layer

Now for another layer of cake.

Last Berry Layer

Another berry layer drizzled with lemon curd.

Last Cake Layer

And the final cake layer.

Trifle

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?

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6 Responses to “Coconut Lemon Trifle with Fresh Berries”

  1. It looks amazing! I just bought a trifle bowl and can’t wait to make this recipe! Thanks for sharing!

  2. That looks amazing :) I love trifle, and I make a vegan-ised version of the typical British one I remember from my childhood: sponge cake, fruit, jelly, custard, then whipped cream topped with sprinkles.

  3. I have never made trifle before…in fact, I’m not even sure I’ve eaten trifle before! But it is beautiful and looks delicious!

  4. That looks so good! Loving the idea of coconut cake and lemon curd in a trifle.

    I do have a soft spot for traditional sherry trifle with raspberries, vanilla custard and toasted almonds on top.

  5. Have you tried MimiCreme products? I never thought I would like that better than real dairy whipped but the whipped topping is heavenly.

    I’ve been using a lot of coconut milk lately too — very versatile.

  6. I would love to try this with coconut whipped cream, the coconut and the berries….mmmmmm.