Monday, February 8, 2010

Vanilla-Coconut Trifle

I offered to bake my friend's son's egg-free birthday cake and tried a new cake recipe. I ended up with a BIG disaster. The "mess-up cake" had a terrible, bumpy texture and it was more like biscuit than cake. The taste wasn't so terribly bad that it was just didn't pass my high standards to serve as birthday "cake." I ditched this lumpy cake and went back to a vanilla cupcake recipe that I knew was delicious.

Not at all what I expected!

Because my "mess-up cake" tasted tasted OK, I wracked my brain to see if it was worth saving or if I should just trash it. I decided to salvage it because of the serving possibilities: 1- topped with fresh berries, 2- with frosting or whipped cream, 3- warmed up and served with vanilla ice cream, or 4- cut into little pieces and served in trifle. Once I realized I this, I cut it into eighths and froze it. 

Last week, we had lunch with friends and I offered to take dessert. This was the perfect opportunity to make trifle and use some of my "mess-up cake." It was so delicious with the vanilla-coconut whipped cream and fruit. Fabulous flavors for sure!

The combination of flavors was DEEEEEELISH!

Vanilla-Coconut Trifle

Yield: 8-10 servings

  • 2 c heavy whipping cream
  • 1- 14oz can light coconut milk
  • 1- 5.1oz box Jello instant vanilla pudding mix
  • 2 c sweetened, shredded coconut
  • 2 bananas, sliced
  • 3 c blueberries
  • 4 c cake (angel food, pound cake, ladyfingers, or in my case, mess-up cake!)
  1. In large mixing bowl, whip together heavy whipping cream, coconut milk and pudding mix until thickened. Add shredded coconut and mix some more. I made this a day in advance to let the flavors mingle.
  2. Assemble ingredients in trifle bowl (or glass mixing bowl if you don't own one) or individual serving bowls. I would prefer to use small, clear dessert bowls (looks nice when served intact), but since I took it to a friend's house, I opted for one big bowl for easy transport. Layer whipped cream mixture, bananas, blueberries and cake. Repeat with remaining ingredients.
  3. Chill before serving. 
Source: Inspired by Art of Dessert's Ambrosia Salad


  1. This looks fantastic Anne! Thanks for sharing. Can't wait to try this :-)

    Rianne from Art of Dessert

  2. Thanks, Rianne! My boys raved about this for days and said "it's the best trifle ever!" :)


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