Toasted Coconut Trifle
Servings: 12 servings
Calories: 300kcal
For all of my fellow coconut aficionados, this one is for you! Prepared with toasted coconut, coconut pound cake, and coconut cream filling, you're sure to get your coconut fix with a big bite of this Toasted Coconut Trifle! One of the easiest desserts to prepare, but with gorgeous presentation results!
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Ingredients
- 1 coconut pound cake (approx 800 grams)
- 1 cup toasted coconut
- 1 cup whipping cream
- 2 tablespoons sugar
- 1 teaspoon coconut extract
- 2 packets Dr Oetker Coconut Pudding and Pie Filling, prepared according to package instructions
Instructions
- Cut the coconut pound cake into 1-inch cubes and set aside.
- Next, prepare the coconut pudding pie mix according to the instructions on the package. Set aside.
- Pour the whipping cream into a chilled mixing bowl. Beat at high speed until stiff peaks form.
- Add the sugar one tablespoon at a time. Beat to incorporate.
- Beat in the coconut extract.
- Next, transfer half of the pound cake into a trifle bowl.
- Top with 1/2 of the prepared coconut pudding and 1/3rd of the toasted coconut.
- Repeat the layering once more with the cubed cake, coconut pudding, and toasted coconut.
- Top the trifle with the whipped cream. Garnish with the remaining toasted coconut.
- Cover and refrigerate for 2 hours before serving.
Nutrition
Calories: 300kcal | Carbohydrates: 19g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 163mg | Potassium: 68mg | Fiber: 1g | Sugar: 12g | Vitamin A: 330IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 1mg