For my mom’s birthday (which falls at Father’s Day every year), I had planned on making coconut cream cupcakes. Due to a wedding I forgot we had to go to, I decided it would be a little simpler to make a trifle instead so I didn’t have to wait on cooling to ice etc. This turned out really well. It is SO rich. Mom claims it’s the best thing she’s ever eaten, but she may be a little biased and I’m not sure anyone loves coconut as much as she does.
This took a little longer than I expected just because of the cooling times for the cream. Assembling it is a breeze and would be awesome with some slivered almonds, chocolate chips or fruit like pineapple to give the layers more color and depth!
1 white cake mix baked per instructions
1 15oz can of Cream of Coconut
½ cup sugar
2 tbs cornstarch
2 cups heavy cream
¾ cup powdered sugar
1 tsp coconut extract
1 can sweetened condensed milk
1 bag shredded coconut
Bake Cake per instructions and set aside to cool. (I used a bunt pan).
In a 350 degree oven (I did this while the cake was cooking), spread the shredded coconut on a cookie sheet. Bake in oven for 7-10 minutes, stirring every few minutes. Be careful. It burns easily. Set aside to cool.
In a medium sauce pan over medium heat bring coconut cream, sugar and cornstarch to a slow boil. Stir constantly. Reduce heat to medium low and stir until mixture is slightly thick. Pour into a glass bowl and let cool. Stir occasionally to release heat to cool it faster.
In a stand mixer, beat cream until whipped. Once stiff peaks have formed halve the mixture. Place one half with half of the cooled coconut cream mixture, folding together and refrigerate until assembly. Whip the other half for a minute more adding the coconut extract and powdered sugar till blended. You can store this in the refrigerator as well until needed.
To assemble: Stir the condensed milk into the coconut cream mixture (the half that doesn’t have the whipped cream in it). Set out all your layers: Cake (cubed), coconut Cream, Whipped coconut cream, whipped cream, toasted coconut. Start your layers in your trifle bowl with cake. Pour 1/3 of the coconut cream. Sprinkle with toasted coconut. Add 1/3 of the whipped coconut cream, sprinkle with coconut and then 1/3 of the whipped cream. Repeat 2 more times, topping with the remaining toasted coconut. Refrigerate for a few hours before serving for best taste.