Coconut Cream Pie Trifle

By Chef Eddy Van Damme

Prep Time:

1h 30m

Bake/Cook Time:

1h 20m

Yield:

1 standard-size trifle bowl

Escape to a tropical oasis of flavor with our irresistible Coconut Cream Pie Trifle. This creamy dessert combines the tropical goodness of Coconut Lime Pound Cake mix with homemade coconut cream in a fun and easy-to-make trifle. Whether you're a seasoned baker or a newbie in the kitchen, this recipe is a breeze to follow.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Coconut Lime Pound Cake

1 Coconut Lime Pound Cake

Coconut Cream

2 1/4 cups (205g) sweetened coconut flakes
3 cups milk
3/4 cup (150g) Imperial Sugar Extra Fine Granulated Sugar
1/2 cup (60g) all-purpose flour*
3 large eggs
1/8 teaspoon salt
2 teaspoons vanilla extract
1/4 cup (60g) coconut Rum (optional)
2 cups (480g) heavy or whipping cream
4 tablespoons (56g) Imperial Sugar Extra Fine Granulated Sugar

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Prepare pound cake and set aside to cool.
While oven is still hot, scatter coconut on a large cookie sheet and place in oven to toast. It is best to stay right by oven as coconut will go from barely pale to burned in minutes. Toss coconut frequently to evenly toast. Set aside.
In a saucepan combine 1 1/2 cups toasted coconut (remaining is for decoration), milk, sugar, and flour. Whisk smoothly. Add eggs and salt vigorously whisk to combine.
Place over heat and continuously whisk to a boil. Mixture needs to make thick bubbles and look like pudding before removing from stove.
Pour into a large bowl. Place bowl over ice water to chill quickly and prevent bacteria growth. Add vanilla extract and Rum if using. Stir occasionally to prevent skin from forming on surface.
Whip cream and sugar to a soft consistency, do not whip as firm as you would for decorating a pie or cake.
Once coconut cream has cooled to room temperature, add half of whipped cream and fold together. Place remaining whipped cream in refrigerator.
Cut pound cake crosswise in 3 equal pieces. Cut each piece in 4 equal slices.
Place 4-pound cake slices on bottom of a standard-size trifle bowl.
Cover with 1/3 of coconut cream. Cover with another 4 slices of cake.
Cover with 1/3 of cream and cover with remaining pound cake slices. Cover with remaining coconut cream.
Remove whipping cream from fridge and whisk it until firm enough to decorate with.
Place in a piping bag fitted with a large French star tip and pipe rosettes on surface.
Sprinkle with remaining toasted coconut.