Coconut Berry Trifle

This Coconut Berry Trifle is the perfect summer treat. Sweet fruit and cake pieces in patriotic colors, layered with a creamy, dreamy coconut cream filling. Once your family and guests see the trifle on display, the question on everyone’s mind will be “When’s dessert?”

A good summer dessert tastes sweet without being so dense or heavy that you feel like you need a nap afterward. This red, white, and blue trifle hits all the right flavor notes: creamy, fluffy, sweet, and cool.

With 3 summer holidays, this is my go-to Yankee Doodle Dessert. Blue and red berries are combined with white cake and coconut cream to give you a dessert bursting with so much Americana you’ll want to salute it.

One of my favorite things about this Independence Day Trifle is that I can load up on the berries. While nobody will mistake this for health food, it’s a sweet & easy way to get the kiddos to eat more fresh fruit. And as treats go, it’s a nice alternative to your typical sugar-bomb dessert.

The cake portion of this recipe requires a few extra steps to achieve that angel food fluffiness. It’s not overly complicated, but you’ll want to read the recipe carefully. 

INGREDIENTS

The berry trifle begins with a white cake made from eggs, granulated sugar, lemon juice, coconut oil, water, two kinds of four, and salt. The coconut cream is made from heavy whipping cream, powdered sugar, vanilla extract, cream cheese, and cream of coconut. The fruit filling/topping is made from strawberries, raspberries, blueberries, and blackberries. 

HOW TO MAKE COCONUT BERRY TRIFLE

MAKING THE CAKE

1. Separate the egg whites and egg yolks into two large mixing bowls. Set the egg whites aside and let sit at room temperature.
2. Whisk the yolks until slightly thickened, then add 1/2 cup of granulated sugar, and continue whisking until the egg yolks are thick and lemon-colored.
3. Whisk in lemon juice, coconut oil, and water.
4. In a third bowl, combine the 2 flours and salt and add it to the yolk mixture.
5. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
6. Gradually add the remaining 3/4 cup granulated sugar, beating on high until stiff, glossy peaks form.
7. Gently fold 1/4 of the egg whites into the yolk mixture, then add this entire mixture back into the remaining egg whites and fold in. (Do not overmix. Little clumps of egg whites are ok)
8. Spoon into a greased angel food cake pan (or two 8-inch cake pans), smooth the top.
9. Bake at 325 degrees for 40-45 minutes until the cake springs back when touched and is lightly golden brown. Remove the side of pan and let cool completely.

MAKING THE COCONUT CREAM

1. Wash your mixing bowl and your whisk, and dry well. Place in the freezer for 5 minutes.
2. Beat the cream in your chilled bowl until it begins to thicken, then add the powdered sugar and vanilla until it is very thick and dense-looking.
3. Remove all the whipped cream from the mixing bowl and reserve.
4. Immediately add softened cream cheese, and beat for a few seconds, add the cream of coconut and beat on medium until combined.
5. Add in half of your whipped cream to the coconut cream cheese mixture and beat on medium speed until combined.

BUILDING THE TRIFLE

Cut the cake into cubes.

Wash and dry your berries, combine the strawberries and raspberries in one bowl, and blueberries and blackberries in another bowl.

Layer the bottom of your trifle dish in a single layer with cake, make a small mound of cake in the center of dish.

Carefully spoon on your coconut cream in an even layer.

Layer your red berries. Start with the outside making sure that you have enough to make the layer even, then fill the middle.

Add another layer of cake.

Another layer of coconut cream.

Add the blueberries and blackberries to the top.

Add a dollop of your whipped cream and garnish as desired – shredded coconut and a whole strawberry makes a nice garnish.

WHAT IS A TRIFLE?

The word trifle is a translation of the French word meaning “something of little importance.” A more accurate definition as it applies to the dessert would be “easy to make…no big deal.” And there’s nothing I love more than an easy recipe – especially one that looks complicated. If you want to let everyone think you worked your tail off to make this delicious dessert, your secret is safe with me! 😉 

Some other sweet treats with berries include Berries on a Cloud Cupcakes and Homemade Blueberry Lemon Sweet Rolls.

HOW DO YOU LAYER A BERRY TRIFLE?

From the bottom up, the order should be cake, cream, fruit, repeat. The cake layer at the bottom absorbs the liquids, the fruit layer on the top is the most visually appealing of the ingredients, and the cream layer holds everything together. No matter how many layers you make, always finish with fruit on the top. It “announces” the flavors about to be enjoyed.

DO YOU NEED A SPECIAL DISH FOR A TRIFLE?

Yes and no. Yes, it’s possible to serve a trifle in a different type of dish, but you miss out on the visual experience. A trifle dish shows off all the delicious layers of your dessert, and looks fantastic sitting at the center of your table.

I also love to serve them in individual dishes. Glass jars work great to showcase individual servings.

CAN YOU FREEZE BERRY TRIFLE?

You know me – I’m all about the freezer. But every now and then I run into a recipe that’s just not freezer-friendly. This is one of those recipes. So I simply say, “Enjoy it fresh.”

HOW FAR AHEAD CAN I MAKE THIS BERRY TRIFLE?

You absolutely can make this ahead of time, but not too far ahead. Preparing and chilling your berry trifle overnight in the fridge allows your cake pieces to soak up the fruit juices. It will be moist but not mushy. For peak freshness, plan to serve your berry trifle within 12 hours of making it.

PRO TIPS/RECIPE NOTES

• The type of cake in this recipe is similar to angel food cake, thus calling for an angel food cake pan. You can make this without this special pan, but if you decide to invest in one, here are a few recommendations: Get a two-piece pan, allowing the sides to separate from the bottom. This helps with cooling the cake and removing it from the pan. I also recommend staying away from non-stick coatings. A rising angel food cake does better when the pan has some grippiness to “hold onto” while it’s rising. 
• When placing the cut cubes of cake into your trifle dish, point the darker sides of your cubes inward, toward the center, leaving the lighter edges pointing outward to the edge of the glass. This gives the entire dessert a more appetizing presentation.
• While this dessert practically screams “summer,” this is a dish best kept indoors during the warmer months. Yes, it would look SO GOOD outside on the picnic table. But the dairy content of this summer berry trifle isn’t built to sit in the summer sun.  
• Short on time? Grab a ready-made angel food cake from the grocery store. Chop it into ice cube-sized pieces, and you’re ready to begin making the coconut cream.

WHAT OTHER RECIPES CAN YOU MAKE WITH BERRIES?

• Make this delicious Strawberry Pie.
• Make this Strawberry Cake in a Jar.
• Create this  Fresh Raspberry Tart.
• Prepare this Easy Freezer Strawberry Sorbet.
• Make these Blueberry Bars.

The next time you make this Coconut Berry Trifle recipe, I would love to see it! Snap a picture and share it with me on Instagram using the hashtag #happymoneysaver and tagging me @happymoneysaver!

Coconut Berry Trifle

This easy-to-make berry trifle combines lots of sweet berries and fluffy coconut cream, layered with bites of homemade angel food cake. It’s a parfait, pudding, and shortcake, all combined to make your new favorite summer dessert.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: 4th of July Trifle, Berry Trifle, Summer Berry Trifle

Prep Time: 1 hour

Cook Time: 45 minutes

Total Time: 1 hour 45 minutes

Servings: 12

Calories: 687kcal

Author: Karrie

Ingredients

CAKE INGREDIENTS

• 6 eggs, separated by yolks and whites
• 1 1/4 cup granulated sugar, divided into 1/2 cup and 3/4 cup
• 3 tbsp lemon juice
• 3 tbsp coconut oil
• 4 tbsp water
• 1 1/2 cup flour
• 1/4 cup coconut flour
• 1/2 tsp salt

COCONUT CREAM

• 3 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 15 oz can of cream of coconut (not coconut milk)

FRUIT

• 2 cups strawberries, sliced
• 2 cups raspberries
• 2 cups blueberries
• 2 cups blackberries

Instructions

Making the Cake

• Separate the egg whites and egg yolks into two large mixing bowls. Set the egg whites aside and let sit at room temperature.
• Whisk the yolks until slightly thickened, then add 1/2 cup of granulated sugar, and continue whisking until the egg yolks are thick and lemon-colored.
• Whisk in lemon juice, coconut oil, and water.
• In a third bowl, combine the 2 flours and salt and add it to the yolk mixture.
• Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
• Gradually add the remaining 3/4 cup granulated sugar, beating on high until stiff, glossy peaks form.
• Gently fold 1/4 of the egg whites into the yolk mixture, then add this entire mixture back into the remaining egg whites and fold in. (Do not overmix. Little clumps of egg whites are ok)
• Spoon into a greased angel food cake pan (or two 8 inch cake pans), smooth the top.
• Bake at 325 degrees for 40-45 minutes until the cake springs back when touched and is lightly golden brown. Remove the side of pan and let cool completely.

Coconut Cream

• Wash mixing bowl and whisk, and dry well. Place in the freezer for 5 minutes.
• Beat the cream until it begins to thicken, then add the powdered sugar and vanilla until it is very thick and dense looking.
• Remove all the whipped cream from the mixing bowl and reserve.
• Immediately add softened cream cheese, and beat for a few seconds, add the cream of coconut and beat on medium until combined.
• Add in half of your whipped cream to coconut cream cheese mixture and beat on medium speed until combined.
  

Making the Trifle

• Cut the cake into cubes
• Wash and dry your berries, combine the strawberries and raspberries in one bowl, and blueberries and blackberries in another bowl.
• Layer the bottom of your trifle dish in a single layer with cake, make a small mound of cake in the center of dish.
• Carefully spoon on your coconut cream in an even layer.
• Layer your red berries. Start with the outside making sure that you have enough to make the layer even, then fill the middle.
• Add another layer of cake.
• Another layer of coconut cream.
• Add the blueberries and blackberries to the top.
• Add a dollop of your whipped cream and garnish as desired (shredded coconut and a whole strawberry makes a nice garnish)

Notes

When placing the cut cubes of cake into your trifle dish, point the darker sides of your cubes inward, toward the center, leaving the lighter edges pointing outward to the edge of the glass.

The dairy content of this summer berry trifle isn’t built to sit in the summer sun so store indoors.

Short on time? Grab a ready-made angel food cake from the grocery store. Chop it into ice cube-sized pieces, and you’re ready to begin making the coconut cream.

Nutrition

Serving: 1g | Calories: 687kcal | Carbohydrates: 74g | Protein: 8g | Fat: 41g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 236mg | Potassium: 247mg | Fiber: 6g | Sugar: 54g | Vitamin A: 1322IU | Vitamin C: 29mg | Calcium: 90mg | Iron: 2mg

Tried this recipe?Mention @happymoneysaver or tag #happymoneysaver!

This recipe was first posted June 8, 2015, but has been updated with new photos and better detailed instructions on July 1st, 2021.