Coconut Berry Trifle

5 from 2 votes

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.

Prep Time1

Cook Time45

Total Time1 45

Course: Dessert

Cuisine: American

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

Servings:

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