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Berry Cream and Coconut Trifle

servings: 8-12
Berry Cream and Coconut Trifle

prep time


total time





Berry Cream and Coconut Trifle

servings: 8-12


  • 6 Tbsp. unsalted butter
  • ½ cup sugar and ¼ cup sugar (divided)
  • ½ cup Hood® Light Cream
  • 1 tsp. vanilla extract
  • 1 ½ cups cake flour
  • 2 tsp. baking powder
  • ½ tsp. kosher salt
  • 4 egg whites

Berry Coconut Cream

  • 2/3 cup high quality preserves (such as blackberry, raspberry, or blueberry)
  • 2/3 cup sweetened condensed coconut milk (or coconut cream)
  • 1 cup plain 2% Greek yogurt
  • Fresh berries for layering (i.e. raspberries, blackberries, strawberries, blueberries)

Whipped Cream

Garnish (optional)

  • Coconut chips
  • Mint leaves

Preheat oven to 300°F. By hand or with a stand-up mixer, mix together the butter and ½ cup sugar in a large bowl until light. In a separate bowl, combine Hood® Light Cream and vanilla extract. In small mixing bowl, combine cake flour, baking powder, and salt. Add ½ of dry ingredients to the sugar mixture, then add the cream mixture, then the rest of the dry ingredients. Mix thoroughly after each addition. Set aside.
Use a stand-up mixer and begin whipping egg whites to soft peaks. While the mixer is running, slowly stream in remaining ¼ cup sugar and whip to stiff peaks. Pouring in a third of the egg whites at a time, fold them into the batter. Grease and flour a 9x9 pan. Bake at 300°F until light golden and cooked through, about 16 minutes. To ensure it’s cooked through, an inserted toothpick should come out clean. Let cake cool and cut into small 1” squares.

Berry Coconut Cream:
Warm preserves gently in a small sauce pan over low heat until melted. Add sweetened condensed coconut milk and mix thoroughly. Let cool to room temperature, then stir into Greek yogurt.

Whipped Cream:
Combine all ingredients and whip until you create stiff peaks.

Layer trifle with cakes, berry cream, whipped cream and fresh berries. Garnish with mint leaves and coconut chips.



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