This easy coconut cream trifle gives me all the coconut cream pie vibes with a fraction of the effort. I layer tender white cake cubes with a quick stovetop coconut pudding, fluffy coconut-kissed whipped cream, and toasty flakes of coconut. It’s my low-stress, make-ahead showstopper for potlucks, BBQs, and anytime I want to feed a crowd without fuss.

Why You’ll Love This Recipe

I lean on simple components I can prep ahead, then I stack everything into a gorgeous trifle bowl. I keep costs down by making the pudding with milk instead of cream, and I boost coconut flavor with extract and toasted flakes. I also love that I can customize the cake, the level of sweetness, and even the add-ins. When I want dessert that looks impressive but takes minimal hands-on time, I make this.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake

• 1 white cake (homemade or from a cake mix)

For the coconut pudding

• 4 eggs

• 2 cups whole milk

• 1/2 cup whole milk (to thin the pudding as it cools)

• 1/2 cup sugar

• 5 tbsp cornstarch

• pinch salt

• 2 tbsp butter

• 1 cup flaked sweetened coconut

• 1.5 tsp vanilla

For the coconut whipped cream

• 2 cups whipping cream

• 1/4 cup sugar

• 1 tbsp coconut extract

For the toasted coconut

• 1 cup flaked sweetened coconut

Directions

1. I bake the white cake first (or use a cooled boxed cake) so it’s ready when I assemble the trifle.

2. I whisk 2 cups whole milk with the eggs in a bowl. In a medium pot, I whisk together sugar, cornstarch, and a pinch of salt. I slowly pour in the milk-egg mixture, whisking smooth to avoid lumps.

3. Over medium heat, I cook the mixture, whisking often so it doesn’t scorch. When it thickens and starts to bubble, I whisk constantly and let it boil for 1 minute.

4. I remove it from the heat and stir in vanilla, butter, and 1 cup flaked coconut. As it cools, I whisk it occasionally to prevent a skin. When it’s warm-cool, I whisk in the extra 1/2 cup milk to loosen it to a spoonable custard.

5. For the topping, I whip the cream with sugar and coconut extract to stiff, fluffy peaks.

6. I toast the remaining coconut in a dry skillet over low-medium heat, stirring until golden and fragrant. I cool it completely.

7. To assemble, I cut the cake into cubes. In a trifle dish, I add a layer of cake, then a layer of coconut pudding, a layer of coconut whipped cream, and a shower of toasted coconut. I repeat to make 3–4 layers, ending with whipped cream and a final sprinkle of toasted coconut.

8. I chill to set, or I serve right away if I can’t wait.

Servings and timing

I plan for about 12 servings. I give myself about 1 hour of prep (including baking or cooling time for the cake if needed), 15 minutes of stovetop cooking for the pudding, and about 1 hour 15 minutes total. I like to assemble a few hours ahead so the layers settle and slice cleaner.

Variations

• Angel food twist: I swap in angel food cake for a lighter, airy bite.

• Coconut-lime: I brush the cake layer with fresh limeade and fold lime zest into the whipped cream for a bright finish.

• Extra coconut: I trade some of the whole milk for canned coconut milk in the pudding for deeper coconut flavor.

• Rum splash: I drizzle a little spiced rum over the cake cubes for a grown-up version.

• Gluten-free: I use a gluten-free white cake mix and assemble as written.

• Shortcut pudding or topping: I use instant coconut cream pudding or substitute whipped topping if I’m in a rush (I double the amount of whipped topping since it’s lighter).

storage/reheating

I cover the trifle and refrigerate it. I find it’s best within 24 hours, but it keeps up to 3 days (the cake softens more each day). I don’t freeze this dessert, and I never reheat it—this is a chilled, make-ahead treat. If I’m prepping components, I refrigerate pudding and whipped cream separately up to 2 days, toast the coconut ahead, and assemble a few hours before serving.

FAQs

Can I make this the day before?

I do. I assemble it the night before, keep it chilled, and it slices beautifully the next day.

How do I avoid a cornstarch taste in the pudding?

I let the custard bubble for a full minute after it thickens, whisking constantly. That brief boil cooks out the starch flavor.

What if my trifle seems dry or I’m using a large dish?

I plan for 3 generous layers instead of 4, and I don’t skimp on the pudding and whipped cream. If my dish is extra large, I make 1.5–2x the pudding and cream.

Can I cut the sweetness?

I use unsweetened flaked coconut and reduce the sugar in the whipped cream to 2–3 tablespoons. I also choose a less sweet cake.

How do I make neat layers?

I cube the cake evenly, level each pudding layer with an offset spatula, pipe or dollop the whipped cream to the edges, and wipe the inside rim of the bowl as I go.

Conclusion

I keep this trifle in my back pocket for every crowd-pleasing occasion. With a quick coconut custard, plush whipped cream, and toasty coconut, I get maximum flavor for minimal effort. I love that it’s flexible, budget-friendly, and reliably impressive—exactly what I want from a make-ahead dessert.