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Easy Coconut Cream Trifle

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An effortless, make-ahead trifle that layers tender white cake with quick stovetop coconut pudding, whipped coconut-infused cream, and toasted coconut for a crowd-pleasing dessert that’s both dazzling and easy.

  • Author: Sophia
  • Prep Time: 1 hour (including cake baking or cooling)
  • Cook Time: 15 minutes (pudding + toasting)
  • Total Time: 1 hour 15 minutes (plus chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Stovetop & No-Bake Assembly
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 white cake (homemade or box mix)
  • For the coconut pudding:
    • 4 eggs
    • 2 cups whole milk
    • ½ cup additional milk (to thin)
    • ½ cup sugar
    • 5 tbsp cornstarch
    • Pinch of salt
    • 2 tbsp butter
    • 1 cup flaked sweetened coconut
    • 1½ tsp vanilla extract
  • For the coconut whipped cream:
    • 2 cups whipping cream
    • ¼ cup sugar
    • 1 tbsp coconut extract
  • 1 cup flaked sweetened coconut (for toasting)

Instructions

  1. Use cooled baked or boxed white cake and cut into cubes.
  2. Make coconut pudding: whisk 2 cups milk and eggs. In a saucepan, combine sugar, cornstarch, and salt; gradually whisk in milk-egg mix until smooth.
  3. Heat over medium, whisking often. Once thick and bubbling, cook 1 minute more before removing from heat.
  4. Stir in vanilla, butter, and 1 cup coconut. Whisk occasionally while cooling; then whisk in the extra ½ cup milk for a creamy texture.
  5. Prepare whipped cream: whip cream with sugar and coconut extract to stiff peaks.
  6. Toast coconut: cook over low-medium heat, stirring frequently until golden and fragrant, then cool.
  7. Assemble in a trifle dish: layer cake cubes, pudding, whipped cream, and toasted coconut. Repeat for 3–4 layers; end with whipped cream and coconut garnish.
  8. Chill several hours for best flavor and clean layers, or serve immediately if time is short.

Notes

  • Whisk the coconut pudding as it cools to prevent a skin from forming. :contentReference[oaicite:1]{index=1}
  • Depending on your dish size, use one-third or one-quarter portions of pudding, cream, and toasted coconut per layer. :contentReference[oaicite:2]{index=2}
  • Toasting coconut can be done while the pudding cooks to save time. Watch carefully—it can burn quickly. :contentReference[oaicite:3]{index=3}
  • This dessert can be prepped ahead with components made days in advance and assembled hours before serving. :contentReference[oaicite:4]{index=4}

Nutrition

Find it online: https://savorymomskitchen.com/easy-coconut-cream-trifle/