Easy Coconut Cream Trifle – Ingredients. Bake at 350 F for 12-14 minutes, stirring often to avoid burning. Make the jelly according to pack instructions. Toast coconut AND nuts. In small jars or dishes, layer one tablespoon of crushed vanilla wafers, one to two tablespoons of pineapple cheesecake, one to two tablespoons of pineapple chunks and repeat until the jar or dish is filled. At the cold water stage, use the juice from the pineapple tin and make up the amount with cold water. Whisk together 2 cups whole milk (homogenized) and 4 whole eggs in a bowl. Lay the pineapple pieces over those. Put cream, coconut-milk powder and sugar in a large bowl and beat with electric hand mixer until firm peaks form. I used a Duncan Hines Pineapple Supreme cake which was DELICIOUS and full of pineapple flavor. Becky Excell shares her delicious recipe for a festive pineapple and coconut trifle! If you want to add some pineapple flavor to a regular yellow cake mix, simply add some pineapple juice to the batter before you bake it. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant. Cover and chill 1 hour. Easy Coconut Cream Trifle – Step-by-Step Instructions. Our pineapple-packed Pina Colada Trifle is sure to be a welcome and novel dessert, making it one of the best potluck dishes around! Slice your gluten free Madeira sponge cake into thin finger shapes. Whisk to combine and bring to a boil over low heat. How to make coconut & pineapple trifle. In a trifle dish or glass bowl, layer half each of cake cubes, pudding, pineapple, and coconut. Firstly, cut the cake into small cubes, then place these cake pieces into the bottom of a large glass trifle bowl. https://www.sbs.com.au/food/recipes/pineapple-and-coconut-trifles Arrange sponge roll pieces in the base of a 20cm glass trifle dish, starting by pushing slices upright onto side of the dish, then pile remaining sponge in the centre. Take your 2.5l trifle … Line each of 4 old-fashioned glasses with angel food cake round and sprinkle with 1/2 teaspoon rum, if desired. Here’s what you need to make Pina Colada Trifle: 1 cake mix, prepared, baked, and sliced into cubes, about 3-4 cups of cubed cake. Repeat layers and top with cherries. Beat in 2 tablespoons of reserved pineapple juice and 1/2 cup pineapple chunks. For the custard: Place 2 cups cream, 1/2 cup sugar, 1/2 cup coconut flakes and the vanilla seeds and pod in a medium saucepan. Fold in whipped topping or whipped cream. Drop scant 1 tablespoon jam on each; spread jam to edge of cake. 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