Coconut Raspberry Trifle Recipes

Steps:

• In a medium saucepan have 2 cups of water boiling. Place gelatin into a medium heat-proof bowl or large heat-proof measuring cup. Pour the hot water over the gelatin. Stir to make sure it dissolves. Add 2 cups of cold water to the gelatin. Place the raspberries in the bottom of a 2 quart trifle bowl. Pour the gelatin over the raspberries and place it in the refrigerator to set completely, about 4 hours.
• Once the jelly is set, soak the ladyfingers in a baking dish with the sherry, coating both sides until saturated but still firm. Lay a row of ladyfingers over the top of the gelatin. Stir the coconut into the pudding and layer it over the ladyfingers. Whip the cream until stiff then carefully smear on top of the pudding. Decorate with chocolate shavings and cherries. Serve right away or keep refrigerated until ready to eat.

Steps:

• Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 minutes. Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.
• Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.
• Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.

Steps:

• Preheat the oven to 350 degrees F.
• Grease and line a 9" springform pan.
• Beat all the cake ingredients together until smooth, pour into the pan, and smooth the top.
• Bake for 40 to 45 minutes until golden and risen.
• Let cool completely.
• Meanwhile, whisk the cornstarch and 2 tablespoons icing sugar into the remaining coconut milk.
• Bring the custard to a boil, then whisk in the coconut milk mixture.
• Keep whisking until it come to a boil and is fairly thick.
• Pour into a bowl, cover immediately with plastic wrap, and let cool.
• Mix the coconut rum with the lime zest and juice and 2 tablespoons of the icing sugar.
• Crush half of the raspberries and mix together with the raspberry jam, then fold in the remaining whole berries.
• Cut the cooled cake into cubes and put a layer on the bottom of your serving bowl.
• Sprinkle with some of the rum mixture, then top with some of the raspberry mixture.
• Repeat, but this time with the custard.
• Keep layering, alternating fruit layer with custard layer, until all the ingredients are used up.
• Whip the cream with the remaining icing sugar until soft peaks form, then spread over the top of the trifle.
• Refrigerate for at least 4 hours - the longer it stands, the more the flavours mingle.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a deep 20cm loose-bottom cake tin. Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. Bake for 40-45 mins until golden and risen. Cool completely on a rack; once cold, put into the fridge. Meanwhile, prepare the custard - whisk the cornflour and 1 tbsp icing sugar into the remaining coconut cream until smooth. Bring the custard to the boil, then whisk in the coconut mix. Keep whisking until it's boiling and fairly thick. Tip into a bowl, cover with cling film straight away, then cool.
• Mix the Malibu, lime zest and juice and 2 tbsp icing sugar. Trim off the top of the cake if it's domed, then cut into three horizontally using a bread knife or serrated knife.
• Line the cleaned cake tin with plenty of cling film (a little oil helps it to stick), then put a circle of cake back in the bottom. Sprinkle with some of the Malibu mix. Crush 100g of the raspberries and mix well into the jam, then fold in 100g whole raspberries. Spoon onto the sponge in the tin but don't go right to the edges.
• Top with the second piece of cake, sprinkle with more of the Malibu mix, then spoon the custard over and spread it out. Top with the final layer of cake, sprinkle with remaining Malibu, then chill for at least 4 hrs, covered with cling film, to let the layers firm up and the flavours mingle.
• Once set, remove the cake from the tin, then slide it onto a serving plate. Softly whip the cream with the final 1 tbsp icing sugar, then spread over top of the cake. Scatter with the remaining whole raspberries and decorate with fresh shredded coconut, if you like.

Steps:

• Combine sweetened condensed milk, coconut milk, milk, egg yolks, and cornstarch in a saucepan over low heat; cook, stirring constantly, until thickened into a custard, about 10 minutes.
• Divide custard between 2 bowls. Mix 2 1/2 cups shredded coconut into the first bowl of custard. Fold cocoa powder into the second bowl of custard. Let custard mixtures cool, about 10 minutes.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
• Pour 1/4 cup milk into a shallow bowl. Dip ladyfingers briefly in milk and arrange in the bottom of a glass trifle bowl. Spoon coconut custard on top. Layer remaining ladyfingers and chocolate custard on top. Smooth whipped cream over the top.
• Place 1 1/4 cup shredded coconut in a small skillet over low heat. Cook and stir until toasted and fragrant, 3 to 5 minutes. Let cool.
• Sprinkle toasted coconut and chocolate over whipped cream. Cover and refrigerate until flavors meld, about 4 hours.

Steps:

• Trim crust from top, sides and bottom of cake. Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake. Cut into 1-in. cubes. , Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice. Chop chocolate; set aside 2 tablespoons for garnish. Sprinkle remaining chocolate and 1 cup coconut over cake. , In a large bowl, combine the milk, cream, dry pudding mix and remaining orange juice; beat on low for 2 minutes. Spoon over cake. Sprinkle with remaining coconut and reserved chocolate. Refrigerate for at least 4 hours before serving.