Toasted-Coconut-Cake Trifle
Toasted-Coconut-Cake Trifle is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. In a bowl, combine Neufchâtel, 1/3 cup sugar, milk and coconut extract.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a bowl, combine Neufchâtel, 1/3 cup sugar, milk and coconut extract.
Heat oven to 350°F.
Spread coconut evenly on a baking sheet; toast, stirring once or twice, until golden, 5 to 10 minutes.
In each of four 8-ounce serving glasses, divide and layer half of coconut cream, half of cake cubes and half of toasted coconut; repeat with remaining cream, cake and coconut.
Refrigerate at least 1 hour or up to 24.
If garnishing with candied lime: Bring a half-full small pot of water to a boil.
Place lime peels in a small mesh sieve; set over pot to submerge peels; boil 2 minutes.
Remove sieve and run peels under cold water.
Repeat boiling and cooling process with fresh water.
Refill same pot with 1/3 cup fresh water and 1/3 cup sugar; bring to a boil.
Place sieve over pot so peels are submerged; reduce heat to medium and simmer 5 minutes.
Pat peels dry with a paper towel; in a bowl, toss with remaining 2 teaspoons sugar to coat.
Top trifles with candied peels; serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.