Berry Coconut Trifle

  • This Berry Coconut Trifle uses angel food cake or pound cake, a coconut cheesecake layer, and fresh berries! It’s a simple and easy to make trifle dessert that everyone will love!

    A trifle bowl filled with angel food cake, coconut cheesecake filling, strawberries, blueberries, and raspberries. All in pretty layers.

    *ORIGINALLY PUBLISHED JULY 2014. PHOTOS, TEXT, AND RECIPE UPDATED.*

    Trifles are such an easy dessert and they are so pretty to look at! They are sure to impress and honestly I think they can be even more show stopping than tall layer cakes. It’s a perfect dessert for spring and summer alike.

    This berry coconut trifle has actually been on the blog for a very long time….it just needed a hefty makeover. I actually forgot about this dessert which is a shame because they are so easy to prepare! You can use homemade cake or store bought to speed things up if needed.

    All the ingredients to make a berry coconut trifle.

    INGREDIENTS:

    CAKE: You can use a store bought angel food cake or a homemade one. Pound cake would also be great! Use this Pound Cake recipe for a delightful homemade version!


    HEAVY WHIPPING CREAM:
    It needs to be 36%-40% butterfat. This will make sure it doubles in size and holds its shape when whipped. Also, cold cream whips up faster and taller.
    POWDERED SUGAR

    CREAM CHEESE
    COCONUT MILK
    CINNAMON
    VANILLA

    FRESH BERRIES: I recommend only using fresh berries for this dessert. Frozen can be used but it will bleed into the layers and won’t be as pretty. Just something to think about.

    Pictures showing how to make the coconut cheesecake filling.

    HOW TO MAKE BERRY COCONUT TRIFLE:

    COCONUT CHEESECAKE FILLING: In a large bowl beat the heavy cream and powdered sugar until stiff peaks form; set aside. In another large bowl beat the cream cheese until soft then add the coconut milk, vanilla, and cinnamon. Beat until smooth and creamy. Fold in whipped cream.

    CAKE: Cut cake into small 1″ cubes and set aside.

    ASSEMBLY: Spread 1/3 of the coconut cheesecake filling in the bottom of a large trifle bowl. Layer 1/3 of the berries then 1/2 of the cubed cake. Repeat until ingredients are gone.

    Pictures showing how to layer the trifle.
    A large spoon dishing up a portion of berry coconut trifle.

    FAQs

    CAN I MAKE THIS TRIFLE IN ADVANCE?

    Yes, this trifle can be made the day before. Especially when using pound cake. Angel food cake will soak up more of the cheesecake filling and become soft over time.

    CAN I FREEZE THIS TRIFLE?

    No, this dessert is not one that can be frozen.

    WHAT IF I DON’T LIKE COCONUT?

    The coconut flavor is not very strong in this trifle but if you would like you can omit the coconut milk and replace it with 1 cup heavy whipping cream.

    HOW TO MAKE THIS MY OWN?

    Use whatever berries or fruit you like. You can also sprinkle coconut flakes on top of the cheesecake layer.

    Overhead view of trifle showing the pretty berries on top. Garnished with whipped cream and fresh mint.

    When making this in advance I actually prep all the layers and store them separately and then assemble just before taking it to the party or serving. You can also make this in small mason jars or plastic cups for ready to grab individual servings.

    MORE DELICIOUS DESSERTS:

    HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!

    Berry Coconut Trifle
    Prep Time
    30 mins
    Total Time
    30 mins
     

    This Berry Coconut Trifle uses angel food cake or pound cake, a coconut cheesecake layer, and fresh berries! It's a simple and easy to make trifle dessert that everyone will love!

    Course: Dessert
    Cuisine: American
    Keyword: berry trifle
    Servings: 10
    Calories: 322 kcal
    Author: Malinda Linnebur
    Ingredients
    • 1 prepared angel food cake or pound cake
    • 2 (16oz) (483g) cartons strawberries, washed and sliced
    • 2 (6oz) (170g) cartons blueberries, washed
    • 2 (6oz) (170g) cartons raspberries, washed
    COCONUT CREAM CHEESE LAYER:
    • 2 cups (475ml) heavy whipping cream
    • ¾ cup (75g) powdered sugar
    • 2 (8oz) (226g) packages cream cheese, softened
    • 1 (13.5 floz) (399ml) can coconut milk
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla
    Instructions
    1. Cut cake into 1" cubes; set aside.

    2. Mix berries in a bowl; set aside.

    COCONUT CHEESECAKE LAYER:
    1. In a large bowl beat the whipping cream and powdered sugar until stiff peaks; set aside.

    2. In another large bowl beat the cream cheese until smooth. Add the coconut milk, cinnamon, and vanilla. Beat until smooth. Fold in whipped cream.

    ASSEMBLY:
    1. Spread ⅓ of the coconut cheesecake in the bottom of a large trifle bowl. Top with ⅓ of the mixed berries and ½ of the cubed cake. Spread another ⅓ of the cheesecake, ⅓ of the berries, and the remaining cubed cake. Top with remaining cheesecake and berries. Refrigerate until ready to serve.

    Recipe Notes
    1. MAKE-AHEAD: This can be made a day in advance. Angel food cake will soak up more of the cheesecake filling and become soft over time. When making this in advance I actually prep all the layers and store them separately and then assemble just before taking it to the party or serving.
    2. You can also make this in small mason jars or plastic cups for ready to grab individual servings.
    3. The coconut flavor is not very strong in this trifle but if you would like you can omit the coconut milk and replace it with 1 cup of heavy whipping cream.
    4. You can also sprinkle coconut flakes on top of the cheesecake layer for more coconut flavor. 
    Nutrition Facts
    Berry Coconut Trifle
    Amount Per Serving
    Calories 322 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 11g69%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 65mg22%
    Sodium 194mg8%
    Potassium 85mg2%
    Carbohydrates 39g13%
    Fiber 1g4%
    Sugar 28g31%
    Protein 3g6%
    Vitamin A 696IU14%
    Vitamin C 1mg1%
    Calcium 62mg6%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.
  • Share Your Thoughts

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.