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!
*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.
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.
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.
FAQs
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.
No, this dessert is not one that can be frozen.
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.
Use whatever berries or fruit you like. You can also sprinkle coconut flakes on top of the cheesecake layer.
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:
- Tres Leches Cake
- Homemade Chewy Brownies
- Brownie Ice Cream Cake
- No Churn Strawberry Ice Cream
- Chewy Rice Krispie Treats
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Berry Coconut Trifle
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
- Cut cake into 1" cubes; set aside.
- Mix berries in a bowl; set aside.
COCONUT CHEESECAKE LAYER:
- In a large bowl beat the whipping cream and powdered sugar until stiff peaks; set aside.
- 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:
- 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.
Notes
- 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.
- You can also make this in small mason jars or plastic cups for ready to grab individual servings.
- 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.
- You can also sprinkle coconut flakes on top of the cheesecake layer for more coconut flavor.
