Coconut Pineapple Trifle Recipe – Easy Layered Dessert

Last Updated on 4 months by Neha Deshmukh

Coconut Pineapple Trifle Recipe – Easy Layered Dessert

Hey everyone! If you’re looking for a dessert that’s both impressive and surprisingly easy to make, you’ve come to the right place. This Coconut Pineapple Trifle is a family favorite, and honestly, it’s the dessert I always reach for when I need something a little special but don’t want to spend hours in the kitchen. It’s a beautiful layered treat that’s perfect for parties, potlucks, or just a cozy night in.

Why You’ll Love This Recipe

This trifle is all about the textures and flavors. You’ve got the soft, sweet pound cake, the creamy custard, the juicy pineapple, and the delightful crunch of toasted coconut. It’s a tropical escape in every bite! Plus, it’s a make-ahead dessert, which is a huge win in my book. Seriously, who doesn’t love a dessert that gets better as it sits?

Ingredients

Here’s what you’ll need to create this dreamy trifle:

• 350 gm pound cake
• 335 gm pineapple (canned or fresh)
• 15-20 cherries, halved
• 0.5 cup grated coconut
• 400 grams coconut cream
• 0.33 cup milk
• 3 tablespoons sugar
• 2 eggs
• 3 tablespoons custard powder
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients for a sec! Using a good quality coconut cream really makes a difference – it gives the custard such a lovely richness. I prefer the canned kind for convenience, but you can definitely use freshly made coconut cream if you’re feeling ambitious.

Custard powder is key here for that classic trifle texture. You can find it in most supermarkets, or even online. It’s different than instant custard, so make sure you’re getting the powder form.

Trifles are actually quite adaptable! Traditionally, they were British desserts, but over time, they’ve been embraced and adapted all over the world. In India, you’ll often see variations using gulab jamun or rasmalai instead of fruit, which sounds amazing, right?

Step-By-Step Instructions

Alright, let’s get baking (well, assembling!). It’s super simple, I promise.

1. First, let’s make the custard. In a saucepan, whisk together the coconut cream, milk, sugar, eggs, custard powder, and a tiny pinch of salt until everything is smooth and combined.
2. Now, cook the mixture over low heat, stirring constantly. This is important to prevent sticking and lumps! Keep stirring until the custard thickens – it should coat the back of a spoon. Once it’s thickened, remove from the heat, cover the surface directly with plastic wrap (this prevents a skin from forming!), and let it cool completely.
3. While the custard is cooling, let’s prep the other layers. Chop the pound cake into bite-sized squares. Drain the pineapple (if using canned) and chop it into pieces. Halve those cherries, and toast the grated coconut in a dry pan over medium heat until it’s golden brown and fragrant. Keep a close eye on it – it burns easily!
4. Time to assemble! In an 8-inch trifle dish or a large glass bowl, arrange a layer of cake squares. Lightly drizzle over some of the pineapple syrup – this keeps the cake nice and moist.
5. Spread half of the cooled custard over the cake layer. Then, sprinkle with half of the chopped pineapple, cherries, and toasted coconut.
6. Repeat with another layer of cake, drizzle with more syrup, and top with the remaining custard, fruits, and coconut.
7. Finally, cover the trifle and refrigerate for at least 2 hours, or even better, overnight. This allows all the flavors to meld together and the layers to set.

Expert Tips

• Don’t skip the plastic wrap on the custard! It really does prevent that annoying skin from forming.
• If you’re using fresh pineapple, make sure it’s ripe and sweet.
• Toasting the coconut really elevates the flavor, so don’t skip that step!
• For a prettier presentation, reserve some of the fruit and coconut for garnishing the top.

Variations

• Vegan Adaptation: Swap the coconut cream for a plant-based cream alternative, use a vegan egg replacer, and ensure your custard powder is vegan-friendly.
• Gluten-Free Adaptation: Simply use a gluten-free sponge cake instead of traditional pound cake. There are some fantastic gluten-free options available these days!
• Spice Level: My grandmother always added a tiny pinch of cardamom or nutmeg to the custard. It adds a lovely warmth and complexity.
• Festival Adaptations: For Christmas, I love using cranberries and oranges alongside the pineapple. During Diwali, you could swap the pineapple for mangoes and add some chopped pistachios.

Serving Suggestions

This trifle is beautiful on its own, but a dollop of whipped cream or a sprinkle of chocolate shavings never hurt anyone! It pairs perfectly with a cup of chai or a glass of sparkling cider.

Storage Instructions

Leftover trifle can be stored in the refrigerator for up to 3 days. It might get a little softer over time, but it will still be delicious!

FAQs

What type of pound cake works best in this trifle?

A classic, slightly dense pound cake is ideal. You want something that will hold its shape and soak up the flavors without completely falling apart.

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple is delicious, but make sure it’s ripe and sweet. You might not get as much syrup with fresh pineapple, so you could add a tablespoon or two of pineapple juice to the cake layer.

How can I prevent the trifle from becoming soggy?

Drizzling the cake with just enough pineapple syrup to moisten it, but not soak it, is key. Also, making sure the custard isn’t too runny will help.

Can this trifle be made a day ahead?

Yes! In fact, it’s even better made a day ahead, as it gives the flavors time to meld together.

What is the best way to toast coconut for this recipe?

Use a dry pan over medium heat. Stir frequently to prevent burning. It only takes a few minutes for the coconut to turn golden brown and fragrant.