RASPBERRY COCONUT TRIFLE

Raspberry Coconut Trifle image

Provided by Irmgard

Categories Dessert

Time 5h30m

Yield 12 serving(s)

Number Of Ingredients 17

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200 g butter, softened
50 g unsweetened desiccated coconut, soaked in water for 1 hour and then squeezed dry
200 g demerara sugar
200 g all-purpose flour
3 teaspoons baking powder
4 eggs
1 tablespoon milk
2 tablespoons coconut milk
2 tablespoons cornstarch
5 tablespoons icing sugar
398 ml ready-to-serve custard (I used PC Devon Custard)
398 ml coconut milk, less the 2 tbsp. needed for the cake
4 tablespoons coconut rum, such as Malibu
1 lime, juice and zest of
300 g frozen raspberries, defrosted (or use fresh if in season)
1 1/2 cups seedless raspberry jam
3/4 cup whipping cream

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.