Tropical Trifle – when you hear the name, what comes to your mind? 🙂 All tropical flavors, right? Trifle is one of my favorite dessert to make when I have a lot of guests coming. It is one of the oldest recipes on the blog (which deserves an uplift, but I am waiting for a party type gathering plus some extra time to photograph!) and I was really wondering why I never made variations and posted, apart from the Black Forest Trifle in cups, and yes, the Mango Trifle as well!
This trifle screams tropical – coconut in every bite along with pineapples and cherries. The whole point is that it is so easy to put together and doesn’t take too much time. Just assemble everything, push it into the fridge and let it set during the time you concentrate on the other tasks on hand. It is definitely a crowd pleaser too…
Now this easy yet delicious trifle post goes off to Shanaz, while she gets ready to enjoy her vacation. She had asked for the guest post even before I went on vacation. I thought I would cook something new for her, but my mood never came through and I struggled with my photography. I had already made this at that time, and thought I will wait if I am able to get through something better for her. But when I realized I was getting late, I decided to settle down with this trifle, though I was not sure if she would like the recipe – isn’t it too simple, I thought. I did the amends on the pictures, send my post to her and waited with some trepidation. She then messaged me that it would be the first trifle post on her blog! Wow! I am really glad I chose this post for her guest post series…
I don’t think I need to say more about Shanaz. She was guest on my blog sometime back and I have already written so much about her. Would you love to check out the recipe? Then please go ahead and check out her post for the recipe and more about the post…
- 350 gm pack pound cake
- 335 gm pack pineapple
- 15-20 cherries
- 1/2 cup grated coconut
- FOR CUSTARD:
- 400 grams tin of coconut cream
- 1/3 cup milk
- 3 tablespoon sugar
- 2 large eggs
- 3 tablespoon custard powder
- Pinch of salt
- First, we will make the custard so that it cools down in time to arrange the trifle. Whisk all the ingredients under “For the Custard” in a saucepan till smooth.
- Bring it to cook on low flame, stirring occasionally to avoid the mixture sticking to the bottom.
- When the mixture starts heating, you will see the mixture getting thicker and glossy. Switch off, cover and allow it to cool.
- Chop the pound cake into squares and set aside. Drain the pineapple from the pack and set the syrup aside. Chop the pineapples into bite-sized pieces. Chop the cherries in half.
- Lightly toast the coconut in a hot pan till dry and slightly browned. Set aside to cool.
- To assemble, in an 8-inch pan, prepare one layer of cake at the bottom. Spritz some of the syrup on it to keep in moist.
- Spread half the custard on it, and half of the pineapple, cherries, and coconut.
- Prepare another layer of cake on top and spray with some more syrup. Spread the remaining custard on it and top it with the remaining pineapple, cherries, and coconut.
- Allow the trifle to rest in the fridge for around 2 hours or until the time of serving.