Raspberry & coconut trifle cake

Recipe uploaded by

Jane Hornby

3 ratings

Recipe by Jane Hornby

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1. Heat oven to 180C/fan 160C/gas 4. Butter and line a deep 20cm loose-bottom cake tin. Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. Bake for 40-45 mins until golden and risen. Cool completely on a rack; once cold, put into the fridge. Meanwhile, prepare the custard - whisk the cornflour and 1 tbsp icing sugar into the remaining coconut cream until smooth. Bring the custard to the boil, then whisk in the coconut mix. Keep whisking until it's boiling and fairly thick. Tip into a bowl, cover with cling film straight away, then cool.
2. Mix the Malibu, lime zest and juice and 2 tbsp icing sugar. Trim off the top of the cake if it's domed, then cut into three horizontally using a bread knife or serrated knife.
3. Line the cleaned cake tin with plenty of cling film (a little oil helps it to stick), then put a circle of cake back in the bottom. Sprinkle with some of the Malibu mix. Crush 100g of the raspberries and mix well into the jam, then fold in 100g whole raspberries. Spoon onto the sponge in the tin but don't go right to the edges.
4. Top with the second piece of cake, sprinkle with more of the Malibu mix, then spoon the custard over and spread it out. Top with the final layer of cake, sprinkle with remaining Malibu, then chill for at least 4 hrs, covered with cling film, to let the layers firm up and the flavours mingle.
5. Once set, remove the cake from the tin, then slide it onto a serving plate. Softly whip the cream with the final 1 tbsp icing sugar, then spread over top of the cake. Scatter with the remaining whole raspberries and decorate with fresh shredded coconut, if you like.

Per serving

554 kcalories, protein 7g, carbohydrate 69g, fat 29 g, saturated fat 18g, fibre 2g, salt 0.72 g

Latest comments and suggestions

• kristie barrett

  20 November 2008

  kristie barrett commented on this recipe

  Im wanting to cook this for a christmas dessert athough im unsure about the 200ml pack of coconut cream? where do I find this? and is it the cream I need to soak first? Please help

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• Julie

  22 November 2008

  Julie commented on this recipe

  I'm also confused about the 200ml pack coconut cream . My supermarket sells 200ml cans of coconut milk or solid packs of creamed coconut weighed in grams. Neither seem right for this recipe- surely a pack is solid but ml are liquid? The recipe in the magazine says to use 2 tablespoons but the website says use 2 teaspoons for the cake? More confusion!! I have found cans of coconut cream by searching on Google but can only buy by mail order and I want to make the cake for my brother's birthday tonight! Maybe you will be OK if you have an Asian supermarket nearby but I will have to try and modify the recipe and do without the coconut cream - or find another recipe that is easier to follow. Shame because this recipe looks yummy and my brother's eyes lit up when he flicked through my copy of the magazine and saw it.

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• Melvyn

  15 December 2008

  Melvyn commented on this recipe

  U can buy coconut cream from waitrose in cartons!!! hope this helps people....

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• Farmersgirl

  15 December 2008

  Farmersgirl rated and commented on this recipe

  

  I made this at the weekend for a family party. It was gorgeous! The cake broke up a bit when I sliced it, but I just squished it back into the tin and by the time all the layers were built up and it had been in the fridge overnight, it actually cut beautifully. I got a little packet of coconut cream at Morrisons in the chinese food section, it is kind of solid with some liquid round it, best to put it in a bowl and mix it all up again before using. You could probably grate some creamed coconut into a little hot water to make it up to a thick cream and use that. The cake seems very forgiving.

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• DEEJAY

  20 December 2008

  DEEJAY commented on this recipe

  I waswondering about the coconut cream too, have read the other comments and will try to find some. Looks fantastic.

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• Irmgard

  26 December 2008

  Irmgard rated and commented on this recipe

  

  I ended up making this in the traditional trifle format after I sliced my finger while trying to slice the cake into layers! In any case, it was a HUGE hit at our Christmas gathering and no one seemed the mind that it wasn't in the form of a cake. I had to make adjustments in some of the the ingredients as the sizes noted in the recipe are not available in Canada, but it definitely did not affect the taste of the finished product. I hope to try doing it as a cake next time but if it doesn't work out, so be it!

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• Julia

  27 December 2008

  Julia commented on this recipe

  I hated making this and I am a pretty expererienced cook. The coconut cream and custard mix was fiddly when the coconut cream was a solid block and trying to get it to a suitable consistency was a nightmare. When it was made the cake broke up even after chilling. All it tasted off was sweetness, far too sickly If you must make this then put it in a trifle dish. I also found the instructions confusing and the total prep time and chilling time does not add up to 1 hour 45 min. My advice DON'T MAKE IT!!!!!!!!!!

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• Sheila

  28 December 2008

  Sheila commented on this recipe

  I made this for Christmas day and it was amazing. My husband managed to slice the cake into 3 pieces and after assembly it stayed together quite easily. I bought the coconut cream in Waitrose and had no difficulty using it. I held back on using all the raspberry jam and left some of the custard out of the final thing and served it on the side. I do think the time estimate was wrong as you need to leave time for the custard to cool and for letting the cake settle. It tasted fantastic on the second day after the flavours had developed. I would definitely make it again but allow myself more time.

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• Katrina

  10 June 2009

  Katrina rated and commented on this recipe

  

  I tried this recipe for a dinner party...to be fair, I was so tired making this that I didn't have a single bite, but EVERYONE loved it!! Apparently it's the best trifle they ever had. The custard mixed with the coconut really does taste devine, I devoured a few tablespoons of it. My only criticism would be that I think 600ml custard is waaaay too much for the cake...it was oozing out all over the place, hence me drinking up most of it!!

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Ingredients

FOR THE CAKE

• 200g butter , softened, plus extra for greasing
• 50g unsweetened desiccated coconut , soaked in water for 1 hr then squeezed dry
• 200g golden caster sugar
• 200g self-raising flour
• 1 tsp baking powder
• 4 eggs
• 1 tbsp milk
• 2 tbsp from a 200 ml pack coconut cream (keep the rest for the filling)

FOR THE LAYERS AND TOPPING

• 1 tbsp cornflour
• 4 tbsp icing sugar
• 600ml good-quality ready-made custard from the chiller
• 4 tbsp Malibu (or you could use white rum)
• zest and juice 1 lime
• 300g pack frozen raspberries , defrosted, or use fresh
• 370g jar raspberries jam
• 142ml pot double cream
• fresh coconut , shredded, for decoration (optional)

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Difficulty and servings

Serves 12

Preparation and cooking times

Prep 30 mins

Cook 45 mins

Ingredients

FOR THE CAKE

• 200g butter , softened, plus extra for greasing
• 50g unsweetened desiccated coconut , soaked in water for 1 hr then squeezed dry
• 200g golden caster sugar
• 200g self-raising flour
• 1 tsp baking powder
• 4 eggs
• 1 tbsp milk
• 2 tbsp from a 200 ml pack coconut cream (keep the rest for the filling)

FOR THE LAYERS AND TOPPING

• 1 tbsp cornflour
• 4 tbsp icing sugar
• 600ml good-quality ready-made custard from the chiller
• 4 tbsp Malibu (or you could use white rum)
• zest and juice 1 lime
• 300g pack frozen raspberries , defrosted, or use fresh
• 370g jar raspberries jam
• 142ml pot double cream
• fresh coconut , shredded, for decoration (optional)

Per serving

554 kcalories, protein 7g, carbohydrate 69g, fat 29 g, saturated fat 18g, fibre 2g, salt 0.72 g

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