Raspberry & coconut trifle cake

Raspberry & coconut trifle cake

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(5 ratings)

Prep: 30 mins Cook: 45 mins Ready in 1 hour 15 mins plus soaking and chilling

More effort

Serves 12
This towering beauty will make the perfect sweet centrepiece for a buffet, or a lighter option if you’re not into Christmas pudding

Nutrition and extra info

Nutrition: per serving

  • kcal554
  • fat29g
  • saturates18g
  • carbs69g
  • sugars53g
  • fibre2g
  • protein7g
  • salt0.72g
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Ingredients

    For the cake

    • 200g butter, softened, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 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
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 4 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 1 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 2 tbsp from a 200 ml/7 fl oz 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
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 300g pack frozen raspberries, defrosted, or use fresh
      Raspberries

      Raspberry

      ras-beh-ree

      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 370g jar raspberry jam
      Raspberries

      Raspberry

      ras-beh-ree

      A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

    • 142ml pot double cream
    • fresh coconut, shredded, for decoration (optional)
      Coconut

      Coconut

      koe-koe-nut

      A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

    Method

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    millieben
    15th Dec, 2008
    U can buy coconut cream from waitrose in cartons!!! hope this helps people....
    onlyme
    22nd Nov, 2008
    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.
    kristiebarrett
    20th Nov, 2008
    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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