RASPBERRY TRIFLE
Layer cake, berries, and cream for this crowd-pleasing dessert. This recipe is from Randy Mattox of Axton, Virginia.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 minutes. Set aside. In a bowl, combine sherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.
- Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.
- Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight.
RASPBERRY TRIFLE
Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!
Provided by Bonnie
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h20m
Yield 18
Number Of Ingredients 9
Steps:
- In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
- Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g
RASPBERRY COCONUT CAKE
This seemed like a festive dessert to fix for the holidays, so I decided to try it out on my co-workers. They loved it!-Joanie Ward, Brownsburg, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Prepare cake batter according to package directions; fold in 2/3 cup coconut. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , In a microwave, melt white chocolate and cream at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.Cool to room temperature. , In a small bowl, combine jam and 1 cup coconut. Spread over one cake layer; top with second layer. , In a small bowl, beat butter until fluffy. Add confectioners' sugar; beat until smooth. gradually beat in white chocolate mixture. Spread over top and sides of cake. Toast remaining coconut; press over top and sides of cake.
Nutrition Facts : Calories 610 calories, Fat 36g fat (20g saturated fat), Cholesterol 48mg cholesterol, Sodium 507mg sodium, Carbohydrate 70g carbohydrate (49g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY COCONUT TRIFLE
This recipe was supposed to be a cake, but after slicing my finger trying to cut the cake into three layers, I said to heck with this! The cake was turned into a more traditional trifle. We had it for dessert at Christmas dinner and it was a huge hit! Just one word of advice: Start this dessert the day before as it takes quite a while for the custard to thicken. I am including the chilling time in the cooking time.
Provided by Irmgard
Categories Dessert
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 603.2, Fat 29.7, SaturatedFat 20.4, Cholesterol 118.2, Sodium 269.6, Carbohydrate 79, Fiber 2.4, Sugar 53, Protein 5.5
RASPBERRY & COCONUT TRIFLE CAKE
This towering beauty will make the perfect sweet centrepiece for a buffet, or a lighter option if you're not into Christmas pudding
Provided by Jane Hornby
Categories Buffet, Dessert
Time 1h15m
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 554 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 53 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.72 milligram of sodium
RASPBERRY COCONUT CAKE
My mom called to let me know that the next day we would be celebrating my leap year baby cousins first birthday. She said my Aunt Pat said to make sure I knew that we would be eating something besides "a couple of chickens"- a little family joke that if I don't cook, we only have rotisserie chickens from the grocery store.I asked my mom what kind of cake she would have, it was her first birthday after all- a momentous occasion sure to be captured in pictures. She said she thought maybe brownies. Well I didn't sleep all night, thinking about our little princess not having a birthday cake. I got up at 6 am., shuffled around in the pantry, and pulled out the ingredients to make this cake. I tinted the coconut pink using a baggie and 2 drops of food coloring. It was a pretty little cake and it looked so tempting that Adrianna dug right in fingers and all, and her big sister did too with a little encouragement from my mom. First birthdays deserve something special - like this cake. From Taste of Home Simple and Delicious.
Provided by cookiedog
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Prepare cake batter according to package directions; fold in 2/3 cup coconut.
- Pour into two greased 9-in. round baking pans.
- Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes removing from pans to wire racks to cool completely.
- In a microwave-safe bowl, combine white chocolate and cream.
- Microwave, uncovered, on high for 1 minute (mine took 30 seconds) or until chocolate is almost melted; stir until smooth. (Please adjust the time in microwave according to your micro's power).
- Cool to room temperature. In a small bowl, combine jam and 1 cup coconut.
- Spread over one cake layer; top with second layer.
- In a small mixing bowl, cream butter and confectioners' sugar until light an d fluffy; gradually beat in white chocolate mixture.
- Spread over top and sides of cake.
- Toast remaining coconut; sprinkle over cake.
RASPBERRY COCOA TRIFLE
This lovely layered dessert is my husband's favorite. I always make it for our Christmas dinner, but it's excellent after any special meal. -Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In bowl, beat cream cheese, sugar, lemon juice and vanilla. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Drain raspberries, reserving juice; set berries aside. , Line the bottom of a 3-qt. glass bowl with a fourth of the cake slices. Drizzle with one tablespoon raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with remaining cake, cream cheese and cocoa. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 441 calories, Fat 26g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 206mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 4g fiber), Protein 5g protein.
COCONUT TRIFLE
The friend who shared this recipe is a great cook who never fails to come up with terrific dishes. The fast-to-fix dessert tastes like coconut cream pie.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Place cake cubes in a large bowl. In a bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Stir in ice cream and 3/4 cup coconut until blended. Pour over cake cubes; stir just until combined. , Transfer to a 5-qt. trifle bowl. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts :
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