- Dish type
- Chocolate trifle
Cool, creamy layers of chocolate cream and coconut cream make this trifle special. Super easy to make! Try toasting the coconut that you use to garnish the top of the trifle, and you could also sprinkle the top with some chocolate shavings.
30 people made this
- 1 (397g) tin condensed sweetened milk
- 400ml milk
- 200ml coconut milk
- 3 egg yolks
- 2 tablespoons cornflour
- 8 tablespoons cocoa powder
- 200g desiccated coconut
- 1 packet sponge fingers (about 15)
- extra milk, for dipping
- 200ml whipping cream, whipped to stiff peaks
- 100g desiccated coconut, toasted
- chocolate shavings, to decorate
MethodPrep:50min ›Cook:10min ›Extra time:4hr chilling › Ready in:5hr
- Whisk together the condensed milk, milk, coconut milk, egg yolks and cornflour in a saucepan over low heat. Heat gently, stirring constantly till thickened to a custard.
- Remove from the heat and divide the custard in half. Mix the cocoa powder into one half, and 200g coconut into the other. Set aside to cool.
- Dip the sponge fingers briefly in milk, making a single layer of biscuits in the bottom of a trifle bowl. Top with either the coconut custard or chocolate custard, then another layer of biscuits. Continue to alternate layers till all ingredients are used, then top with the whipped cream. Sprinkle the top with the toasted coconut and chocolate shavings.
- Chill the trifle in the fridge for 4 hours. Serve cold.
Chocolate coconut trifle
Reviews & ratingsAverage global rating:(5)
Reviews in English (3)
Brilliant receipes , easy to follow and tasted great, although I made the coconut layers a lot thicker than the chocolate ones but that was more to do with my preference-28 Mar 2015
Felt that there was too much coconut in the custard which made it quite dry-04 Jun 2015
- 2 eggs
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¾ cup sugar or sugar substitute blend equivalent to 3/4 cup sugar (see Tip)
- ½ cup fat-free milk
- 2 tablespoons tub-style 60 percent to 70 percent vegetable oil spread
- 1 (8 ounce) container frozen light whipped dessert topping, thawed
- ⅓ cup flaked coconut, toasted (see Tip)
- ⅓ cup chopped pecans, toasted (see Tip)
Allow eggs to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Grease and lightly flour a 9x1-1/2-inch round cake pan set pan aside. In a small bowl, stir together flour, grated chocolate, cocoa powder, and baking powder set aside.
In a medium bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thickened. Gradually add sugar, beating on medium speed for 4 to 5 minutes or until light and fluffy. Add the flour mixture beat on low to medium speed just until combined.
In a small saucepan, combine milk and vegetable oil spread heat and stir until spread melts. Add milk mixture to egg-flour mixture, beating until combined. Pour batter into the prepared pan.
Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean and top springs back when lightly touched. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool completely cut into 1-inch cubes.
Divide half of the cake cubes among twelve 6- to 8-ounce dessert dishes. Top with half of the whipped topping, half of the coconut, and half of the pecans. Repeat layers (see Tip). Serve immediately or cover and chill in the refrigerator for up to 4 hours.
Tips: If using a sugar substitute, we recommend Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar. Nutrition Facts per serving: Same as below, except 200 cal., 24 g carb. Exchanges: 1.5 other carb. Carb Choices: 1.5.
To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
To make one large trifle, in a 2-quart trifle dish or clear glass bowl, layer half of the cake cubes, half of the whipped dessert topping, half of the coconut, and half of the pecans. Repeat layers.
Chocolate and Cream Trifle recipe
Combine butter, chips, and vanilla in a bowl large enough to hold finished batch, and set aside. In a separate bowl, combine sugar, cornstarch, cocoa powder, salt, and egg yolks. In a heavy saucepan, combine milk and cream, and bring to a simmer add a little hot milk to the egg mixture and mix it together, then add back to the milk mixture on the stove. Bring to a boil, until mixture thickens. Strain milk custard mix over the butter and chips, then allow to cool slightly to allow chips to melt stir together, and then cover and put in the refrigerator to cool completely before use.
Whip cream in a cold bowl until it starts to stiffen. Slowly add sugar, and then, when the peaks are stiff, add in the vanilla.
- ¾ cup butter
- 3 eggs
- 2 cups sugar
- 2 cups flour
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoon vanilla
- 1 ½ cups milk
Preheat the oven to 350 degrees. Spray a 9 x 13 pan with pan spray, or grease with shortening or butter. Cream together butter and sugar, then slowly add in the eggs, then the vanilla. Mix the flour, cocoa powder, baking soda, baking powder, and salt together in a bowl alternate the flour mixture with the milk, adding to the butter and eggs. Pour the cake mix into a greased 9 x 13 pan, making sure the top is smooth. Bake at 350 degrees for 30-40 minutes, until the edges are browned and a toothpick inserted in the center comes away clean. Cool completely.
To Assemble Trifle:
In a straight-sided glass bowl, starting with the cake, alternate layers of cake, pudding, and optional nuts/fruit/coconut. Make sure pudding is the top layer. Add whipped cream to the top, making sure all pudding is covered. Chill for at least 30 minutes before serving, to allow layers to meld.
- This can be made with instant pudding mix, instant cake mix, finished cakes, leftover pudding, etc. Cupcakes work well, too! You don’t even have to remove the frosting.
- A fun, adults-only tip: make the pudding alcoholic. Make the instant pudding mix flavor of your choice, mixing in 1 cup of milk and 1 cup of liquor, which can be split between different flavors. I like the chocolate cream: 1 box instant chocolate pudding, 1 cup milk, ¾ cup Irish Cream, ¼ c vanilla vodka. Or the banana split, with a white or yellow cake: 1 box instant banana pudding, 1 cup milk, ½ cup chocolate liqueur, ¼ cup raspberry liqueur, ¼ cup butterscotch liqueur. The mix is very strong, so don’t eat too much!
- If you need flavor inspirations, look no further than your favorite candy bar. Like Mounds or Almond Joy? Mix chocolate cake, chocolate pudding, coconut, and almonds, topped with whipped cream and almonds!
- Want to use dried fruit? You can soak it overnight in the alcohol of your choice (like brandy or wine), or in simple syrup. Simply bring equal parts sugar and water to a boil, then let cool.
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Altogether it may seem like a few steps, but it doesn't all have to conquered in one day. You can almost fully assemble it the day ahead, leaving only the last step of adding whipped cream and final topping until just before serving.
1. Make the genoise sponge (recipe here)
2. Make the coconut butterscotch custard (recipe here)
3. Make the raspberry and prosecco jelly (recipe here)
4. Make the pedro ximenez caramel sauce (recipe here)
1. The day before serving, slice the cake in three layers (if you haven't already) and trim them to fit in a large trifle bowl. Gently warm the custard.
2. Place a layer of cake down first. Then splash it really well with sherry (how much depends on how you like it but this sponge can take more than you think). Top that with a drizzle of the caramel sauce and half of the warm custard. (Doing this while warm will allow more of the custard to soak into the cake.) Let this cool for about 10 minutes before roughly breaking up the jelly and adding half to avoid melting the jelly.
3. Repeat this process with the next layer, starting with the cake, and finishing with the third cake layer and a splash of sherry. Keep a little of the pedro ximenez caramel sauce aside for final assembly. Do not put anything else to the last cake layer. At this stage, cover the trifle and put it in the fridge overnight.
Whip the cream until soft peaks form and spread on top of the cake. Top with raspberries, toasted coconut chips and a final drizzle of caramel.
German Chocolate Cake Trifle
If I really sit down and think about it, trifles are my favorite dessert.
They can be as quick and easy or as "made from scratch" as you want. And there are so many different ways you can make them. I love coming up with new combinations.
I came up with this recipe when I was craving a German chocolate cake but didn't want to go through the hassle of assembling and decorating a layer cake. I also wasn't in the mood for a heavy frosting. The chocolate mousse layer in this trifle takes the place of a frosting but doesn't sit so heavily in your stomach.
I started with a cake mix since I think that box cakes work just as well in trifles as scratch made. I did, however, make my own mousse and coconut pecan filling. Because the mousse requires several hours to properly set up, I recommend making the mousse and coconut pecan filling the day before you plan to assemble the trifle. This dessert keeps beautifully in the refrigerator, so you can make the whole thing a day or two in advance of when you plan to serve it. It feeds a crowd and everyone will love it!
Pour yourself a glass of Bailey’s & Ice!
Slice the chocolate roll into thin slices and spread with jam.
Layer the sides and base of a trifle bowl with cake & drizzle generously with Baileys (depending on taste).
Pour chocolate custard over the cake, top with another row of cake slices drizzled with Baileys, a layer of chocolate custard & top with chopped Tim Tams (all to reach the level just above the cake on sides of bowl).
Pour over a layer of vanilla custard, smoothing to the edge, layer custard with 375ml whipped cream. Layer cream generously with chocolates of choice – chopped Tim Tam’s, flake, peppermint crisp.
Pour over more Baileys (depending on taste).
Use chopped aero bar, peppermint crisp & cherry ripe.
Refrigerate until ready to serve.
There are so many coconut products on the market that go beyond sweet flaked coconut. In our coconut dessert recipes, we use everything from unsweetened coconut flakes and sweetened shredded coconut to coconut milk and coconut cream. Each coconut product brings a special flavor and texture to our recipes for cakes, cookies, pies, and donuts.
Looking to make something that requires surprisingly little effort but delivers major flavor? Our crowd-pleasing Chocolate-Coconut Sheet Cake, pictured here, fits the bill and will have family members and friends asking for seconds. That's not the only crave-worthy recipe in this mix. In fact, all of the coconut-based desserts featured here will entice you to go back for more. Our Powdered-Sugar Coconut Layer Cake, for example, is so light yet decadent that we think you won't stop at seconds&mdashit's so good you'll probably want to reach for thirds. Its texture is similar to angel food cake that's thanks to its use of nine egg whites and cake flour, which has less protein than all-purpose flour resulting in a fine crumb and light texture.
Another guaranteed fan-favorite is our one-pan Chocolate-Chip Oat-Coconut Skillet Cookie. Made with oats, flaked coconut, and chocolate chips, it has a very appealing mouthfeel. Pro tip: The skillet cookie is best eaten warm, so don't be afraid to dig in after it has cooled ever so slightly at room temperature. If a classic cake is more your speed, you'll be pleased to know that we also have a fabulous layer cake recipe. Coconut and lemon flavors come together in our Meyer-Lemon and Coconut Layer Cake, which showcases coconut in the cake, filling, and in the frosting candied lemons and fresh mint leaves make this a dessert that truly tastes as good as it looks.
For a taste of something sweet any time of the year, make these fabulous coconut dessert recipes.
- 100g/3½oz plain dark chocolate (around 70 percent cocoa solids), broken into squares
- 500g/1lb 2oz pot chilled ready-made custard
- 1 good-quality chocolate Swiss roll (around 225g/9oz), cut into roughly 1.5cm/⅝in slices
- 3 tbsp cherry brandy, brandy or kirsch (optional)
- 425g/15oz tin cherries in light syrup
- 300ml/10fl oz double cream
Reserve one square of the chocolate for decoration and put the rest in a medium heatproof bowl and either melt in a microwave on HIGH for about 1–1½ minutes, or place over a saucepan of gently simmering water. Once almost melted, remove from the heat and stir until smooth.
Add the custard to the melted chocolate and stir well. Transfer to a saucepan and heat very gently, for just 20–30 seconds, stirring constantly until the custard is smooth and glossy. Don’t allow to get too warm.
Arrange the sliced Swiss roll around the base and sides of a medium trifle dish. Drizzle with the cherry brandy, brandy or kirsch if using.
Drain the cherries, reserving the syrup. (If the cherries contain stones, you may wish to stone the cherries at this point, especially if serving children – you can do this by poking with a skewer, halving the cherries and removing the stones, or using a cherry stoner. Otherwise, leave the stones in place and warn people before they begin to eat.)
Drizzle the sponge with 5–6 tbsp of the cherry syrup, until lightly soaked. Reserve 6 of the cherries for decoration and scatter the rest over the sponge. Pour the chocolate custard on top. Cover and chill for 2–3 hours, or overnight, until the custard is softly set.
Whip the cream in a bowl using an electric whisk, or by hand, until just thick enough to form soft peaks when the whisk is removed from the bowl. Spoon gently on top of the custard. Finely grate the reserved chocolate on top. Decorate with the remaining cherries and serve.
If you can’t get hold of a chocolate Swiss roll, use chocolate brownies or any other chocolate cake instead. Plain trifle sponges will also work but the trifle won’t be quite as decadent.
Most tinned cherries already have the stones removed (also known as pitted cherries), but do check the label and refer to step 4 for instructions on how to remove any stones.
White Chocolate Almond Joy Trifle
If you love the combination of chocolate, almonds, and coconut, then you are going to love this amazing White Chocolate Almond Joy Trifle!
Trifles have quickly become one of my favorite desserts to make whenever I need a quick and easy, yet beautiful dessert.
Last weekend my husband and I were hosting a family gathering. I was working on the menu and decided that trifles always seem to be a big hit with everyone in my family, especially the grandchildren.
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Since Anna and I have previously created several different trifle recipes such as Chocolate or Coconut Cream Trifles , Maple Cream Cheese Pumpkin Bar Trifle, and Birthday Cake Trifle , I decided to create a new recipe with ingredients I had on hand.
I looked in my pantry and found a gluten-free cake mix and boxes of instant pudding. Next, I spied a bowl of chocolate candy on our counter-top. Ta Da! That is how this White Chocolate Almond Joy Trifle was born.
This recipe started by making a gluten-free Devil’s food cake made according to the directions on the box. (You can use a regular chocolate cake mix instead of a gluten-free cake mix.)
When the cake was finished baking, I removed it from the oven and allowed it to cool to room temperature. Next, while the cake was cooling I made the White Chocolate Instant Pudding according to the packaging directions.
To construct the trifle, I placed a layer of chocolate cake pieces in the bottom of my trifle bowl. I then added a layer of pudding followed by a layer of chopped candy bars.
(NOTE: Candy bars will chop much easier if you stick them in the freezer for 20 minutes).
I then sprinkled unsweetened flaked coconut on top and repeated the whole process until my trifle bowl was full.
Can you see the different layers of yummy ingredients?
For the final touch, I garnished the trifle with a layer of whipped topping, chopped almonds, chopped candy bars, and a final sprinkle of shredded coconut.
Chocolate Trifle Recipe
This dessert is so rich and looks so elegant, your holiday guests will think you spent all afternoon stirring the pudding and making brownies from scratch. Shhh&hellipit&rsquos ok, we won&rsquot tell them that this recipe easy enough for the novice baker. In fact, it is the perfect dish for an inexperienced cook there is very little hands-on time, you use convenience products, and your efforts produce this stunning and delicious Chocolate Trifle. The recipe was first published in the December, 1993, issue of Southern Living and quickly became a reader favorite, not just for the holidays but anytime you need a quick dessert that feeds a crowd. The original recipe calls for a 19.8-ounce package of fudge brownie mix and 3 (3.9-ounce) packages of chocolate instant pudding mix. Those specific size packages may not be available any longer, but this recipe will still work using today&rsquos package sizes. You make one package of brownies according to package directions (drizzle Kahlua or strong coffee over brownies while they are warm), and then prepare the pudding according to directions. Crumble brownies once they are cooled, and then layer brownies, pudding, frozen whipped topping (another great convenience product), and crushed toffee-flavored candy bars. Repeat the layers until you reach the top of your trifle bowl.