Raspberry Coconut Trifle Cake

This Raspberry Coconut Trifle Cake is an absolute showstopper that is sure to steal the spotlight on any buffet table. Its impressive height and delicious flavor combination make it the ideal sweet centerpiece for any occasion. The delicious raspberry and coconut layers satisfy even the most demanding taste buds and offer a refreshing alternative to the traditional Christmas pudding. Don’t miss this lighter and irresistibly delicious dessert that will leave everyone wanting more.


  • 200g butter, softened, plus a little butter for greasing
  • 50 g unsweetened desiccated coconut, soaked in water for 1 hour and then squeezed dry
  • 200g golden powdered sugar
  • 200g self-raising flour
  • 1 teaspoon Baking powder
  • 4 eggs
  • 1 tablespoon milk
  • 2 tbsp from a 200ml pack of coconut cream (save the rest for the filling)
  • 1 tbsp cornstarch
  • 4 tbsp powdered sugar
  • 600 ml high-quality ready-made pudding from the fridge
  • 4 tbsp Malibu (or white rum)
  • Zest and juice of 1 lime
  • 300g pack of frozen raspberries, thawed or use fresh
  • 370g jar of raspberry jam
  • 142 ml pot of double cream
  • fresh coconut, grated, for decoration (optional)

Preparation steps

  1. Preheat the oven to 180°C/fan 160°C/gas 4. Butter and line a deep 20cm loose-bottomed cake tin.
  2. Mix all the cake ingredients until a smooth mixture forms, pour into the mold and smooth the surface.
  3. Bake for 40-45 minutes until the dough is golden brown and risen. Cool completely on a rack; Once cold, place in the refrigerator.
  4. In the meantime, prepare the vanilla sauce: Mix the cornstarch and 1 tablespoon of powdered sugar with the remaining coconut cream until smooth.
  5. Bring the vanilla pudding to the boil and then stir in the coconut mixture. Keep stirring until it boils and is quite thick.
  6. Place in a bowl, immediately cover with cling film and let cool.
  7. Mix Malibu, lime zest and juice and 2 tablespoons powdered sugar.
  8. Trim the top of the cake if it is domed, then cut it horizontally into three pieces using a bread knife or serrated knife.
  9. Line the cleaned cake tin with plenty of cling film (a little oil helps with sticking) and then place another circle of cake on the base.
  10. Sprinkle with some of the Malibu mixture.
  11. Crush 100 g of the raspberries and mix well into the jam, then fold in 100 g of whole raspberries.
  12. Pour onto the sponge cake in the tin, but do not reach the edge.
  13. Place the second piece of cake on top, sprinkle with more Malibu mixture, then spoon the vanilla sauce over it and spread it.
  14. Top with the final cake layer, sprinkle with remaining Malibu, then cover with plastic wrap and chill for at least 4 hours to allow the layers to firm up and the flavors to meld.
  15. Once the cake is set, remove it from the pan and slide it onto a serving plate.
  16. Lightly whip the cream with the last 1 tablespoon of powdered sugar and then spread it over the cake.
  17. Sprinkle with the remaining whole raspberries and decorate with fresh coconut flakes if desired.

Nutritional Information

554 29g 18g 69g 53g 2g 7g 0.72g

Equipment and tools

To make Raspberry Coconut Trifle Cake you will need the following equipment and tools:

  • mixing bowl
  • Electric mixer or whisk
  • 20cm round cake tin
  • parchment paper
  • Cake tester or skewer
  • Small pot
  • Whisk or spoon
  • Spatula or spatula
  • Cutting board and knife (optional, for fresh coconut decoration)

Allergen information

This Raspberry Coconut Trifle Cake recipe contains the following allergens:

  • butter
  • Desiccated coconut
  • milk
  • Coconut cream
  • cornmeal
  • powdered sugar
  • Custard (check store-bought custard for allergens)
  • Malibu or white rum
  • lime
  • Raspberries
  • raspberry jam
  • Double cream
  • Fresh coconut (optional, for decoration)

Please note that this is not a complete list of allergens. Those with allergies or dietary restrictions should check all ingredients and labels to ensure appropriateness.

Storage and leftovers

After preparation, you can store the raspberry coconut trifle cake as follows:

  • Leftovers: Cover the cake with plastic wrap or place it in an airtight container and place it in the refrigerator. Use within 2-3 days.
  • Freezing: It is not recommended to freeze this cake as it may affect the consistency.

Note: If you use fresh coconut to decorate, it’s best to add it just before serving to preserve its freshness and crunch.

Health Benefits of Raspberry Coconut Trifle Cake

Raspberry Coconut Trifle Cake is not only a delicious dessert but also offers various health benefits due to its main ingredients. Let’s delve deeper into the nutritional benefits this delicious treat offers:

1. Raspberries:

Raspberries are packed with essential nutrients and antioxidants that promote overall wellness. They are rich in vitamin C, which supports a healthy immune system, and fiber, which aids digestion. In addition, raspberries contain various antioxidants that help fight inflammation and oxidative stress in the body.

2. Coconut:

Coconut offers numerous health benefits due to its unique composition. It is a rich source of healthy fats, including medium-chain triglycerides (MCTs). MCTs are easily digestible and provide a quick source of energy for the body. Additionally, coconut contains essential minerals such as manganese, which supports bone health, and copper, which supports red blood cell production.

3. Dried Coconut:

Dried coconut used in cake batter not only provides a delicious texture but also provides additional health benefits. It is a good source of fiber, which promotes healthy digestion and helps maintain regular bowel movements. In addition, dried coconut contains important minerals such as iron, which supports the production of red blood cells.

4. Custard:

The instant pudding used in this recipe is a great source of calcium, essential for maintaining strong bones and teeth. In addition, custard is a natural source of vitamin D, which supports the absorption of calcium in the body.

5. Lime:

The lime zest and juice used in the recipe add a touch of citrus flavor while providing additional health benefits. Limes are rich in vitamin C, which supports the immune system and helps protect against various diseases.

6. Double Cream:

The recipe contains double cream, which gives the trifle cake a luxurious and creamy texture. Although it’s important to consume cream in moderation, it can be a good source of essential fats and fat-soluble vitamins.

By incorporating these nutritious ingredients into the Raspberry Coconut Trifle Cake, you will not only enjoy a delicious dessert, but you will also provide your body with essential nutrients and antioxidants.

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