Raspberry Coconut Trifle

More from this source
Food.com
Nutrition per serving    (USDA % daily values)
CAL
724
FAT
116%
CHOL
63%
SOD
47%

Comments

Add a comment

Ingredients for 12 servings

2 tablespoons coconut milk

398 ml ready-to-serve custard (I used PC Devon Custard)

300 g frozen raspberries , defrosted (or use fresh if in season)

4 eggs

1 lime, juice and zest of

3/4 cup whipping cream

398 ml coconut milk , less the 2 tbsp. needed for the cake

200 g all-purpose flour

Filling

1 tablespoon milk

200 g butter , softened

5 tablespoons icing sugar

4 tablespoons coconut rum, such as Malibu

Cake

1 1/2 cups seedless raspberry jam

200 g demerara sugar

2 tablespoons cornstarch

50 g unsweetened desiccated coconut, soaked in water for 1 hour and then squeezed dry

3 teaspoons baking powder

You might also like

Gingerbread Trifle With Poached Pears
Pamela Salzman
Rum And Caramel Banana Cream Trifle
Bakers Royale
Raspberry Trifle
Martha Stewart
Gluten-Free Vanilla Candy Cane Trifle
The Healthy Apple
Peach-Raspberry Trifle
Saveur
Tropical Rum Trifle
Southern Living
Raspberry & Coconut Trifle Cake
BBC Good Food
Sweet Potato Trifle
Cooking Light
Mango, Raspberry And Passionfruit Meringue Trifles
Chef: Sarah Randell
Tropical Fruit Trifle
Kraft Foods