Toasted-Coconut-Cake Trifle
A delightful layered dessert featuring angel food cake, coconut cream, and toasted coconut flakes. This elegant trifle combines the richness of cream cheese with the tropical flavors of coconut, all layered with light and airy angel food cake.
Ingredients
- •8 ounces American Neufchâtel or reduced-fat cream cheese, at room temperature
- •⅓ cup sugar
- •¼ cup light coconut milk
- •1 teaspoon pure coconut extract
- •3 tablespoons sweetened coconut flakes
- •4 cups 1/2-inch cubes store-bought angel food cake
- •1 whole lime peel
- •⅓ cup sugar
- •divided
Cooking Instructions
- 1.
In a bowl, combine Neufchâtel, 1/3 cup sugar, milk and coconut extract. Heat oven to 350°F. Spread coconut evenly on a baking sheet; toast, stirring once or twice, until golden, 5 to 10 minutes. In each of four 8-ounce serving glasses, divide and layer half of coconut cream, half of cake cubes and half of toasted coconut; repeat with remaining cream, cake and coconut. Refrigerate at least 1 hour or up to 24. If garnishing with candied lime: Bring a half-full small pot of water to a boil. Place lime peels in a small mesh sieve; set over pot to submerge peels; boil 2 minutes. Remove sieve and run peels under cold water. Repeat boiling and cooling process with fresh water. Refill same pot with 1/3 cup fresh water and 1/3 cup sugar; bring to a boil. Place sieve over pot so peels are submerged; reduce heat to medium and simmer 5 minutes. Pat peels dry with a paper towel; in a bowl, toss with remaining 2 teaspoons sugar to coat. Top trifles with candied peels; serve.
90 min
