Raspberry Coconut Trifle Cake Food

RASPBERRY TRIFLE

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.

RASPBERRY COCOA TRIFLE

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.

RASPBERRY TRIFLE

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 & COCONUT TRIFLE CAKE

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.

RASPBERRY COCONUT TRIFLE

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.

COCONUT TRIFLE

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.

RASPBERRY COCONUT CAKE WITH WHITE CHOCOLATE ICING

Steps:

• Preheat oven to 350°F then grease and flour two 9" cake pans, set side.
• In a very clean glass or metal bowl, beat the egg whites and the 2 tablespoons sugar, with an electric mixer, until stiff peaks have formed, set aside.
• In a large mixing bowl, with an electric mixer, cream together the shortening and 1 3/4 cups sugar.
• Add the coconut milk and vanilla then beat until well combined.
• Sifted into the bowl the flour, baking powder, baking soda, and salt then beat until combined.
• Evenly spread the batter between the two pans then bake for 15-20 minutes in the preheated oven or until a toothpick comes out clean.
• Allow to cool in the pans for at least 10 minutes, then flip them out onto cooling racks to finish cooling.
• Meanwhile, in a small bowl, add the 1/4 cup white chocolate chips and the whipping cream, melt in the microwave for 1 minute on 50% heat.
• For the icing:.
• Add the 1/8 cup white chocolate chips and stir until all have melted (it may take a minute or two).
• In a medium bowl, with an electric mixer, beat the shortening for about 1 minute then add 1 cup of the confectioner's sugar.
• Add the white chocolate to the shorten mixture and beat until combined then add the rest of the sugar (if it is too thick, just add more whipping cream).
• To assemble the cake:.
• Cut the 2 cakes in half to make a top and bottom.
• Place the bottom of one of the cakes on a lazy susan or wherever you are going to want the cake to stay.
• Stir the raspberry jam the pour 1/3 of it unto the bottom layer then spread it out evenly and place the top of that cake on top.
• Spread another 1/3 of the jam on top of that layer then top with the bottom of the second cake.
• Spread on the last 1/3 of the jam on that lay and top with the top piece of the cake.
• Spread on the icing on the sides of the cake then the top.
• Pat the edges with the sweetened shredded coconut and then sprinkle the coconut on the top.
• ENJOY!

CHOCOLATE CAKE WITH RASPBERRY & COCONUT FILLING

Steps:

• Chocolate Layer Cake In a large bowl beat margarine at medium speed until creamy.
• Gradually add sugar and beat until fluffy.
• Add egg whites and whole egg one at a time and mix well.
• In a separate container combine buttermilk and water.
• In a small bowl combine flour, baking soda, salt, and cocoa powder, stir to mix.
• With mixer at medium speed add flour mixture alternating with buttermilk/water to the margarine mixture.
• Add vanilla extract and mix in well.
• Lightly coat 2 8-inch cake pans with vegetable spray and pour batter evenly into both pans.
• Bake at 350F for 22-25 minutes or until toothpick comes out clean.
• Cool in wire rack 10 minutes.
• Remove from pans and continue to cool.
• Raspberry Coconut Filling Empty jar of raspberry preserves in a medium meshed strainer.
• Using the back of a spoon press out the"jelly" and retain the seeds.
• Mix the"jelly" with the coconut, coconut extract, and orange rind.
• Add about 1-2 T of the seeds back into the jelly mixture.
• (this is optional if you don't care for seeds).
• When cake is completely cooled spread a layer of the filling just to about 1/2" from the cakes edge.
• Set aside remaining filling.
• Sprinkle a layer of coconut flakes on top of the filling.
• Add top layer of cake.
• Frosting (Use a large double boiler as this recipe makes 4 cups) Fill the bottom of the double boiler with water and set to boil.
• Combine the first 4 ingredients in the TOP of the double boiler.
• Beat with an electric hand mixer at medium speed just to blend ingredients.
• Place top over boiling water and beat constantly at high speed for about 9 minutes, or until stiff peaks form.
• Remove from heat.
• Add vanilla and coconut extracts and mix for 1 additional minute.
• It should be at a spreading consistency now, if not continue to beat.
• Spread over top of cake and lightly sprinkle with coconut flakes (lightly toasted is nice also).
• Mix enough of the coconut flakes with the remaining filling so that you can press to"stick" it to the side of cake.

RASPBERRY COCONUT CAKE

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.

OLD FASHIONED POUND CAKE & RASPBERRY TRIFLE

Steps:

• Line bottoms & sides of three 8x4 loaf pans with parchment paper--do NOT grease; preheat oven to 325; place oven rack in lower position.
• In a large bowl, mix pound cake dry ingredients; set aside.
• In a large mixing bowl, beat butter and sugar until creamy & fluffy, scraping bowl several times; add flavorings, then eggs three at a time--continue beating (a curdled appearance will be "beaten" out with thorough mixing).
• Now begin adding the flour in about half-cup portions, mixing well after each.
• Turn batter into prepped pans, quickly pushing it higher around edges than in center (this will keep the top level).
• Bake for 20 minutes, then increase oven temp to 350, bake 40 minutes longer (crack on top will be slightly browned--showing no moistness).
• Cool for 5 minutes on cooling rack, then remove from pans to finish cooling--DO NOT REMOVE PAPER!
• When cooled, wrap waxed paper around two of the loaves, and then plastic wrap & freeze. Slice the remaining loaf into 12-15 slices, then cubes; set aside.
• WHIPPED CREAM LAYER: In a mixing bowl, beat cream with sugar until stiff peaks form; set aside.
• CREAM CHEESE LAYER: In another bowl, beat cream cheese, lemon juice, vanilla and sugar. Add about 2 cups of the whipped cream and the lemon zest--fold in; set aside.
• BERRY LAYER: Set aside one cup of berries for garnish. Sprinkle remaining berries with sugar, then lightly mash/crush them. Let them sit for about 30 minutes to get juicy---if you're short of time, add the water and this makes a nice juice too.
• JUST IN CASE: Check berries for bugs and inch-worms! They will float to the top of the juices. (Sorry to gross you out! But so much better you pick them out ahead than have them "appear" in the dessert!).
• ASSEMBLE THE TRIFLE: Sprinkle a layer of pound cake cubes in the bottom of a 3-quart glass serving bowl.
• Drizzle 3-4 tablespoons of berry juice over the cubes.
• Spread one fourth of cream cheese mixture over the cake cubes.
• Sprinkle one teaspoon of cocoa over this, then some crushed berries.
• REPEAT this twice. Add about half of the reserved berries to the last layer.
• Top with remaining cream cheese, whipped cream and sifted cocoa; remaining berries added as a garnish before serving.
• Cover & refrigerate for about 3 hours, altho' this is ready-to-eat now (taste really does improve!).

COCONUT AND TROPICAL FRUIT TRIFLE

Steps:

• To make the coconut custard, in a medium saucepan over medium heat, warm the milk with the 1/2 cup (100 g) sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
• In a small bowl, whisk together the cornstarch and coconut milk until completely smooth. In another small bowl, whisk the egg yolks until combined.
• When the milk mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan. Cook, stirring constantly, until the mixture thickens. While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan. Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick). Remove from the heat and strain into a clean bowl. (The vanilla pod can be rinsed, dried, and used for another purpose; see page 14.) Stir in the 1 cup (70 g) coconut, and refrigerate until chilled. (To speed up the chilling, you can set the bowl containing the custard in a larger bowl filled with ice water.)
• To make the fruit filling, in a nonreactive skillet, gently cook the pineapple until it is heated through, 3 to 5 minutes. Transfer to a medium bowl and let cool completely.
• Add the strawberries, mango, 6 tablespoons (75 g) sugar, lime juice, and rum to the pineapple and toss gently.
• To assemble the trifle, use a 2-quart (2-liter) rectangular baking dish with at least 3-inch (8-cm) sides. Remove the parchment paper from the sponge cake and cut out 2 pieces that each fit in the bottom of the baking dish. (You'll need the cake trimmings, so don't eat them!)
• Spread 1/2 cup (125 ml) of the coconut custard evenly in the bottom of the dish. Place one of the cake pieces on top. Spread half of the fruit filling and some of their juice over the cake.
• Spread about 1 cup (250 ml) of the coconut custard over the fruit, then place the second cake piece on top. Cover the cake with the remaining fruit filling and juice. Spread another 1 cup (250 ml) of the coconut custard over the fruit, and cover with the cake trimmings, fitting them in a single layer.
• Finally, spread the remaining coconut custard over the top and refrigerate, uncovered, for about 30 minutes to firm up the top layer of custard. Cover with plastic wrap and refrigerate until chilled.
• Scoop out big spoonfuls of the trifle so all the layers of fruit, cake, and custard can be seen. Strew toasted coconut over the top of each serving. The dessert is delicious by served all by itself, but even better in a pool of Raspberry Sauce (page 246), Mango Sauce (page 246), or Strawberry Sauce (page 248).
• This trifle will keep overnight, but if stored any longer, the juices from the fruit will make the cake too soggy.
• I prefer to use unsweetened coconut, but if you can only find sweetened coconut, reduce the sugar in the custard by 1 1/2 tablespoons.