Easy Berry Coconut Trifle: The Ultimate Refreshing Summer Dessert Recipe
Looking for a dessert that’s as stunning as it is simple? This **Berry Coconut Trifle** is an absolute dream! It beautifully combines light angel food cake (or rich pound cake), a lusciously creamy coconut cheesecake layer, and an abundance of vibrant, fresh berries. It’s not just a dessert; it’s a show-stopping centerpiece that comes together with incredible ease, making it perfect for any gathering, especially during the warmer months.
Originally shared in July 2014, this beloved recipe has been given a complete makeover with updated photos, enhanced text, and refined instructions to ensure it’s better than ever. We’ve brought this forgotten gem back into the spotlight because its effortless preparation and irresistible flavor deserve all the attention.
Why This Berry Coconut Trifle Will Be Your New Favorite
Trifles are truly an underrated dessert. They offer an incredible visual appeal with their distinct, colorful layers visible through the clear glass of a trifle bowl. While towering layer cakes often steal the show, a well-made trifle can be even more captivating, revealing a delightful cross-section of textures and flavors. This particular Berry Coconut Trifle is specifically designed for maximum impact with minimal effort, making it an ideal choice for spring picnics, summer barbecues, holiday celebrations, or simply a refreshing treat on a hot day.
The beauty of this trifle lies in its simplicity. You don’t need to be an expert baker to create something spectacular. Whether you opt for a store-bought cake base to save time or prefer to bake your own for that extra touch of homemade goodness, the results are consistently delicious. The combination of sweet berries, creamy coconut cheesecake, and tender cake creates a harmonious symphony of flavors and textures that everyone will adore.
Key Ingredients for a Perfect Trifle
Creating this delicious Berry Coconut Trifle relies on a few high-quality ingredients that come together to form an unforgettable dessert. Here’s a closer look at what you’ll need and some tips for best results:
The Cake Base: Angel Food or Pound Cake
- Angel Food Cake: Known for its light, airy, and spongy texture, angel food cake is an excellent choice for trifles. It readily absorbs the flavors of the creamy filling, becoming incredibly moist and tender. It offers a delicate contrast to the rich cheesecake layer.
- Pound Cake: For those who prefer a denser, richer base, pound cake is a fantastic alternative. Its buttery crumb provides a more substantial texture that holds up well, especially if making the trifle in advance. A homemade Pound Cake recipe can elevate this trifle to an even more delightful homemade version!
- Store-Bought vs. Homemade: Don’t hesitate to use a good quality store-bought cake to make this dessert even quicker and easier. The focus is on the combination of layers, and a ready-made cake saves significant prep time without sacrificing flavor.
The Irresistible Coconut Cheesecake Filling
This creamy filling is the heart of our trifle, offering a subtle coconut flavor and a decadent, smooth texture. It’s a delightful fusion of classic cheesecake richness and tropical notes.
- Heavy Whipping Cream (36%-40% Butterfat): The key to a stable and voluminous whipped cream is using cold heavy cream with a high butterfat content. This ensures it whips up quickly, doubles in size, and maintains its stiff peaks, providing the necessary lift and lightness to the filling.
- Powdered Sugar: Also known as confectioners’ sugar, it sweetens the whipped cream and helps stabilize it without adding a grainy texture.
- Cream Cheese: For the smoothest, creamiest filling, ensure your cream cheese is completely softened to room temperature. This prevents lumps and allows it to blend seamlessly with the other ingredients.
- Coconut Milk: This is where the lovely, subtle coconut flavor comes from. Use full-fat canned coconut milk for the richest taste and texture. If you’re not a big fan of strong coconut flavors, don’t worry – it’s quite mild here. (See FAQs for substitution if preferred).
- Cinnamon & Vanilla: These spices add warmth and depth to the filling, complementing the coconut and berries beautifully. Pure vanilla extract is always recommended for the best flavor.
The Star of the Show: Fresh Berries
The vibrant medley of fresh berries not only adds a burst of flavor but also incredible color and freshness, making each bite bright and invigorating.
- Strawberries, Blueberries, Raspberries: We recommend a combination of these classic berries for their varying sweetness and tartness. They create a beautiful mosaic of color and offer diverse textures.
- Fresh vs. Frozen: It’s highly recommended to use only fresh berries for this dessert. Frozen berries, when thawed, tend to release a lot of liquid, which can bleed into the other layers, making your beautiful trifle less visually appealing and potentially soggy. While technically usable, the aesthetic and texture are significantly better with fresh fruit.
How to Assemble Your Berry Coconut Trifle: Step-by-Step
The assembly of this trifle is where the magic happens, and it’s surprisingly simple. Follow these steps to create stunning layers:
1. Prepare Your Cake
Whether you’re using angel food cake or pound cake, start by cutting it into uniform 1-inch cubes. Aim for consistency so that each piece fits neatly into the trifle bowl and provides an even texture throughout. Set these aside while you prepare the other components.
2. Wash and Slice Your Berries
Gently wash all your fresh berries. For strawberries, remove the stems and slice them into bite-sized pieces. Leave blueberries and raspberries whole. If you wish, you can lightly mix them in a bowl to ensure an even distribution of colors and flavors when layering.
3. Create the Coconut Cheesecake Filling
- Whip the Cream: In a large, chilled bowl, combine the very cold heavy whipping cream and powdered sugar. Beat with an electric mixer on medium-high speed until stiff peaks form. Stiff peaks mean that when you lift the beaters, the whipped cream holds its shape firmly. Be careful not to over-whip, or it will become grainy. Gently set this aside in the refrigerator.
- Prepare the Cream Cheese Mixture: In a separate large bowl, beat the softened cream cheese until it is completely smooth and fluffy, with no lumps. This is crucial for a silky filling. Add the coconut milk, vanilla extract, and cinnamon. Continue beating until all ingredients are well combined and the mixture is smooth and creamy.
- Fold in Whipped Cream: Gently fold the prepared whipped cream into the cream cheese mixture. Use a spatula and light, upward strokes to incorporate the whipped cream without deflating it. This ensures your cheesecake filling remains light and airy.
4. Layer Your Trifle
Now for the exciting part – assembly! Grab your most beautiful large trifle bowl and get ready to create layers that will impress.
- First Layer: Spread approximately one-third of the creamy coconut cheesecake filling evenly across the bottom of the trifle bowl.
- Second Layer: Carefully arrange one-third of your mixed fresh berries over the cheesecake layer.
- Third Layer: Place about half of your cubed cake over the berries. Try to distribute them evenly so they touch the filling and berries below.
- Repeat: Spread another one-third of the coconut cheesecake filling over the cake. Follow with another one-third of the berries, and then the remaining half of the cubed cake.
- Final Layer: Top with the remaining coconut cheesecake filling, spreading it smoothly across the top. Finally, artfully arrange the last of your fresh berries on top, making sure to show off their vibrant colors.
Once assembled, cover the trifle lightly and refrigerate it for at least 2-3 hours to allow the flavors to meld and the layers to set. Chilling also ensures it’s perfectly refreshing when served.
Frequently Asked Questions (FAQs)
Yes, absolutely! This trifle can be made the day before you plan to serve it. The flavors will have even more time to meld beautifully. If using angel food cake, be aware that it will soak up more of the cheesecake filling over time, becoming very soft and moist. If you prefer a firmer cake texture, pound cake is a better choice for make-ahead trifles. For optimal freshness and presentation, especially with angel food cake, you can prep all the layers (cake cubes, berries, and cheesecake filling) and store them separately in the refrigerator, then assemble the trifle just a few hours before serving.
No, unfortunately, this dessert is not suitable for freezing. The delicate texture of the whipped cream and cream cheese filling, along with the fresh berries, would not hold up well after thawing, leading to a watery and unappetizing result.
The coconut flavor in this trifle is quite subtle and balanced by the other ingredients. However, if you are not a fan of coconut at all, you can easily omit the coconut milk. Simply replace it with 1 cup of additional heavy whipping cream in the cream cheese mixture. This will maintain the creamy texture without any coconut notes.
This recipe is wonderfully versatile! Feel free to experiment with different fruits – peaches, sliced kiwi, or mango could be delightful additions or substitutions. For an extra touch of coconut, you can sprinkle toasted coconut flakes on top of each cheesecake layer, or just on the very top for garnish. A sprig of fresh mint also adds a beautiful pop of color and freshness as a garnish.
Beyond a large trifle bowl, consider making individual servings! Small mason jars or clear plastic cups are perfect for creating mini trifles that are easy to grab and serve at parties. This presentation adds a charming touch and makes portion control a breeze.
More Delicious Desserts to Try
If you loved this Berry Coconut Trifle, be sure to explore more delightful dessert recipes from our collection:
- Tres Leches Cake
- Homemade Chewy Brownies
- Brownie Ice Cream Cake
- No Churn Strawberry Ice Cream
- Chewy Rice Krispie Treats
HUNGRY FOR MORE? Don’t miss out on our latest recipes and culinary adventures! Subscribe to our newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates!
Berry Coconut Trifle
Ingredients
- 1 prepared angel food cake or pound cake
- 2 (16oz) (483g) cartons strawberries, washed and sliced
- 2 (6oz) (170g) cartons blueberries, washed
- 2 (6oz) (170g) cartons raspberries, washed
COCONUT CREAM CHEESE LAYER:
- 2 cups (475ml) heavy whipping cream
- ¾ cup (75g) powdered sugar
- 2 (8oz) (226g) packages cream cheese, softened
- 1 (13.5 floz) (399ml) can coconut milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
Instructions
-
Cut cake into 1″ cubes; set aside.
-
Mix berries in a bowl; set aside.
COCONUT CHEESECAKE LAYER:
-
In a large bowl beat the whipping cream and powdered sugar until stiff peaks; set aside.
-
In another large bowl beat the cream cheese until smooth. Add the coconut milk, cinnamon, and vanilla. Beat until smooth. Fold in whipped cream.
ASSEMBLY:
-
Spread ⅓ of the coconut cheesecake in the bottom of a large trifle bowl. Top with ⅓ of the mixed berries and ½ of the cubed cake. Spread another ⅓ of the cheesecake, ⅓ of the berries, and the remaining cubed cake. Top with remaining cheesecake and berries. Refrigerate until ready to serve.
Notes
- MAKE-AHEAD: This can be made a day in advance. Angel food cake will soak up more of the cheesecake filling and become soft over time. When making this in advance I actually prep all the layers and store them separately and then assemble just before taking it to the party or serving.
- You can also make this in small mason jars or plastic cups for ready to grab individual servings.
- The coconut flavor is not very strong in this trifle but if you would like you can omit the coconut milk and replace it with 1 cup of heavy whipping cream.
- You can also sprinkle coconut flakes on top of the cheesecake layer for more coconut flavor.
Nutrition