Coconut Strawberry Trifle

Best way to use left over yellow cakes or box cake mix. I have used King Arthur Gluten free yellow cake mix in this recipe.Crumbled/cubed cake pieces layered with fresh chopped strawberries and coconut custard.Its an easy and tasty dessert with a hint of coconut flavor. You can use fruits of your choice.

—-COCONUT TRIFLE——

Course: Dessert

Yield: 3 servings
Cooking time: 10 mins
INGREDIENTS

Yellow cake cut into small cubes-2 cups
Chopped Strawberries- 1 cup
Milk- 1 cup
Sugar- 1/2 cup + 2 tbsp
Vanilla extract- 1/2 tspCoconut extract- 1 tsp
Coconut milk- 1/2 cup
Corn starch- 2 tbsp.
Egg yolk-1
Shredded Coconut- 1/2 cup

DIRECTIONS

To prepare the Custard: Beat the egg yolk, cornstarch, vanilla and coconut extract and sugar until pale and creamy without any clumps.
Heat milk and coconut milk in a pan and once its hot(do not boil) reduce the heat, pour few tbsp. warm milk into the egg yolk mixture, whisking constantly(liasoning/tempering) to combine well.
Once the egg mixture is mixed well, pour it back into the pan and keep whisking on medium heat until the custard starts to thicken(do not boil the mixture).
Turn off the heat and remove the pan from heat.
Transfer the custard to a glass dish and refrigerate (half an hour)covered with a cling wrap touching the surface of the custard to prevent skin formation.
Crumble the cake into small pieces or cut into bite size cubes.
Layer the cake cubes in the bottom of the serving glass followed by chopped strawberries.
Now add the cold custard and continue layering and top the trifle with the desiccated coconut and serve chilled!