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.IMG_0040Its an easy and tasty dessert with a hint of coconut flavor. You can use fruits of your choice.



Course: Dessert

Yield: 3 servings
Cooking time: 10 mins

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


  • 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!


2 Comments Add yours

    1. cookwithjiya says:

      Thanku @thesweetworldsite😊
      my leftover cake hack😃

      Liked by 1 person

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