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Coconut Cream Pie Trifle Recipe

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Coconut Cream Pie Trifle image

 

This recipe for Coconut Cream Pie Trifle, by , is from The Verhage Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Shirley Verhage

Category:
Category:

Ingredients:  
Ingredients:  
COCONUT POUND CAKE
cup butter softened
1 cup of sugar
2 eggs
teaspoon vanilla
1 teaspoon coconut extract
cup buttermilk
cup sweetened shredded coconut
1 cups flour
1 teaspoon baking powder
teaspoon s
3 Tablespoons butter
1 cup shredded sweetened coconut
1 teaspoons vanilla extract

COCONUT WHIPPED CREAM
2 cups heavy whipping cream
⅓ cup of sugar
1 teaspoon coconut extract
cup toasted coconut

Directions:
Directions:
COCONUT POUND CAKE
Preheat oven to 350F

In a large bowl, cream butter, sugar, and coconut extract together for 3 to 5 minutes.

Add eggs one at a time and beat an additional minute per egg.

In a separate large bowl, mix and combine dry ingredients together.

Add dry ingredients alternatively with the buttermilk to the butter/sugar/egg mixture.

Fold in the shredded coconut.

Grease and flour 9 x9 baking dish.

Pour batter into a baking dish and bake for 55 to 60 minutes.

Cool to room temperature then invert onto a large cutting board and cut into 1-inch cubes.

COCONUT CREAM FILLING
In a medium saucepan, combine sugar and cornstarch. Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter, coconut, and vanilla.

Pour into a medium bowl, cover with saran wrap directly on the filling itself to avoiding a sticky film on top. Let sit until completely cool.

COCONUT WHIPPED CREAM
In a medium bowl, combine whipping cream and sugar. Beat until still peaks form. Add coconut extract and beat again.

ASSEMBLY
In a trifle dish, place of the cubed cake on the bottom.

Next, spoon of the coconut cream pie filling top of the cake.

Next, spoon of the whipped cream layer over the pie filling. Sprinkle with cup toasted coconut. Repeat the layering process 1 more time. Refrigerate for at least 3 hours before serving.

Number Of Servings:
Number Of Servings:
12

 

 

 

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