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Coconut Cream Pie Trifle Recipe

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This recipe for Coconut Cream Pie Trifle 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!


Category:
Category:

Ingredients:  
Ingredients:  
COCONUT POUND CAKE
½ cup butter softened
1 cup of sugar
2 eggs
½ teaspoon vanilla
1 teaspoon coconut extract
½ cup buttermilk
½ cup sweetened shredded coconut
1½ cups flour
1 teaspoon baking powder
½ teaspoon sº
3 Tablespoons butter
1¼ cup shredded sweetened coconut
1½ teaspoons vanilla extract

COCONUT WHIPPED CREAM
2 cups heavy whipping cream
⅓ cup of sugar
1 teaspoon coconut extract
¾ cup toasted coconut

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

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 ½ of the cubed cake on the bottom.

Next, spoon ½ of the coconut cream pie filling top of the cake.

Next, spoon ½ of the whipped cream layer over the pie filling. Sprinkle with ½ 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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