Strawberry Coconut Whipped Cream Trifle

Guys. Have you ever had a trifle? So, this isn’t something I grew up with. But as I was taking requests from you guys on Instagram one day, someone asked me to make a trifle. Cue me… googling “trifle.”

I vaguely knew what one was but just wanted to make sure, you know? Next step. Buy a trifle dish. I wanted to get a classic one… you know, for all my upcoming trifle recipes… but the more I thought about it, you could put these in individual glasses or shooters to make little individual trifles. It sounded really cute.

So for my first trifle I wanted to make something super spring-y. Something light and fluffy and refreshing. Something you could pop on your Easter table or make for Mother’s Day brunch.

I also love that you can use whatever fruit you have in your fridge. Sub in some peaches or mango. Have extra fruit salad? Throw it in! Once you have the cake layer and coconut whip layer, you can really customize it and make it your own.

First things first. You MUST Chill the cans of coconut cream overnight. Things get kinda weird if you don’t chill it and try to make this whip at room temp. Chilled coconut cream works great!

Make the cake: In a bowl, use an electric handheld mixer to mix together the ghee, eggs, agave, and vanilla. Add the almond flour, coconut flour, sea salt, baking powder, and baking soda. Mix everything together until combined.

Grease your circular pans and then divide the batter between them. Bake for 12 – 15 minutes, or until tops are golden brown. Set aside for about 10 minutes, or until you’re ready to assemble the trifles, then cut into about 1/2 – 1 inch cubes.

While the cake is baking, place the chilled coconut cream into a standing electric mixer. I prefer a standing electric mixer because you can just turn it on and your arms don’t get tired 🙂 Turn on the electric mixer and whip it for about 3 minutes.

Add the agave nectar (honey or maple syrup works too), vanilla bean powder, and pink Himalayan sea salt. Continue to whip for another 2-3 minutes until creamed together.

Prep the strawberries: cut about 6 strawberries in half, leaving the top stems on. These will go on the very top of the trifle. Cut the stems off the remaining strawberries and slice each strawberry in thirds lengthwise.

Add the layers to the trifle dish, alternating between cake cubes, coconut whip and strawberries. Top with the stemmed strawberries. The pop of green will add a nice finish.

Keep chilled until ready to enjoy!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Strawberry Coconut Whipped Cream Trifle

Make this gluten free and paleo Strawberry Coconut Whipped Cream Shortcake Trifle for your next backyard bbq, potluck, or spring celebration. Such an easy recipe!

Recipe by:Lindsay Grimes

★★★★★ 5 from 1 reviews

Prep: 30 minCook: 15 minTotal: 45 min

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Servings: 8 1x

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Ingredients

Cake:

• 1/2 cup ghee, room temp (butter or coconut oil works)
• 4 eggs
• 2 teaspoon vanilla extract
• 1/2 cup agave nectar
• 2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon sea salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Coconut Whip:

• 4 cans (15 oz. cans) unsweetened coconut cream
• 1/3 cup agave nectar
• 1 1/2 teaspoons vanilla bean powder
• 1/2 teaspoon sea salt
• 1 pint fresh strawberries, sliced

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Instructions

1. Chill the cans of coconut cream overnight.
2. Preheat oven to 350F.
3. In a bowl, use an electric handheld mixer to mix together the ghee, eggs, agave, and vanilla.
4. Add the almond flour, coconut flour, sea salt, baking powder, and baking soda. Mix everything together until combined.
5. Grease your circular pans and then divide the batter between them.
6. Bake for 12 – 15 minutes, or until tops are golden brown.
7. Set aside for about 10 minutes, then cut into about 1/2 inch cubes.
8. While the cake is baking, place the chilled coconut cream into a standing electric mixer. I prefer a standing electric mixer because you can just turn it on and your arms don’t get tired 🙂
9. Turn on the electric mixer and whip it for about 3 minutes.
10. Add the agave nectar (honey or maple syrup works too), vanilla bean powder, and pink Himalayan sea salt.
11. Continue to whip for another 2-3 minutes until creamed together.
12. Prep the strawberries: cut about 6 strawberries in half, leaving the top stems on. These will go on the very top of the trifle.
13. Cut the stems off the remaining strawberries and slice each strawberry in thirds lengthwise.
14. Add the layers to the trifle dish, alternating between cake cubes, coconut whip and strawberries. Top with the stemmed strawberries. The pop of green will add a nice finish.
15. Keep chilled until ready to enjoy!

Tips

• nutrition facts below are just for the cake and strawberries. the website I use to compute the nutrition didn’t have the coconut cream ingredient, so make sure to check your labels and add the nutrition information for the coconut whip cream.

© The Toasted Pine Nut

Enjoy!! xo