Description
A delightful tropical trifle layered with sponge cake, instant vanilla pudding, tropical fruits, and whipped cream, perfect for any occasion.
Ingredients
Scale
- 1 pound sponge cake or pound cake
- 2 packages (3.4 ounces each) instant vanilla pudding
- 4 cups cold milk
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 2 cups tropical fruits (such as pineapple chunks, mango cubes)
- 1 cup sweetened shredded coconut, toasted
- 1 cup maraschino cherries
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pudding: In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Set aside.
- Prepare the Whipped Cream: In another bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Reserve a small amount for garnish.
- Layer the Trifle: Cut the sponge cake into bite-sized cubes. In a large trifle dish, layer half of the cake cubes at the bottom. Add a layer of the pudding over the cake, spreading evenly. Add a layer of mixed tropical fruits. Add a layer of whipped cream. Sprinkle toasted coconut over the whipped cream. Repeat the layers with the remaining cake, pudding, fruits, and whipped cream. Finish with a top layer of whipped cream.
- Garnish: Arrange maraschino cherries on top of the final layer of whipped cream. Sprinkle more toasted coconut if desired.
Notes
- For extra flavor, drizzle some of the fruit juice over the cake layers before adding toppings.
- Use a mix of colorful tropical fruits for an eye-catching presentation.
- You may prepare the trifle a day in advance to enhance the flavors.
- Make sure to toast the coconut until golden brown to bring out its nutty flavor.
- Prep Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving