Lemon Coconut Trifle
Fluffy cubes of angel food cake layered between lusciously tart lemon curd and creamy coconut cheesecake filling!
Ingredients
Lemon Curd:
- 10 egg yolks
- 1 whole egg
- 1 ½ cup granulated sugar
- ¾ cup lemon juice
- ¼ cup lemon zest
- ¼ teaspoon salt
- 7 Tablespoons unsalted butter cut into half-inch pieces
Coconut Cheesecake Filling:
- 1 (13.5 oz) can unsweetened coconut milk (not light)
- 1 (5.1 oz) box instant vanilla pudding mix (dry)
- 1 cup heavy cream
- 8 ounces cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon coconut extract
- ⅛ teaspoon almond extract
- Pinch of salt
To Assemble:
- 16 ounces Angel Food Cake cut into cubes
- Whipped cream
- Toasted shredded coconut
Instructions
Make the Lemon Curd:
- In a medium saucepan, whisk the egg yolks, whole egg, and sugar together until just combined. Whisk in the lemon juice, zest, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened, about 5-10 minutes minutes.
- Immediately strain the curd through a fine-mesh strainer into a medium-size bowl. Cover with plastic wrap and place in the refrigerator to cool completely.
Make the Coconut Cheesecake Filling:
- In a medium bowl, whisk the coconut milk and pudding mix together until thick and combined; set aside.
- In a stand mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl in the fridge, and return bowl to mixer.
- Switch out whisk attachment for paddle attachment. Beat the cream cheese, sugar, extracts, and salt until smooth; about 1 minute. Add coconut pudding mixture, and continue beating until combined. Remove bowl from mixer and fold in the whipped cream.
To Assemble:
- Place half of the angel food cake cubes into the bottom of a large trifle dish or bowl. Spoon half of the coconut filling on top, spreading evenly. Pour half of the lemon curd evenly over the filling. Repeat steps with the remaining cake, filling, and lemon curd. Chill in the refrigerator for at least 4 hours.
- Pipe dollops of whipped cream around the border and sprinkle with toasted coconut.