Coconut Cream Pie Trifle

This is a delicious dessert with layers of coconut pie filling, coconut sweetened whipped cream and coconut pound cake. Each layer is unbelievably yummy and they combine to make one unforgettable dessert!

COCONUT CREAM PIE TRIFLE... layers of coconut pie filling, coconut sweetened whipped cream and coconut pound cake combine to make one unbelievably yummy treat!

I come from a long line of coconut lovers.

It is my grandpa and mother’s favorite flavor of dessert.

Growing up, I hated coconut because of it’s texture. It wasn’t until college I tried my first girl scout cookie that was covered in coconut. After one bite of that cookie, my love for coconut was born.

This dessert takes my favorite elements of Coconut Cream Pie and turns it into one unforgettable, ridiculously delicious, treat. This trifle received such high compliments at our family gathering and will become a recipe I want to make over and over again for special occasions.

One of my favorite things about this trifle is that it is ALL FROM SCRATCH!

If you love coconut, then you HAVE to give this recipe a try! It is absolutely heavenly!

Coconut Cream Pie Trifle

Layers of coconut pie filling, coconut sweetened whipped cream and coconut pound cake combine to make one unbelievably yummy treat!
Prep Time 20 minutes
Cook Time 55 minutes
Servings 16
Calories 475kcal


Coconut Pound Cake

  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 1/2 cup buttermilk
  • 1/2 cup sweetened shredded coconut
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Coconut Cream Filling

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 2 cups half and half
  • 4 egg yolks
  • 3 tablespoons butter
  • 1 1/4 cups shredded sweetened coconut
  • 1 1/2 teaspoons vanilla extract

Coconut Whipped Cream

  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 1 teaspoon coconut extract
  • 3/4 cup toasted coconut


Coconut Pound Cake

  • Preheat oven to 350 degrees F.
  • In a large bowl, cream butter, sugar, vanilla, and coconut extract together for 3 to 5 minutes.
  • Add eggs one at a time and beat an addition 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 shredded coconut.
  • Grease and flour 9 x9 baking dish.
  • Pour batter into 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 medium sauce pan, 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 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.


  • In a trifle dish, place 1/2 of the cubed cake on the bottom.
  • Next, spoon 1/2 of the coconut cream pie filling top of the cake.
  • Next, spoon 1/2 of the whipped cream layer over the pie filling.
  • Sprinkle with 1/2 cup toasted coconut.
  • Repeat layering process 1 more time.
  • Refrigerate for at least 3 hours before serving.


Calories: 475kcal | Carbohydrates: 45g | Protein: 5g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 135mg | Sodium: 228mg | Potassium: 171mg | Fiber: 2g | Sugar: 32g | Vitamin A: 894IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg
Tried this recipe?Tag @nikki_chefintraining in your picture on Instagram so we can see what you have been up to in your kitchen!


COCONUT CREAM PIE TRIFLE... layers of coconut pie filling, coconut sweetened whipped cream and coconut pound cake combine to make one unbelievably yummy treat!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, crust

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  1. Trifle Guy


    This recipe looks and sound too good. What about substituting coconut oil for some of the butter and full-fat coconut milk for some the heavy cream?

    Without fruit, isn't calling it a Trifle misleading. It seems like it's closer to cream pie or deconstructed coconut cream cake? In any case, this is on my list to try soon.

  2. Linda

    Yum! I love the fact that it is all from scratch.......a keeper!

  3. theresa krier


    Hi, I have all the ingredients to make this today, looooove coconut. thanks for an awesome recipe. Have a great day !

  4. Laura Dembowski

    I used to hate coconut, but now it's one of my favorite foods. I've never made a trifle but with this one entirely from scratch, I'm in!

  5. Andrea

    How far in advance can I make this? I'm serving it on Monday and I'd like to make it on Saturday night if possible. Or, are there parts that can be made ahead of time and assembled later?

  6. KS Ball


    I made this last night for a group we had over and everyone loved it. I think when I make it again I will double the Coconut cream portion just to make sure it is more moist.

  7. Vicky Wagner

    I would love to make this for Christmas Day. Could I put this together the day before?

  8. Anna L. V. Josephs


    What is coconut extract? Is it liquid? Where can I find it?

  9. Ginger

    Can this be frozen ?

  10. Judy


    I am in the middle of making this and the cake directions do not address the vanilla in the cake ingredients which makes me skeptical about how this is going to turn out.