Layers of coconut pie filling, coconut sweetened whipped cream and coconut pound cake combine to make one unbelievably yummy treat!
Prep Time 20 minutesminutes
Cook Time 55 minutesminutes
Servings 16
Calories 475kcal
Ingredients
Coconut Pound Cake
1/2cupbuttersoftened
1cupsugar
2eggs
1/2teaspoonvanilla
1teaspooncoconut extract
1/2cupbuttermilk
1/2cupsweetened shredded coconut
1 1/2cupsflour
1teaspoonbaking powder
1/2teaspoonsalt
Coconut Cream Filling
3/4cupsugar
1/4cupcornstarch
2cupshalf and half
4egg yolks
3tablespoonsbutter
1 1/4cupsshredded sweetened coconut
1 1/2teaspoonsvanilla extract
Coconut Whipped Cream
2cupsheavy whipping cream
1/3cupsugar
1teaspooncoconut extract
3/4cuptoasted coconut
Instructions
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.
Assembly
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.