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Toasted-Coconut-Cake Trifle

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Toasted-Coconut-Cake Trifle

Toasted-Coconut-Cake Trifle

The recipe Toasted-Coconut-Cake Trifle could satisfy your Scottish craving in about 45 minutes. This recipe serves 4. One serving contains 370 calories, 8g of protein, and 13g of fat. A mixture of sugar, coconut flakes, coconut milk, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

1
In a bowl, combine Neufchâtel, 1/3 cup sugar, milkand coconut extract.
Ingredients you will need
Coconut ExtractCoconut Extract
NeufchatelNeufchatel
SugarSugar
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BowlBowl
2
Heat oven to 350°F.
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OvenOven
3
Spreadcoconut evenly on a baking sheet; toast, stirringonce or twice, until golden, 5 to 10 minutes. In eachof four 8-ounce serving glasses, divide and layer halfof coconut cream, half of cake cubes and half oftoasted coconut; repeat with remaining cream, cakeand coconut. Refrigerate at least 1 hour or up to 24.If garnishing with candied lime: Bring a half-full smallpot of water to a boil.
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Coconut CreamCoconut Cream
CoconutCoconut
SpreadSpread
CreamCream
ToastToast
WaterWater
LimeLime
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Baking SheetBaking Sheet
4
Place lime peels in a smallmesh sieve; set over pot to submerge peels; boil2 minutes.
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LimeLime
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SieveSieve
PotPot
5
Remove sieve and run peels under coldwater. Repeat boiling and cooling process with freshwater. Refill same pot with 1/3 cup fresh water and1/3 cup sugar; bring to a boil.
Ingredients you will need
SugarSugar
WaterWater
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SieveSieve
PotPot
6
Place sieve over pot sopeels are submerged; reduce heat to medium andsimmer 5 minutes. Pat peels dry with a paper towel;in a bowl, toss with remaining 2 teaspoons sugar to coat.Top trifles with candied peels; serve.
Ingredients you will need
SugarSugar
Equipment you will use
Paper TowelsPaper Towels
SieveSieve
BowlBowl
PotPot
7
Self
DifficultyHard
Ready In45 m.
Servings4
Health Score2
CuisinesEnglishScottishBritishEuropean
Dish TypesSide Dish
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