Toasted-Coconut-Cake Trifle

Name: Toasted-Coconut-Cake Trifle
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: English, Scottish, British, European
Ingredients: 946 milliliters 1/2-inch cubes store-bought angel food cake; 1 teaspoon pure coconut extract; 59 milliliters light coconut milk; 227 grams American Neufchâtel or reduced-fat cream cheese, at room temperature; 79 milliliters sugar, divided (optional); 3 Tbsps sweetened coconut flakes

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

In a bowl, combine Neufchâtel, 1/3 cup sugar, milkand coconut extract.

Ingredients you will need

Coconut Extract

Neufchatel

Sugar

Equipment you will use

Bowl

Heat oven to 350°F.

Equipment you will use

Oven

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.

Ingredients you will need

Coconut Cream

Coconut

Spread

Cream

Toast

Water

Lime

Equipment you will use

Baking Sheet

Place lime peels in a smallmesh sieve; set over pot to submerge peels; boil2 minutes.

Ingredients you will need

Lime

Equipment you will use

Sieve

Pot

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

Sugar

Water

Equipment you will use

Sieve

Pot

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

Sugar

Equipment you will use

Paper Towels