Description
A delicious and refreshing dessert combining layers of coconut cake, strawberries, and whipped cream.
Ingredients
Scale
- 1 cup coconut flour
- 1/2 cup sugar
- 1/2 cup unsweetened shredded coconut
- 1/2 cup butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 cups fresh strawberries, sliced
- 2 cups whipped cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together coconut flour, sugar, shredded coconut, and baking powder.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually add the dry ingredients to the wet mixture until combined.
- Pour the batter into a greased cake pan and bake for 25-30 minutes.
- Once cooled, cut the cake into cubes.
- In a trifle dish, layer cake cubes, strawberries, and whipped cream.
- Repeat the layers until all ingredients are used, finishing with whipped cream on top.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- For a tropical twist, add pineapple chunks between the layers.
- Use dairy-free whipped cream for a vegan option.
- Make sure the cake is completely cooled before assembling the trifle.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking and Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 100mg
Keywords: Coconut Strawberry Shortcake Trifle, dessert, trifle, coconut cake, strawberries