Tropical Coconut Trifle

Last weekend we were invited to a company party for Jeremy's summer surveying job. It was at the owner's house right on the water - the view was beautiful! I've sent Jeremy to work with cookies and other treats before so they asked if we could bring a dessert to the party. Since it was an outdoor BBQ I decided to make something light and summery - a tropical coconut trifle. It might seem like a lot of steps but it really wasn't difficult, and the result went over VERY well at the party. White cake baked with coconut (I used the diet soda method, but feel free to bake according to package directions) then soaked in sweetened coconut milk, and layered with tropical fruit, pudding and whipped topping. Yum!

TROPICAL COCONUT TRIFLE

INGREDIENTS:
3 cups sweetened coconut flakes, for toasting

1 (13.5 oz) can coconut milk
3 tablespoons granulated sugar

1 (18.25 oz) box white cake mix
1 (12 oz) can Sprite Zero soda
1/2 cup sweetened coconut flakes

4 Jell-o vanilla prepared pudding cups
2 (8 oz) tubs Cool Whip Lite whipped topping.
1 mango, peeled/seeded and diced
4 kiwis, peeled and sliced
2 (11 oz) cans pineapple chunks
1 (15 oz) can mandarin oranges, drained


DIRECTIONS:
1. To prepare coconut milk - in a small sauce pan combine coconut milk and granulated sugar. Heat over medium heat, stirring frequently, until mixture thickens and reduces to about half the original volume. Pour into a storage container and place in refrigerator to cool.

2. To toast coconut - preheat oven to 350 degrees. Arrange 3 cups coconut flakes on shallow baking pan and bake for 7-10 minutes, stirring frequently, until golden brown. Watch carefully to avoid burning. Remove from oven and allow to cool. Store in a ziplock bag until ready for use.

3. To prepare cake - preheat oven to 350 degrees. Spray 9x13 baking pan with nonstick spray. In a large mixing bowl combine cake mix and Sprite Zero soda. Using a handheld mixer, mix on low speed until moistened. Scrape bowl and mix on medium speed for 2 minutes. Fold in 1/2 cup reserved coconut flakes (not toasted) and transfer batter to baking pan. Bake for 30-35 minutes until sides pull away and a toothpick inserted in the center of the cake comes out clean. Set aside to cool.

3. Approximately 4 hours before serving. use a skewer or the handle of a spoon to poke holes across the top of the cake every 1-2 inches. Slowly pour cooled coconut milk mixture evenly over the top of the cake, letting it sink into the holes. Cover and refrigerate.

4. To assemble trifle - cut cake into chunks and layer evenly across the bottom of bowl, then alternate cake layer with layers of Cool Whip, toasted coconut, vanilla pudding and mango/kiwi/pineapple/mandarin oranges - repeat layers, ending with Cool Whip and sprinkling top with toasted coconut. Serve immediately or cover and refrigerate until serving.

Better Than Sex Trifle

Note: I did not name this dessert, you be the judge. This is a trifle I made for a Memorial Day BBQ - it's layers of chocolate cake soaked in a creamy caramel sauce, topped with chocolate toffee candy bits and whipped topping. By the way, for those who aren't sure what a trifle is here's the traditional definition: "a dessert typically consisting of plain or sponge cake often soaked with wine or spirits (as brandy or rum) and topped with layers of preserves, custard, and cream". These days a trifle usually applies to anything with layers of cake and filling, usually served in a glass pedestal container. For the cake portion I used the trusty ol' diet soda method but feel free to bake it according to package directions with eggs/oil/water if you prefer.

BETTER THAN SEX TRIFLE

INGREDIENTS:

1 (18.25 oz) box chocolate cake mix
12 oz Coke Zero soda
1/4 cup semi sweet mini chocolate chips
7 oz sweetened condensed milk
7 oz caramel ice cream topping (plus additional for garnish if desired)
4 Skor or Heath candy bars, chopped
2 (8 oz) tubs Cool Whip Lite whipped topping.

DIRECTIONS:

1. Preheat oven to 350 degrees. Spray 9x13 baking pan with nonstick spray.

2. In a large mixing bowl combine cake mix and Coke Zero soda. Using a handheld mixer, mix on low speed until moistened. Scrape bowl and mix on medium speed for 2 minutes. Fold in semi sweet chocolate chips and transfer to baking pan. Bake for 30-35 minutes until sides pull away and a toothpick inserted in the center of the cake comes out clean. Set aside to cool.

3. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Using a skewer or the handle of a spoon poke holes across the top of the cake every 1-2 inches. Slowly pour the warm caramel topping mixture over the top of the cake, letting it sink into the holes. Cover and refrigerate until just before serving (I would recommend storing cake no more than a 6-8 hours if possible).

4. Just before serving assemble dessert in a large glass trifle or serving bowl. Cut cake into chunks and layer evenly across the bottom of bowl, top with a layer of Cool Whip and a small amount of chopped candy bars (reserve some for garnish) - repeat layers, ending with Cool Whip topping. Top with reserved chopped candy bars and drizzle with caramel topping if desired.

Sinless Strawberry Trifle

This dessert is super easy and pretty low in fat/calories. You can subsitute store bought cake or pound cake, but this using the homemade "diet soda method" helps keep the calories down. It's best to assemble the trifle just a few hours before serving, otherwise it will become soggy.

SINLESS STRAWBERRY TRIFLE

INGREDIENTS:

1 box white cake mix
1 can (12oz) Sprite Zero
1 quart strawberries
3 tbls sugar or sugar substitute + 1/4 cup water
2 8oz tubs Cool Whip Free
4 snack packs fat free vanilla pudding



DIRECTIONS:

1. Mix cake mix with diet soda, spoon into 9x13 pan and bake according to package instructions - do NOT add any oil, eggs or water per the box instructions, only the diet soda. After baking, allow cake to cool. Meanwhile, wash strawberries and remove tops. Slice, toss with sugar/sugar substitute & water and chill in a covered container. Gently fold 4 snack packs of pudding into ONE of the tubs of Cool Whip - cover and chill.


2. Slice cooled cake into 2" strips for easier handling. In a large clear bowl or trifle container, arrange pieces of sliced cake in an even layer, top with pudding mixture, sliced strawberries, and plain Cool Whip, ending with a layer of Cool Whip and garnishing with sliced strawberries. Cover and chill 4 hours but no more than overnight.