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Mixed Berry Trifle
Recipe

12 INGREDIENTS • 8 STEPS • 45MINS

Mixed Berry Trifle

5.0
4 ratings
This berry trifle is a wonderful summer dessert – it's simple, gorgeous and you can make it ahead of time.
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Margaret's Dish
However vegetable-ridden, peanut butter-filled, chocolate-swirled, kale-topped the recipes get, I'm all about dishing out delicious food.
This berry trifle is a wonderful summer dessert – it's simple, gorgeous and you can make it ahead of time.
45MINS
Total Time
$4.15
Cost Per Serving
Ingredients
Servings
6
US / Metric
Lemon Pound Cake
Coconut Flour
1/2 cup
Coconut Flour
Baking Soda
1/2 tsp
Baking Soda
Salt
1/4 tsp
Coconut Milk
1 cup
Coconut Milk
Honey
1/4 cup
Lemon
1
Lemon, zested
2 tsp needed (reserve 1 tsp for the cream)
Coconut Oil
as needed
Coconut Oil
for greasing the pan
Coconut Cream
Coconut Cream
1 can
(13 oz)
Coconut Cream
Raw Honey
2 Tbsp
Assembly
Fresh Mixed Berries
4 cups
Fresh Mixed Berries
Nutrition Per Serving
VIEW ALL
Calories
372
Fat
15.5 g
Protein
10.1 g
Carbs
54.2 g
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Mixed Berry Trifle
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Margaret's Dish
However vegetable-ridden, peanut butter-filled, chocolate-swirled, kale-topped the recipes get, I'm all about dishing out delicious food.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C) and coat a mini muffin pan with a little bit of Coconut Oil (as needed) or line with mini-muffin liners.
step 2
First make the cake. For the wet mixture, beat Eggs (4), Vanilla Extract (1 Tbsp), Coconut Milk (1 cup), 1 tsp zest from the Lemon (1), and Honey (1/4 cup) together until well combined.
step 3
Briefly whisk the Coconut Flour (1/2 cup), Baking Soda (1/2 tsp), and Salt (1/4 tsp) before sifting it into the wet mixture and beat until smooth.
step 4
Spoon about a tablespoon into each greased mini muffin tin and bake for about 15 min, or until golden brown. Let cool completely before removing from the pan.
step 5
Using hand held beaters, or the whisk attachment on a kitchen aid, beat Coconut Cream (1 can), Raw Honey (2 Tbsp), and 1 tsp lemon zest until they are light and fluffy, about 5 minutes. It will not double in volume like heavy whipping cream, but it will be noticeably airer and look like whipped cream.
step 5 Using hand held beaters, or the whisk attachment on a kitchen aid, beat Coconut Cream (1 can), Raw Honey (2 Tbsp), and 1 tsp lemon zest until they are light and fluffy, about 5 minutes. It will not double in volume like heavy whipping cream, but it will be noticeably airer and look like whipped cream.
step 6
To assemble, place about half of the cake in a large bowl. Top with half of the whipped cream and half of the Fresh Mixed Berries (2 cups).
step 6 To assemble, place about half of the cake in a large bowl. Top with half of the whipped cream and half of the Fresh Mixed Berries (2 cups).
step 7
Add a second layer of cakes.
step 7 Add a second layer of cakes.
step 8
Top with the rest of the cream and Fresh Mixed Berries (2 cups). Serve and enjoy!
step 8 Top with the rest of the cream and Fresh Mixed Berries (2 cups). Serve and enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Summer
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