Coconut Cream Pie Trifle

• Vegetarian

• Refrigerated

  • 4 Egg yolks
  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/4 cup Cornstarch
  • 1 1/2 cups Flour
  • 1/2 tsp Salt
  • 2 1/8 cup Sugar
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 3/4 cup Coconut, sweetened
  • 3/4 cup Coconut, toasted
  • 2 tsp Coconut extract

• Dairy

  • 11/16 cup Butter
  • 1/2 cup Buttermilk
  • 2 cups Half and half
  • 2 cups Heavy whipping cream

Found on chef-in-training.com

Description

Ingredients

• ½ cup butter, softened
• 1 cup sugar
• 2 eggs
• ½ teaspoon vanilla
• 1 teaspoon coconut extract
• ½ cup buttermilk
• ½ cup sweetened shredded coconut
• 1½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup sugar
• ¼ cup cornstarch
• 2 cups half and half
• 4 egg yolks
• 3 Tablespoons butter
• 1¼ cup shredded sweetened coconut
• 1½ teaspoons vanilla extract
• 2 cups heavy whipping cream
• ⅓ cup sugar
• 1 teaspoon coconut extract
• ¾ cup toasted coconut

Directions

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter, sugar, and coconut extract together for 3 to 5 minutes.
• Add eggs one at a time and beat an addition minute per egg.
• In a separate large bowl, mix and combine dry ingredients together.
• Add dry ingredients alternatively with the buttermilk to the butter/sugar/egg mixture.
• Fold in shredded coconut.
• Grease and flour 9 x9 baking dish.
• Pour batter into baking dish and bake for 55 to 60 minutes.
• Cool to room temperature then invert onto a large cutting board and cut into 1 inch cubes.
• In medium sauce pan, combine sugar and cornstarch. Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly. Boil 1 minute and remove from heat. Stir in butter, coconut and vanilla.
• Pour into medium bowl, cover with saran wrap directly on the filling itself to avoiding a sticky film on top. Let sit until completely cool.
• In a medium bowl, combine whipping cream and sugar. Beat until still peaks form. Add coconut extract and beat again.
• In a trifle dish, place ½ of the cubed cake on the bottom.
• Next, spoon ½ of the coconut cream pie filling top of the cake.
• Next, spoon ½ of the whipped cream layer over the pie filling. Sprinkle with ½ cup toasted coconut. Repeat layering process 1 more time. Refrigerate for at least 3 hours before serving.