Enjoy a taste of the tropics with this delicious Belizean coconut trifle cake recipe. The combination of coconut flakes, pineapple essence, and a hint of lime zest make this cake irresistibly flavorful and moist. This is an easy crowd-pleaser! It is moist and just delicious.
Belizean Coconut Trifle Cake Ingredients:
- 1 cup butter or margarine
- 1 ½ cup sugar
- 3 eggs
- 2 tsp pineapple essence
- 3 cups flour
- 3 tsp baking powder
- 1 tsp salt
- ½ tsp nutmeg
- Zest one lime
- ½ bag (7 oz) coconut flakes or 1 whole shredded fresh coconut (if available)
- 1 large can of evaporated milk (use only ½ can if using fresh shredded coconut)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
- In a large bowl, cream together butter and sugar until creamy. Add eggs one at a time, beating for one minute after each addition.
- In a separate bowl, whisk together flour, baking powder, salt, and nutmeg.
- Gradually add the flour mixture to the butter mixture, alternating with evaporated milk, and mix until well combined.
- Fold in the coconut flakes or shredded fresh coconut.
- Add pineapple essence and lime zest, mixing gently to incorporate.
- Pour the batter into the prepared 9×9-inch pan.
- Bake for 50 minutes at 350°F (175°C) or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Note: Serve this coconut trifle cake as a delightful dessert for a tropical-themed party or simply enjoy it as a sweet treat for any occasion. The cake’s moist texture and unique combination of flavors make it a sure hit with family and friends.
Enjoy this recipe? You may also enjoy our Belizean rum cake recipe or 7UP Cake recipe.
I have tried different recipes for trifle and every time I bake the trifle, it doesn’t soak properly in the middle. Are they any suggestions on that? I really want to try this recipe but I am afraid I would get the same results and have to throw the cake out again.