Belizean Trifle or Coconut cake

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:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
2. In a large bowl, cream together butter and sugar until creamy. Add eggs one at a time, beating for one minute after each addition.
3. In a separate bowl, whisk together flour, baking powder, salt, and nutmeg.
4. Gradually add the flour mixture to the butter mixture, alternating with evaporated milk, and mix until well combined.
5. Fold in the coconut flakes or shredded fresh coconut.
6. Add pineapple essence and lime zest, mixing gently to incorporate.
7. Pour the batter into the prepared 9×9-inch pan.
8. 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.

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Evaporated Milk

Flan, custard, and Belizean coconut tart filling all build on evaporated milk’s reduced water content. Carnation’s 12oz cans are the diaspora pantry standard — every Belizean grandmother kept these on the shelf.

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Desiccated Coconut

Desserts, coconut bread

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About Joe Post

Joe Post is the founder and editor of Belize News Post. He grew up in Corozal Town, Belize, on the Caribbean sea with a view across Corozal Bay to Cerro Maya. He has lived in Costa Rica, Kenya, England, Spain, and the United States. He grew up cooking alongside his mother and grandmother, and has personally tested the vast majority of the recipes on this site. He started BNP in the early 2000s as one of the few independent Belizean news sources online. Over the years, the food became the stickiest thing. News comes and goes. Food stays.