Mango & Pineapple Coconut Caramel Trifle
with Mint & Toasted Coconut
- Gluten
- Wheat
- Milk
- Sulphites
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Gluten
- Wheat
Ingredients
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Caster Sugar
(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Gluten, Wheat.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mint
1 tin
Pineapple Slices
1 packet
Thickened Cream
(Contains: Milk;)
1 packet
Coconut Milk
1 packet
Shredded Coconut
(Contains: Sulphites;)
1 packet
Mango Slices In Juice
1 packet
Vanilla Custard
(Contains: Milk;)
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line a cake tin. • In a large bowl, place 200g caster sugar and the butter (softened). Mix with electric beaters until pale and thickened, 2-3 minutes. • Add the eggs and beat until smooth, 1-2 minutes. Add basic sponge mix and milk and fold with a spoon until just combined. • Pour cake batter into lined tin. Bake for 45 minutes-1 hour. Set aside to cool completely in tin.
TIP: To avoid clumps of butter in your mixture, allow your butter to soften to room temperature first! TIP: To check if the cake is done, stick a knife or skewer in the centre and it should come out clean.
• While the cake is baking, heat a large frying pan over medium-high heat. Toast shredded coconut until golden, 2-3 minutes. Transfer to an airtight container until your are ready to serve. • Return pan to medium-high heat. Add coconut milk, the brown sugar and butter and stir to melt. Simmer, until reduced and turned to caramel, 5-6 minutes. Transfer to a bowl and set aside to cool. TIP: Prepare the trifles a day in advance!
• While caramel is cooling, place light thickened cream and Greek-style yoghurt in a large bowl. Whisk with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted! TIP: If you don't have electric beaters, use a hand metal whisk!
• When sponge cake has cooled, cut half the cake into 3cm chunks. • Drain mango slices and pineapple slices and roughly chop.
• Arrange the cake chunks in the medium glass serving bowl. Top with 1/2 each of the whipped cream, coconut caramel, peaches. Repeat the layers with the remaining ingredients. • Cover and refrigerate for 6 hours or overnight.
• Thinly slice the mint. • When the trifles have set and you are ready to serve, sprinkle toasted coconut and mint over mango & pineapple trifles. Enjoy!
