Mango Coconut Trifle | Mango Coconut Layered Dessert

This mango coconut trifle (or mango coconut layered dessert) is a scrumptious tropical dessert manufactured from layers of sponge cake, whipped cream, recent mango, and toasted coconut. Learn on for the recipe, together with taste variations.

Leap to Recipe

The dessert I’m sharing right now is a recipe that I created fully accidentally. I had deliberate on making a sponge roll however the recipe I attempted was a catastrophe. The sponge itself tasted good, but it surely simply wouldn’t roll correctly. I had spent fairly a number of hours making the sponge so I didn’t wish to throw it away so I appeared by way of my fridge for inspiration. I had some whipped cream, and in addition recent mangoes, and that’s after I thought let’s do a layered dessert with the sponge as the bottom, and cream because the filling. Mainly a mango coconut trifle however with cream as a substitute of custard because the filling. To be trustworthy, I used to be nervous in regards to the style as a result of I’m not a fan of an excessive amount of cream. However after I had a chunk of this dessert, I used to be simply blown away by how scrumptious it tasted. The sunshine and ethereal sponge complemented the cream so properly, and the bursts of recent mango and coconut added simply the correct amount of sweetness and crunch. I tweaked the recipe after that, and it’s now change into my new favourite summer time dessert. Good for the mango season.

Mango coconut trifle or mango coconut layered dessert in a blue dish.

Mango coconut trifle – the components:

There are 4 fundamental parts to this dessert, and they are often ready prematurely making this the right dessert to serve at a celebration.

  • Sponge cake: I’ve used sponge cake as the bottom for this layered dessert due to it’s mild and ethereal texture. For those who don’t have time to make the sponge cake from scratch, you may get it from the grocery store or the bakery. This dessert can also be a good way to make use of up leftover sponge cake.
  • Whipped cream: Frivolously sweetened whipped cream flavored with vanilla is the right complement to the sponge cake.
  • Mangoes: It is a mango dessert and diced mangoes are a should for the filling in addition to the topping. Ensure that to pick out candy and agency mangoes so they’re simple to chop and maintain their form. In case recent mangoes aren’t obtainable, it’s attainable to make use of mango puree or one other tropical fruit akin to pineapples, kiwifruit, passionfruit, or strawberries.
  • Coconut: Mangoes and coconut make for a scrumptious tropical fruit mixture. Ensure that to toast the coconut for added taste. I’ve used coconut slices, but it surely’s additionally attainable to make use of desiccated or shredded coconut.
Mango coconut trifle or mango coconut layered dessert in a blue dish.

Serving ideas:

This dessert may be served in quite a lot of methods, relying on the scale of the gathering, and the formality of the occasion.  

  • Massive Rectangle Dish: This fashion of serving the dessert is much like an icebox cake and is my most popular technique. The reason is that because the sponge cake is baked within the type of a rectangle, it’s fast to assemble. Plus it’s simple to slice and serve, and may be made in two dishes as properly for bigger gatherings.
  • Trifle: This dessert may be served in a trifle bowl like a conventional trifle. Ensure that to make use of a glass trifle dish in order that it’s attainable to see all the gorgeous layers from the facet. It’s additionally attainable to serve this dessert in mini trifle bowls.
  • Particular person dessert jars: It’s additionally attainable to make particular person parts of the dessert in glass bowls or glass jars. Use a cookie cutter to chop the cake to dimension, and layer accordingly.

Mango coconut layered dessert – variations:

The most effective factor about layered desserts is how versatile they’re. Listed here are some concepts on how one can mess around with this dessert.

  • Use different fruits as a substitute of mango, and even a mixture of fruits to make this trifle. Tropical fruit akin to passionfruit, kiwifruit, and pineapple would style scrumptious. It’s additionally attainable to make use of berries akin to strawberries, blueberries, or raspberries. It’s additionally attainable to make use of canned fruit akin to canned pineapple or a can of tropical fruit cocktail. The syrup can be utilized to moisten the sponge cake, whereas the fruit can be utilized because the filling.
  • As an alternative of coconut, it’s attainable to make use of sliced or crushed nuts. Almonds, pistachios, walnuts, or macadamias would complement mango superbly, and add taste in addition to crunch to the dessert. It’s additionally attainable to make use of a praline for an added burst of taste.
  • Add extra taste to this layered dessert by including your favourite sauce or fruity condiment akin to chocolate ganache, salted caramel sauce, strawberry syrup, or a fruit coulis.  
  • For those who don’t have sponge cake, you should utilize pound cake. Keep in mind to drizzle milk or sugar syrup since pound cake may be dense. It’s additionally attainable to skip the cake and use tea biscuits on this dessert. In that case, this will likely be much like an icebox fashion cake so a mango coconut icebox cake. In case you are utilizing biscuits, you’ll have to chill the dessert at the very least for 12 hours in order that the biscuits can soften.

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In case you are searching for extra dessert recipes, do check out the next:

  1. Simple Mango Mousse with Cardamom
  2. 3 ingredient coconut ladoos (Coconut caramel fudge balls)
  3. Nan Khatai (Pakistani cardamom flavored shortbread biscuits)
  4. No Bake Mango Cheesecake in Jars
  5. Cardamom Jam Thumbprint Cookies
Mango coconut trifle or mango coconut layered dessert in a blue dish. The bottom left of the dish has a piece of the trifle taken out.

Mango Coconut Trifle | Mango Coconut Layered Dessert

This mango coconut trifle (or mango coconut layered dessert) is a scrumptious tropical dessert manufactured from layers of sponge cake, whipped cream, recent mango, and toasted coconut.

Sponge Cake

  • 4
    eggs
    at room temperature
  • 2
    cups
    finely floor sugar
    see observe 1
  • 2
    cups
    flour
  • 2
    teaspoons
    baking powder
  • ½
    teaspoon
    salt
  • 1
    cup
    milk
  • ¼
    cup
    butter
  • 2
    teaspoons
    vanilla essence

Whipped Cream

  • 400
    ml
    cream
    chilled
  • 1
    cup
    icing sugar / powdered sugar
  • ½
    teaspoon
    vanilla essence

Toppings & Meeting

  • ½ – 1
    cup
    milk
  • 2
    medium mangoes
    diced
  • 1
    cup
    sliced coconut
    toasted

For the cake

  1. Preheat oven to 180 C fan compelled (360 levels F). Grease and flour a 9×13-inch baking pan.

  2. Place flour, baking powder, and salt in a medium sized bowl. Combine along with a fork.

  3. Place eggs in a big bowl and beat with an electrical whisk or a stand mixer on excessive pace till lemon colored.

  4. Steadily add sugar, and proceed beating till the combination is thick, about 5 minutes.

  5. Fold within the flour combination utilizing a spatula.

  6. In a small microwave-safe bowl, heat up the milk until small bubbles kind on the edge. Stir within the butter, and vanilla essence.

  7. Add the milk and butter combination to the batter, and evenly mix. This may be executed with a spatula, or an electrical whisk on low pace. Be sure to don’t overbeat.

  8. Pour the batter right into a ready pan, and bake in a pre-heated oven till a toothpick or skewer inserted within the heart comes out clear, 25 to half-hour. Let the sponge cake cool for a couple of minutes, after which take it out on a wire rack to chill fully.

  9. This recipe makes a big cake – you will want about 75 – 80% for the trifle / ice field cake. The remainder of the cake may be eaten (it’s scrumptious with a cup of tea), or you may make additional whipped cream, and make an extra small trifle / ice field cake.

For the cream

  1. Place cream in a big bowl and beat with an electrical whisk until mushy peaks kind. Add sugar regularly and proceed beating until stiff peaks are shaped. Stir in vanilla essence, and put aside within the fridge to sit back.

For Meeting

  1. As soon as the cake has cooled use a serrated knife to chop off any domed edges from the highest. Then reduce the cake in half lengthwise. This can create a skinny layer that can be utilized for the layering.

  2. Take a rectangle glass serving dish (I used the Pyrex 4.5L rectangle dish) and place a layer of sponge cake on the backside. Drizzle milk on the sponge cake, after which high off with half the whipped cream. Add ¾ cup mangoes, and ½ cup toasted coconut.

  3. High off with one other layer of cake, and drizzle with extra milk. High with the remaining whipped cream and use a spatula to smoothen out the highest. Preserve within the fridge for at the very least 6 hours to melt, chill, and let the flavors develop collectively.

  4. Take out the trifle quarter-hour earlier than serving, and garnish with the remaining cubed mango, and toasted coconut. I favor to do the ultimate topping garnish in the long run, so the coconut stays crispy, and the mango doesn’t get mushy.

Mango coconut trifle or mango coconut layered dessert in a blue dish. The bottom left of the dish has a piece of the trifle taken out.

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