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Raspberry & coconut trifle cake

Jane Hornby
  • 75 minutes
  • Serves 12

INGREDIENTS

1

pack Raspberries, frozen

1

Zest and juice 1 lime

4

Eggs

2 tbsp

A 200 ml/7 fl oz pack coconut cream

1

jar Raspberry jam

1 tsp

Baking powder

1 tbsp

Cornflour

200 g

Golden caster sugar

4 tbsp

Icing sugar

200 g

Self-raising flour

1

Coconut, fresh

50 g

Desiccated coconut, unsweetened

200 g

Butter

1 tbsp

Milk

142 milliliters

Pot double cream

600 milliliters

Ready-made custard from the chiller, good-quality

4 tbsp

Malibu (or you could use white rum)