Blueberry Banana Coconut Trifle
Moist banana cake, luscious coconut cream, juicy blueberries, and toasted coconut are layered together to make the yummiest trifle. Perfect for spring!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 yellow box cake mix (plus eggs, oil, and water to make)
- 3 ripe bananas, (mashed)
- 1 teaspoon baking soda
- 1 quart heavy whipping cream
- 2 boxes (3.4 oz each) Coconut Cream Jello pudding mix
- 2 cups fresh or frozen (thawed) blueberries
- 1 cup sweetened coconut flakes
Instructions
- 1
Prepare cake according to box directions. Add baking soda and mix. Fold in mashed bananas. Pour into a greased 9x13 greased baking dish and bake as directed. Let cool completely and cut into cubes. (Cubes don’t have to be perfect!)
- 2
To toast coconut, add to a baking sheet, spread evenly, and bake at 325 for 8-10 minutes. Stir halfway through to ensure even toasting. Careful not to burn! Set aside to cool.
- 3
Using a stand or handheld electric mixer, whip heavy cream with pudding mixes until stiff peaks form. Add more cream or milk if it gets too stiff. Set aside.
- 4
Place 1/3 of the cake in a glass bowl or trifle dish. Top with 1/3 of the blueberries. Add 1/3 of the cream and spread evenly. Repeat layers two more times ending with cream. Top with toasted coconut. Refrigerate for 3 hours before serving.