Coconut Cream + Lemon Pound Cake & Cherry Trifles
Serves: 12 servings
 
*If making the coconut cream from scratch per my recipe(which I highly recommend), give yourself two days notice to make it before assembling these trifles. The coconut cream mixture needs those two days to separate and set. *makes 6 large parfaits or 12 small.
Ingredients
  • One recipe Coconut Cream- link above recipe(or about 3 cups canned coconut cream)
  • 2 cups Fresh Cherries, pitted and halved
  • ¼ cup Raw Honey
  • FOR THE POUND CAKE:
  • 5 large Eggs, room temperature
  • ⅓ cup Grass-fed Butter, melted (use coconut oil to keep cake diary free)
  • ⅓ cup Honey
  • zest of 1 Lemon
  • ⅓ cup Lemon Juice
  • ½ cup + 1 tablespoon Coconut Flour
  • ¼ cup Tapioca Flour
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Salt
Instructions
  1. FOR THE POUND CAKE:
  2. Preheat the oven to 350 degrees. Line a standard loaf pan with parchment paper(so that the paper hangs over the sides).
  3. Place the eggs, melted butter, honey, lemon zest, and lemon juice in a mixing bowl and whisk together until smooth.
  4. In another bowl, whisk together the dry ingredients. Add dry ingredients to the egg mixture and whisk until smooth. Let batter sit for 5 minutes to allow the coconut flour to absorb moisture. Whisk again and then pour the batter into the prepared loaf pan.
  5. Bake in the preheated oven for 35-40 minutes, or until a tester inserted into the center comes out clean.
  6. Remove from and let cool. Lift edges of the parchment paper to remove cake from pan. Peel the parchment off of the sides of the cake and cut the cake into small cubes.
  7. TO ASSEMBLE TRIFLES:
  8. Place cherries in a large bowl and drizzle with honey. Toss to coat.
  9. Place the coconut cream in a piping bag fitted with a round tip. NOTE: if you haven't already, drain the liquid from the bottom of the cream and place the hard cream in a bowl. Beat it with an electric mixer until it is smooth and creamy(it should be very thick).
  10. Using either 12 small or 6 large glasses, layer spoonfuls of cherries, swirls of coconut cream, and cubes of lemon pound cake in each glass as desired.
  11. Top each trifle with a whole cherry.
  12. Keep refrigerated until service.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2018/06/24/coconut-cream-lemon-pound-cake-cherry-trifles/