Blueberry Banana Coconut Trifle

Trifles have become one of my favorite desserts to create! They are easy, so delicious, crowd pleasers, and beautiful. I know that y’all love them too because my Carrot Cake Trifle and Caramel Apple Cheesecake Trifle are two of the most popular recipes on my blog and Pinterest. I come up with flavor combinations so often that I currently have a list of ten trifles that I want to make! This Blueberry Banana Coconut Trifle is my newest creation and it might be my favorite one so far. I mean, what’s not to love? Moist banana cake, luscious coconut cream, juicy blueberries, and toasted coconut. That’s my idea of a perfect dessert!

Let’s start with the “cast of characters” because there’s not as many as you’d think. Each layer is pretty simple!

Looks doable huh? You start by making the cake according to package directions. Then you add baking soda, mashed bananas and bake. If you ever need a quick banana bread, this is perfect! The blueberries are as is and I personally prefer thawed frozen ones. They are juicier than fresh ones!

Don’t you want to dive right in? That is TWO ingredients! When I was creating this recipe, I knew I wanted to have a coconut cream layer but wasn’t sure how to do it. I walked around the grocery store looking for inspiration and found Coconut Cream Jello pudding mix. I decided to try making it the way I make the cream for my Italian Love Cake. Let me tell you, heavy cream + Coconut Cream Jello = MAGIC! Just whip them up in your stand mixer or a hand mixer. Simple and done!

No judgment if you lick the whisk clean! Ha!

Have you ever toasted coconut? The smell is so amazing! Just add to a baking sheet in a single layer and bake at 325 for 8-10 minutes. It can burn fast so watch it!

Now it’s time to assemble! You don’t need a trifle dish but you do need a glass or clear plastic bowl. You need to see those pretty layers!

Just add 1/3 of each cake, blueberries, and cream at time.
You won’t think it’s all going to fit but it does!

The hard part is having to wait to eat it! It needs to go in the fridge and get nice and happy for a few hours first. It will be even better the next day! This is the perfect dessert for Easter or spring or summer or ANYTIME! You’re going to love it!

Check out my IGTV on Instagram @charlotte.shares to watch me make this!

Sponsored post for Lee’s Marketplace.

Blueberry Banana Coconut Trifle

  • Servings: Serves 8-10
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Ingredients

For the cake:
1 yellow box cake mix (plus eggs, oil, and water to make)
3 ripe bananas, mashed
1 teaspoon baking soda

For the cream:
1 quart heavy cream
2 boxes Coconut Cream Jello pudding mix (3.4 oz each)

2 cups fresh or frozen (thawed) blueberries
1 cup sweetened coconut flakes

Directions

Mix cake according to box directions. Add baking soda and mix. Fold in mashed bananas. Pour into a greased pan and bake as directed. Let cool completely and cut into cubes. (Cubes don’t have to be perfect!)

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!

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.

To assemble:
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.

Caramel Apple Cheesecake Trifle

Hey y’all, remember me? I’m finally coming up for air after working the Utah State Fair for 11 days straight. It was so fun but totally exhausting! I got to meet so many Utah foodies that I’ve been following and made lots of new friends! I also got to be around SO MUCH amazing food everyday! The demonstrations and contests were lots of fun to be a part of and I loved doing my own demos. I ended up doing four cooking demonstrations and this Caramel Apple Cheesecake Trifle was one of them. I’ve been dreaming this one up for months and am more than happy with the final recipe.

Getting ready to demo my Caramel Apple Cheesecake Trifle at the Utah State Fair!

Even though I’m super excited for “pumpkin everything” season, right now I’m thinking about apples. I absolutely love anything caramel apple flavored. Add cheesecake and I’m obsessed! This trifle is similar to the Carrot Cake Trifle that I made back in April because it has the same cream cheese layer. This one uses spice cake instead of carrot but I doctored up the cake mix the same way by replacing the oil with applesauce and adding an extra egg. Doing this keeps the cake super moist but slightly more dense so that it holds up in the trifle better.

I have made this Caramel Apple Cheesecake Trifle about SIX times over the last month and I’m still not over it. It tastes like fall and I know it will make its way to your family gatherings over the next few months. It would even be amazing at Christmas!

Also, just a note, but you don’t need a fancy trifle bowl to make this. Any glass bowl will do! I was recently hired to do a cooking class for a corporate training event and needed to have a double batch of this ready beforehand. I just used a large, plastic rectangular container and it worked great! If you do want a trifle bowl like mine, I have this one.

Caramel Apple Cheesecake Trifle

  • Servings: 10-12
  • Difficulty: moderate
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Ingredients

For the cake:
1 box Betty Crocker Super Moist Spice Cake Mix
1 cup water
½ cup applesauce
4 eggs

For the apple layer:
4 Granny Smith apples – peeled, cored, and diced small
¼ cup butter
¼ cup water
1 teaspoon cornstarch
½ cup brown sugar
1 teaspoon cinnamon

For the cream layer:
1 (8 oz) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream

1-1 ½ cups caramel sauce (I use Torani sauce in the squeeze bottle)
6-8 Biscoff cookies, crushed

Directions

Preheat oven to 350. Grease 9×13 pan. Add dry cake mix to medium-sized mixing bowl. Add water, applesauce, and eggs. Beat for 2 minutes. Add batter to prepared pan and bake for 27-30 minutes or until toothpick inserted comes out clean. Cool completely. Once cool, cut cake (while in the pan) into small squares.

Melt butter in a skillet over medium-high heat. Add apples and cook, stirring often, for 5 minutes or until apples are just starting to soften. In a small bowl, mix water and cornstarch with a fork or whisk. Add cornstarch to apples and stir. Add brown sugar and cinnamon then stir. Bring to a low boil, stirring often. Once thickened (about 1-2 minutes), remove from heat and cool completely.

In a small bowl, beat heavy whipping cream until stiff peaks form. Set aside.
In a larger bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Fold whipped cream into the cream cheese mixture. Set in fridge until ready to use.

In a trifle bowl (or large glass bowl), layer 1/3 of the cake cubes, 1/3 of the apple filling, 1/3 of the cream, then drizzle generously with caramel sauce. Repeat two more times ending in cream. Top with crushed cookies and caramel sauce.
Refrigerate at least 3 hours before serving.

*Notes:
1. Graham crackers can be used instead of Biscoff cookies if preferred.
2. If using a different brand of spice cake, water, egg and oil measurements may be different. Just make sure to use applesauce instead of oil an add an extra egg.

Carrot Cake Trifle

Carrot cake is hands-down my favorite “non-chocolate” dessert. It’s one of those desserts that I can’t pass up if I see it on a restaurant menu. I love making trifles because they’re easy, delicious, beautiful desserts that feed a crowd. I make a chocolate/cherry one every year at Christmas and we love it! I was thinking about an Easter dessert to make for my April cooking segment on ABC4’s Good Things Utah and this idea came to me. I wanted to take something familiar and put my own spin on it. Adding real carrots, an extra egg, and replacing the oil with applesauce totally transforms the box cake mix. The pineapple layer is divine (hello yummy ice cream topping) and the whipped cream cheese is just dreamy. The Biscoff cookies add a flavorful crunch! This is the perfect Easter dessert! Watch me make it here!

Carrot Cake Trifle

  • Servings: 10-12
  • Difficulty: moderate
  • Print

Ingredients

For the cake:
1 box Betty Crocker Super Moist Carrot Cake Mix
1 cup water
2/3 cup applesauce
4 eggs
1 cup finely shredded carrots

For the pineapple layer:
1 (20 oz) can pineapple tidbits, undrained
2 tablespoons cornstarch
¼ cup brown sugar

For the cream layer:
1 (8 oz) package cream cheese
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream

6 Biscoff cookies, crushed

Directions

Preheat oven to 350. Grease 9×13 pan. Add dry cake mix to medium-sized mixing bowl. Add water, applesauce, and eggs. Beat for 2 minutes then fold in carrots. Add batter to prepared pan and bake for 30-35 minutes or until toothpick inserted comes out clean. Cool completely. Once cool, cut cake (while in the pan) into small squares.
While cake is baking, add pineapple to a saucepan over medium-high heat. Add cornstarch and brown sugar then mix well. Bring to a boil, stirring often. Once thickened (about 1-2 minutes), remove from heat and cool completely.
In a small bowl, beat heavy whipping cream until stiff peaks form. Set aside.
In a larger bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Fold whipped cream into the cream cheese mixture. Set in fridge until ready to use.
In a trifle bowl (or glass bowl), layer 1/3 of the cake cubes, 1/3 of the pineapple filling, then 1/3 of the cream. Repeat two more times ending in cream. Top with crushed cookies.
Refrigerate at least 3 hours before serving.
Ready for its close-up on the set of Good Things Utah!