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Blueberry Banana Coconut Trifle

Blueberry Banana Coconut Trifle

Charlotte Hancey
Moist banana cake, luscious coconut cream, juicy blueberries, and toasted coconut are layered together to make the yummiest trifle. Perfect for spring!
5 from 1 vote
Course Dessert
Servings 10


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 whipping cream
  • 2 boxes (3.4 oz each) Coconut Cream Jello pudding mix

Remaining Ingredients

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


  • 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!)
  • 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.
  • 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.
Keyword bananas, blueberry, Coconut, trifle
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