A refreshing and vibrant dessert, the Tropical Pineapple Coconut Trifle combines layers of soft sponge cake, juicy pineapple, fluffy whipped cream, and sweet coconut flakes. Finished with a crown of whipped topping and maraschino cherries, this easy yet elegant treat is perfect for summer gatherings or anytime you crave a burst of tropical flavor.

Why You’ll Love This Recipe

This tropical trifle is a dream come true for dessert lovers seeking something light, fruity, and indulgent. Its no-bake assembly makes it ideal for warm-weather entertaining or quick sweet cravings. Whether you’re hosting a backyard BBQ or need a showstopping dish for a potluck, this trifle offers stunning presentation with minimal effort. Plus, the tropical flavors of pineapple and coconut transport you to a sunny island with every spoonful.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 store-bought or homemade sponge cake, cubed
• 2 cups fresh pineapple, diced
• 2 cups whipped cream or whipped topping
• 1/2 cup sweetened shredded coconut
• 1/4 cup pineapple juice
• 1 teaspoon vanilla extract
• Maraschino cherries, for garnish

Directions

1. In a bowl, combine the diced pineapple with pineapple juice and vanilla extract. Allow the mixture to soak for a few minutes.
2. In a large trifle dish or individual dessert glasses, begin layering the dessert: start with sponge cake cubes, followed by a spoonful of soaked pineapple, a dollop of whipped cream, and a sprinkle of shredded coconut.
3. Repeat the layering process until the dish is nearly full.
4. Finish with a final layer of whipped cream, an extra sprinkle of coconut, and 2–3 maraschino cherries on top.
5. Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the dessert to chill properly.

Servings and timing

This recipe serves approximately 6–8 people. Preparation takes around 20 minutes, with an additional 30 minutes of chilling time.

Variations

• Tropical Fruit Medley: Add mango, kiwi, or papaya for a more diverse tropical flavor profile.
• Pina Colada Twist: Add a splash of coconut rum to the pineapple juice for an adult version.
• Healthier Option: Use low-fat whipped topping and reduce the shredded coconut or substitute it with unsweetened flakes.
• Berry Coconut Trifle: Replace pineapple with fresh berries for a different fruity combination.
• Vegan Version: Use a vegan cake base and coconut whipped cream for a dairy-free alternative.

storage/reheating

Store the trifle in the refrigerator, tightly covered, for up to 2 days. Note that the texture may become softer as the cake continues to absorb moisture from the pineapple and whipped topping. This dessert is not suitable for freezing or reheating due to the delicate nature of whipped cream and fresh fruit.

FAQs

What kind of cake is best for this trifle?

A light, airy sponge cake works best, but you can also use angel food cake or pound cake for a denser texture.

Can I use canned pineapple instead of fresh?

Yes, canned pineapple (preferably in juice, not syrup) works well and saves prep time. Be sure to drain it before use.

How far in advance can I make this dessert?

You can prepare it up to one day in advance. Store it in the refrigerator to maintain freshness and texture.

Can I use frozen whipped topping?

Yes, thawed frozen whipped topping such as Cool Whip is a convenient option.

Is it possible to make this dessert sugar-free?

Yes, use a sugar-free cake and whipped topping, and opt for unsweetened coconut and fresh pineapple for a lower-sugar version.

What size should the cake cubes be?

Cut the sponge cake into bite-sized cubes, approximately 1 inch in size for easy layering and eating.

Can I use coconut cream instead of whipped topping?

Yes, whipped coconut cream adds a rich, tropical flavor and can be used as a dairy-free alternative.

How do I prevent the trifle from getting soggy?

Layer just before serving or ensure the cake is slightly dry (day-old cake works best) to help it hold up against the moisture from the fruit.

Can I serve this in individual portions?

Absolutely. Use dessert glasses, jars, or cups for an elegant and mess-free presentation.

What other garnishes can I use besides cherries?

Try a dusting of toasted coconut, fresh mint leaves, or thin slices of pineapple for a different finish.

Conclusion

The Tropical Pineapple Coconut Trifle is a beautifully layered dessert that’s as delightful to look at as it is to eat. With its luscious tropical flavors and no-bake simplicity, it’s an ideal addition to your summer dessert lineup or any occasion where you want to impress with minimal effort. Whether served in a grand trifle bowl or elegant single servings, this dish is sure to transport your taste buds to paradise.

Tropical Pineapple Coconut Trifle

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes (includes chilling)
• Yield: 6 servings 1x
• Category: Dessert
• Method: Layering
• Cuisine: Tropical
• Diet: Vegetarian

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Description

A layered tropical delight of fluffy cake, juicy pineapple, creamy whipped topping, and sweet coconut flakes, this vibrant trifle is crowned with whipped cream and cherries for the ultimate summer dessert.

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Ingredients

Units USM Scale 1x2x3x

• 1 store-bought or homemade sponge cake, cubed
• 2 cups fresh pineapple, diced
• 2 cups whipped cream or whipped topping
• 1/2 cup sweetened shredded coconut
• 1/4 cup pineapple juice
• 1 teaspoon vanilla extract
• Maraschino cherries, for garnish

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Instructions

1. In a bowl, toss diced pineapple with pineapple juice and vanilla extract. Set aside to soak.
2. In individual dessert glasses or a large trifle bowl, layer as follows: a handful of cake cubes, a spoonful of soaked pineapple, a dollop of whipped cream, and a sprinkle of shredded coconut.
3. Repeat the layers until the glass is nearly full.
4. Top with a final swirl of whipped cream, a generous sprinkle of coconut, and 2–3 maraschino cherries.
5. Chill in the refrigerator for 30 minutes before serving for best texture and flavor.

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Notes

• You can substitute fresh pineapple with canned if fresh is not available.
• Use coconut whipped cream for a dairy-free version.
• Best served cold for a refreshing treat.

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Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 26g
• Sodium: 120mg
• Fat: 18g
• Saturated Fat: 12g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 20mg