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.

Ingredients

Units Scale

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

In a bowl, toss diced pineapple with pineapple juice and vanilla extract. Set aside to soak.
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.
Repeat the layers until the glass is nearly full.
Top with a final swirl of whipped cream, a generous sprinkle of coconut, and 2–3 maraschino cherries.
Chill in the refrigerator for 30 minutes before serving for best texture and flavor.

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.

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