Coconut cream trifle cake from The Violet Bakery Cookbook (page 188) by Claire Ptak

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on October 18, 2021

    Several steps but easily done over the course of a day. The instructions are a little confusing. The pudding should probably only cook about 5 min after adding the cornstarch. I followed the instructions and went 10-15 min and it became rather glue-like. Also, no baking time is given for the cake. I did about 45-55 min (glass pan). Wasn’t sure if the cake should be cooled completely before poking with holes and pouring over the soak. Tres leches cakes are cooled first, whereas drizzle cakes are done warm. I left the cake in the pan (with parchment), pricked the cake while warm, but waited till it was mostly cool to pour the soak. It didn't soak in totally, so the glue/pudding layer went on unevenly due to its thickness and the pools of soak. The 1 quart of whipping cream made too much for a 9x13 despite generous application. I think 1 or 1.5 pints would be enough. Flavor was very good! I went heavy on the nutmeg and am curious to try the citrus variation.

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