Lemon Tangerine Coconut Trifle and a Wildflower Wedding

In honor of my friend Lily & Carl's super cute outdoor wildflower wedding, I prepared a summerly light and fresh Trifle. Herefore I modified slightly the recipe of my Mom's Shaking Cake. I still used Tangerines but I paired it with lemon and coconut flavors.

Ingredients (for a really big Trifle):

  • 2 Angle fruit cakes 
  • 4-5 cans Tangerines
  • 2 pints heavy whipping cream
  • 2 lemon yoghurts
  • 2-3 instant vanilla pudding mix (e.g. snack pack)
  • juice of 3 lemons
  • 1/4 - 1/3 cup toasted and sweetend coconut flakes


  1. Cut the angle fruit cake in 2 inch cubes. Drain the tangerines, set about 15 pieces aside for decoration. Whip the cream in a separate big bowl till stiff but still airy. Do not overwhip it. Then add the yoghurt and the pudding mix and fold it gently into the whipped cream. Add the juice of the lemons, just a little bit at a time and give it a stir. Try the cream in order to decide whether to add more lemon juice. Sweeten and toast the coconut flakes if necessary (see note below on how to do it).
  2. Now layer the triffle. First, arrange a layer of angle fruit cake cubes on the bottom of the triffle. Then, add half of the tangerines. Next, spread a layer of cream mix on top of the tangerins. Now, sprinkle with half of the coconut flakes. Finish with another layer of angle fruit cake cubes, the second half of tangerines and a layer of cream. 
  3. Decorate the top with a few tangerins and sprinkle a good layer of toasted coconut flakes on it.  

Note: If you only have unsweetened and untoasted coconut flakes, don't worry. It is fairly simple to change that.
  • In order to sweeten them, put the flakes in a ziploc bag, add 1-2 teaspoon confectioners suger and give it a good shake. 
  • To toast them, preheat oven to 325 degree and spread flakes in a thin layer on a baking sheet. Let them toast for about 5 min. Keep an eye on them, they toast quickly. The sweetened flakes need less time than unsweetened. 

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