1 vegan pound cake or vanilla sponge cake (store-bought or homemade)
Instructions:
Prepare the Coconut Whipped Cream:
Chill the coconut milk cans in the refrigerator overnight. This allows the cream to separate from the liquid.
Open the cans and scoop out the solidified coconut cream into a mixing bowl, leaving the liquid behind (you can save the liquid for smoothies or other recipes).
Using a hand mixer or a stand mixer, beat the coconut cream on high speed until it becomes fluffy and forms soft peaks.
Add the powdered sugar and vanilla extract, and continue to beat until well combined and smooth.
Prepare the Cake Layer:
If using a store-bought vegan pound cake or vanilla sponge cake, cut it into cubes.
If making a homemade cake, bake it in advance and let it cool completely before cutting into cubes.
Assemble the Trifle:
In a large trifle dish or a clear glass bowl, start with a layer of the cake cubes at the bottom.
Add a layer of coconut whipped cream over the cake cubes.
Add a layer of sliced strawberries.
Repeat the layers with cake cubes, coconut whipped cream, and blueberries.
Continue layering with cake cubes, coconut whipped cream, and raspberries.
Repeat the layers until all the ingredients are used up, ending with a layer of coconut whipped cream on top.
Decorate and Serve:
Arrange a few extra berries on top for decoration.
Chill the trifle in the refrigerator for at least an hour before serving to allow the flavors to meld together.
Serve cold and enjoy!
Tips:
Make Ahead: The trifle can be assembled a few hours ahead of time and kept in the refrigerator until ready to serve.
Variations: Feel free to add other red and blue fruits like cherries, blackberries, or pomegranate seeds for extra color and flavor.
Gluten-Free Option: Use a gluten-free vegan cake if you need a gluten-free dessert.
