Strawberry Coconut Whipped Cream Trifle

Updated at: Thu, 21 Nov 2024 09:53:21 GMT

Step 1

Chill the cans of coconut cream overnight.

Step 2

Preheat oven to 350F.

Step 3

In a bowl, use an electric handheld mixer to mix together the ghee, eggs, agave, and vanilla.

Step 4

Add the almond flour, coconut flour, sea salt, baking powder, and baking soda. Mix everything together until combined.

Step 5

Grease your circular pans and then divide the batter between them.

Step 6

Bake for 12 – 15 minutes, or until tops are golden brown.

Step 7

Set aside for about 10 minutes, then cut into about 1/2 inch cubes.

Step 8

While the cake is baking, place the chilled coconut cream into a standing electric mixer. I prefer a standing electric mixer because you can just turn it on and your arms don’t get tired 🙂

Step 9

Turn on the electric mixer and whip it for about 3 minutes.

Step 10

Add the agave nectar (honey or maple syrup works too), vanilla bean powder, and pink Himalayan sea salt.

Step 11

Continue to whip for another 2-3 minutes until creamed together.

Step 12

Prep the strawberries: cut about 6 strawberries in half, leaving the top stems on. These will go on the very top of the trifle.

Step 13

Cut the stems off the remaining strawberries and slice each strawberry in thirds lengthwise.

Step 14

Add the layers to the trifle dish, alternating between cake cubes, coconut whip and strawberries. Top with the stemmed strawberries. The pop of green will add a nice finish.

Step 15

Keep chilled until ready to enjoy!

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