May 6, 2019
Spring in a cup
If you make this for your mother on Mother’s Day, you’ll surely win Favorite Child status.
How can anyone say no to a Lemon Blackberry Toasted Coconut Ice Cream Trifle – especially when it’s homemade? I surely cannot.
These personalized trifles are tangy lemon cake with blackberry compote, ice cream, and topped with toasted coconut. Yes, please.
What I love most about these trifles is that although they sound rich, they are actually not overly sweet. Add your choice of ice cream (although I recommend a simple vanilla bean), and you have a delicious dessert to welcome the warmer months!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Lemon Blackberry Toasted Coconut Ice Cream Trifles.
Lemon Cake
- 5 large eggs, separated
- 3 tablespoons orange juice
- 1 cup white, granulated sugar
- Juice and zest of 1 large lemon
- 1 cup cake flour
Blackberry Compote
- 2 cups fresh blackberries
- 2 teaspoons lemon juice
Trifle
- 1/2 cup sweetened coconut, shredded
- 1 cup fresh blackberries
- 4 scoops vanilla bean ice cream
- Fresh lemon slices
- To make blackberry compote, in a small saucepan over low heat, add blackberries and lemon juice. Cook until blackberries have broken down and have released their juices. Remove from heat, and allow to cool at room temperature for 10 minutes. Refrigerate while you make the lemon cake.
- To make the lemon cake, whisk the egg whites until they develop stiff peaks. In a separate bowl, whisk together egg yolks, orange juice, sugar, and lemon juice. Stir in flour until jus incorporated, and then fold in egg whites. Add batter to a 9 by 13-inch baking pan, and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely.
- Once completely cool, cut into small cubes, and add to individual-sized ice cream cups. Drizzle on blackberry compote and fresh blackberries. Top with a couple scoops of ice cream, toasted coconut, and fresh lemon slices to garnish. Enjoy 🙂
