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Categories:Viewed: 10 - Published at: 6 years ago
Ingredients
- Carton heavy whipping cream, cold
- Powdered sugar
- Coconut extract
- 1 store-bought red velvet cake (unfrosted)
- Toasted coconut flakes
Method
- In a large glass bowl, combine the heavy whipping cream and sugar.
- Beat with a hand mixer until thick and foamy.
- Add a small drizzle of coconut extract.
- Continue to whip until soft peaks appear.
- Using a serrated knife cut the red velvet cake into 1-inch squares.
- Add about 1/3 of the squares to the bottom of the trifle bowl.
- Spread a layer of the whipped cream on top of the cake squares, followed by a layer of toasted coconut.
- Repeat layering 2 more times and serve.
