Friday, June 29, 2012

Summer Berry Trifle W/Coconut Flour French Pound Cake (Dairy/Grain Free)



"You have to love a nation that celebrates its independence every July 4, not with a parade of guns, tanks, and soldiers who file by the White House in a show of strength and muscle, but with family picnics where kids throw Frisbees, the potato salad gets iffy, and the flies die from happiness. You may think you have overeaten, but it is patriotism. "    
                                                              ~Erma Bombeck 

The 'Trifle' is about as classic of a 4th of July dessert as it gets. And, it just happens to be one of my favorites! Sweet moist cake with seasonal berries and rich whipped cream.... 

SERIOUSLY, does it get any better than that?!

So here is my grain and dairy free Trifle recipe....and yes, that IS a coconut flour cake! You don't get that very often from me, but I have to say that it's just perfect for a 'Trifle'. It actually reminds me a bit of the french pound cakes that I used to make back in my "wedding cake" making days. This sweet cake is a perfect match for the tart summer berries and creamy coconut cream! 

The truth is, sometimes simple ingredients just make for the best flavors! Of course you can always sub your favorite cake recipe here and even dairy whipped cream (if you are a dairy eater), because that's the beauty of trifle....simplicity and versatility!

Summer Berry Trifle W/Vanilla Cake 

Nut/Grain/Dairy Free, Paleo, Primal, Gaps, SCD

Ingredients:

1/2 cup plus 2 tsp coconut flour, sifted
1/4 tsp salt
1/4 tsp baking soda
5 whole eggs (2 of them separated)
1/2 cup coconut oil/ghee, softened or liquid
1/2 cup honey
1 tablespoon vanilla extract
2 teaspoons lemon juice

1 1/2-2 cups washed & diced strawberries (cut large if using a traditional Trifle bowl)
1 1/2-2 cups washed blueberries 
1 1/2-2 cups washed raspberries 

3-4 cans full-fat coconut milk, cream only (Try Aroy-D for great cream)
Honey or choice of sweetener optional to taste


Directions for the cake:

Preheat oven to 350 degrees.

Sift the dry ingredients together and set aside. 

Note: Be sure to use the 'dip and sweep(scoop)' method when measuring coconut flour. Dip the measuring cup into the flour, then lightly sweep over the top with a knife or flat edge. You don't want to pack the flour. Coconut flour is highly absorbent, so proper measuring is imperative to get a nice cake 'crumb'.

Separate 2 of the eggs, setting the whites aside and putting the 2 yolks in a medium sized bowl. Crack open the rest of the eggs, adding them to the bowl with egg yolks.

Using a mixer or hand whisk, beat the coconut oil(liquid or solid, doesn't matter), honey, vanilla and lemon juice until they are well combined. 

On low/medium-speed, mix the dry ingredients into the wet ingredients. Continue to mix till the batter is smooth and has no lumps.

Add the eggs (not including the 2 egg whites) in three phases to the batter. Allowing each addition to be incorporated completely before adding the next.

In a small bowl, beat the egg whites till thick soft peaks form. Fold into the batter.

Pour the batter into a greased 8 inch square brownie pan or 7X10 small casserole dish lined with parchment paper, allow a few inches of flaps to hang over the two long sides of the pan. This will help later with removing the cake ensure that the sides of the cake won't stick to the pan. Alternatively, you could make cup cakes with the batter and cube those up for the trifle. Baking times will vary depending on the depth of the cake pan. I find that a 1 or 2 inch high cake produces the best texture instead of a thicker cake. However, I have made this in a standard size bread pan as well, and it turns out very nice.

Bake at 350 degrees for about 30-45 min. or until a toothpick in the center comes out clean. Baking times will vary from oven to oven, bakeware to bakeware and thickness of the cake. So keep an eye on it toward the end. The cake should be a nice golden color. 

Allow the cake to cool for 5-10 minutes, run a sharp knife along the edges and carefully remove from the pan. Cool completely. Coconut baked goods can taste 'eggy' before they have cooled completely. For best results, allow enough time to cool before cutting and serving. My favorite way to eat this cake is cut into cubes, frozen and slightly thawed. So good!

Cut the cake into one inch cubes.

This cake tastes great chilled! The texture is much like that of a French pound cake.

Makes about 4 cups cups of 'cubed' cake


For the coconut whipped cream:

Chill 2-3 three cans of full-fat coconut milk (a few hours or overnight).

Open the cans and scoop out the thick cream. Try to keep as much coconut liquid out of the cream as possible.

With a hand/standing mixer, beat the cream on high for about 5 minutes. Add a little honey if desired. A few teaspoons is all you need. Or none at all. Transfer to a bowl. Note: Coconut cream does not really increase in volume the way dairy cream does. It is also not always as thick. If you are not happy with the thickness (after chilling the can) try removing all the cream that you can and then cover and chill the cream by it self for a few hours. It tends to thicken up more this way. 

Assembling the Trifle:

Assembly is super easy. Just add some cake to the bottom of your dish, then whipped cream, strawberries/raspberries, whipped cream, more cake, blueberries, more whipped cream, then more fruit if desired or cake crumbles. Really just layer it however you like! 

This recipe should make enough for 4 individual 12 oz trifles (as pictured) or you can make two cakes, add extra fruit and more coconut cream (2-3 more cans) for one, 2-quart trifle or glass bowl. 

I prefer to assemble the trifle just before serving as the coconut cream will become thick and dense in the fridge. If  you do make it ahead of time, allow the trifle to to sit out for 5 minutes or so before serving.

Happy 4th of July, Enjoy!

38 comments:

  1. That looks fantastic! Thanks for getting the recipe out in time for Canada Day, too :)

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  2. This last picture is too cute!

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  3. I'd never had trifle until I married and my husband's tradition loving family serve every 4th and even on Easter. Now I have an option for my son and I to carry on this tradition and not miss out on a yummy desert.

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  4. YUM!! Thinking about making this when we get to the states! Thanks for sharing :o)

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  5. Absolutely gorgeous! Everything about this post made me smile.

    I also love Natural Value coconut milk- so excited about the BPA change.

    Have fabulous weekend. How could you NOT with this treat waiting for you.

    Be Well,
    --Amber

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  6. Wow!!! It looks absolutely delicious :D Love the layers! I've actually never had or made a trifle before....it sounds perfect for the 4th, though!

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  7. Rookie here - what would you do with the coconut liquid leftover in the cans?

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    1. I usually mix it with some extra cream, blend it up and use it just like 2% milk.

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  8. Perfect! I definitely want to try this. I am eating grain-free for the time being, so I really appreciate this blog.

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  9. Just wondering what's the difference of coconut flour to the regular kind of flour we can buy in the market. I guess this recipe tastes and smells so good especially that coconut oil is one of the main ingredients.

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    1. Coconut flour is a wonderful option for people who need to be grain or gluten free. It is very different from gluten based flours though, as it loves liquid and often needs lots of eggs to ris and bind together.

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  10. Thanks for this yummy recipe! I skipped the baking soda in the cake, and it was still awesome!

    I did have to make a substitute for the coconut whipped cream. My husband picked up the coconut milk on Tuesday night, and since they didn't have Natural Value, he assumed I just wanted whatever was cheapest. So, he bought the Sprouts brand. I noticed it when it went in the fridge, but didn't think much of it. When I opened the cans yesterday, they were still complete liquid. No separation at all. Boo! After I gave him a realllly hard time about it, he suggested that I just improvise and use yogurt. So, I followed his advice. I used really thick Greek yogurt (Greek Gods is what we had in the fridge), and drizzled honey on each layer of yogurt. It was delicious! It reminded me of a rather tart (but yummy) cheesecake.

    I do look forward to making it with the coconut milk, since my daughter is allergic to casein, but it will make another appearance with yogurt as well!

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  11. Oh, thank you! Trifle is one thing I have really missed since going gluten-free in 2008. Can't wait to try this!

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  12. Well... looks real delicious and nice color combi... :D

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  13. Added you to the blog roll. I will definitely be trying your cake with some stevia and erythritol. What a beautiful site you have here! Your photography is fabulous. What camera and lights do you use, if you don't mind me asking?

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    Replies
    1. I'd love to know how the stevia worked out...

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  14. Made this yummy trifle last month to serve to a group, and it was very well-received. We didn't have any (known) dairy issues in the group, so I made a dairy-based whipped cream since I was short on time. Would like to try the coconut-based one in the future. The coconut flour cake is amazing!!! Thank you.

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  15. Does the lemon juice serve any purpose other than flavor? I want to adapt this recipe to go with chocolate and don't want the lemon. If the recipe needs added acid, what could i substitute?

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    1. The lemon does help with the texture and rising, but as long as you use honey to sweeten, you should have enough acid to activate the BP nicely.

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  16. Most coconut flour recipes don't do well with egg substitutes.

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  17. Can you substitute the coconut flour with Almond flour? Im out of Coconut Flour and really want to try this!!

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    1. No, the two flours absorption levels are too different.

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  18. Made this today. My batter was not pourable, but spreadable. I was able to make 12 muffins. Followed the recipe to the letter, but baked about 18 minutes. Either my dark pan or the honey caused the cakes to brown quite a bit. Allowed to cool, then took out of the pan and placed on rack to cool for a couple of hours while dinner was prepared. Split the muffins and topped with sliced strawberries and whipped raw cream with a splash of vanilla added. Everyone enjoyed it, though one teen missed the sweetness of commercial whipped cream, but the cake was enjoyed by all. I have two left and can't wait to have them on their own. The vanilla with hint of lemon flavor and dense but light texture were indeed reminiscent of a pound cake. I think the flavor was exceptional and have designated this recipe a "keeper." Do not hesitate to try it! Thanks for sharing it with us!

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  19. Is this recipe ok to substitute stevia for the honey? My husband is diabetic and I am trying to make a low sugar cake...I was also trying to locate the nutritional information for this recipe? Is it listed somewhere? Thanks!!!!

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    1. Unfortunately the honey is needed for activating the baking soda as well as consistency. As to nutritional information, I don't provid that but there are some great nutritional calculators on line.

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    2. thanks for your reply...I went ahead and tried the recipe...it is in the oven now. I looked up some information on how honey might effect diabetic...I did find some information that the honey is much better than sugar...so hope it will be ok. It really smells good!! Thanks!!!

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  20. Making this tonight! Happy Mother's Day!

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  21. I could not get this stupid cake to rise. I tried twice. I followed the directions exactly. Then I threw both cakes away and cried for a little while. Everything else I've ever made of yours has turned out wonderful. ):

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  22. Well in this case it is supposed to be only about 1-2 inches tall to make cake squares anyway per the instructions. Other than that I have made this into regular cake layers no problem for multiple birthdays I've catered. If you use the size of pan I recommend in this specific recipe it wouldn't be very tall at all as it would only be enough batter to make a 2 inch tall cake for squares. You would have to fill a pan 3/4 or more full of batter for a regular cake. Strangely this is one of my most viewed and made recipes with succes (people send me pics all the time) so I am unsure of why it didn't work out for you. So sorry, wish I could offer more help!

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  23. I'm going to make these for my (non-paleo) husband's birthday on Tuesday, I can't wait!!! I know he'll love them.

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  24. If I made the trifle several hours ahead of time, do you think the cake would absorb the coconut cream and become soggy?

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    1. If you assemble ahead of time the coconut cream doesn't really make it soggy but it does become still. You have to let it sit at room temp for a bit so it softens up. Because of this you lose some of the beauty and lightness of the cream. But chilled is also one of our favorite ways to eat it.

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  25. How many will this serve? I would like to have enough for 10 people on Christmas.

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    1. It really depends on how you serve it. But I doubt it'll sever 10 if it were the main/only dessert

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  26. Hi!
    Thank you so much for this amazing recipe - it has a great texture and is so versatile!
    I made it to celebrate the New year tonight and used raspberry jam and chocolate ganache in the middle.
    It looks amazing!
    I have posted the photos on my food blog: http://www.mademoisellesenzaglutine.fr/2013/12/31/layer-cake-a-la-confiture-de-framboises-ganache-chocolat-sans-gluten-et-lactose/
    with a link to your website.

    Happy new year and may 2014 bring many more delicious recipes!
    Celine

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  27. Just made this and hubby demanded 2nds! lol Thank you for sharing your recipe :0)

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  28. The Cake. Oh. mygoodness. The cake. I made them into mini muffins and topped with strawberries and chocolate for guests. They all raved and couldn't believe they were grain and nut free. You are a genius. Thank you!

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