| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
Ingredients
- Carton heavy whipping cream, cold
- Powdered sugar
- Coconut extract
- 1 store-bought red velvet cake (unfrosted)
- Toasted coconut flakes
Instructions
- 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.
Reviews
I made this (and used the southern red velvet cake recipe instead of store bought) for a charity auction and it went for $100! I tried it out about 2 weeks beforehand with friends and everyone there loved it too!
Made this for the holiday it was easy, tasty and a light dessert. Everyone loved it…..
I made this for a birthday party (adults). It was amazing !!! First, it was so pretty that everyone wanted to try it. Then, Everyone wanted the recipe. I used freshly baked red velvet cupcakes( no icing) from the supermarket to save time ( a friend’s suggestion). I used 7 large cupcakes and cut them. I added an extra 4 oz heavy whipping cream over what the recipe called for. As amazing as it was that night, it was even better the second and third day after being in the refrigerator. Next time I will make it at least a day before I need it. So glad it’s gone because we just couldn’t stop eating it !!!
i think her recipe was sooooo great!!!!!!!!!!!!
Honestly I love this recipe it is simple to make and it is so delicious. I personally think its a lot better if you chill the final product in the fridge for a while and let all the ingredients come together. amazing.
AMAZING recipe!! Very simple and delicious! Made this for a friend’s birthday and everyone licked their plates and asked for seconds!!
that is awesome you are so smart to come up with a recipe like that!!!
recipe doesn’t give measurements…i made a box red velvet cake….eyed the amount of sugar, no coconut flakes or extract, i added pecans and used vanilla extract—omg!!! as much as i love red velvet…i love this twist even more…i will try the almond extract next time
We added a raspberry sauce (Ina Garten) and switched the coconut to toasted almonds with almond extract in the whip cream. Great the first night, better the second but finish by the fourth night. We will make again and again.