Carrot cake trifle

By Irene Matys
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Carrot cake trifle

I'm a cook, but not a baker. So when I cheat, I buy store-bought desserts from my favourite bakery but I bring them from the ordinary to the extraordinary.

SERVES
4
 TO
6
TOTAL TIME

Ingredients

  • 539 grams (19 ounces) store bought carrot cake loaf or banana loaf, pound cake or chocolate loaf
  • 3 cups canned chunks pineapple, strained
  • 5 cups whipping cream
  • 1/3 cup toasted unsweetened coconut flakes
  • Fresh carrot ribbons

Directions

  1. Cut carrot cake into quarter-inch squares and spread a layer of half the cake squares on the bottom of a clear glass trIffle bowl.
  2. Sprinkle one and a half cups of pineapple over the carrot cake and top with two and a half cups of whipping cream. Repeat layer with remaining carrot cake pieces, pineapple and whipping cream.
  3. Garnish top with toasted coconut and carrot ribbons. Options for garnish: Grated chocolate, nuts or various Easter Candy

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