Coconut and Raspberry Trifle


  • 50g 70% dark chocolate, roughly chopped
  • 250g Madeira cake, cut into chunks
  • 300ml pineapple juice
  • 400g raspberries
  • 1 tbsp toasted coconut flakes
  • 400ml whipping cream
  • 100ml Malibu


Calories columnFat columnSaturates columnSugars columnSalt column
428 per serving
21% %GDA
28g per serving
40% %GDA
18g per serving
90% %GDA
24g per serving
27% %GDA
0.26g per serving
4% %GDA


  1. Place the chocolate into a small bowl and set over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water.

  2. Leave to melt, only stirring when you can see that the chocolate has melted then remove and allow to cool slightly while you prepare the rest of the dish.

  3. Place the Madeira cake into the bottom of a large trifle dish, then drizzle with 200ml of the pineapple juice and scatter half the raspberries and toasted coconut flakes over the top.

  4. Pour the cream into a medium bowl with the Malibu and remaining pineapple juice and whisk until soft peaks are formed – just enough to hold a peak shape.

  5. Spoon the cream onto the raspberries then scatter the remaining raspberries and half the remaining coconut over the top.

  6. Drizzle with the cooled melted chocolate then top with the last of the toasted coconut flakes and serve straightaway.