Coconut Pastry Cream:

• 1 (14-ounce) can coconut milk
• ¾ cup (159 g) granulated sugar
• 1 tablespoon vanilla extract
• pinch salt
• 3 large egg yolks
• 2 tablespoons corn starch
• 2 tablespoons (28 g) butter
• ½ teaspoon coconut extract
• ½ cup heavy whipping cream

Cake:

• 1 cup (212 g) white sugar, divided
• 5 egg yolks
• 5 egg whites
• ⅓ cup coconut milk
• ½ teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup (142 g) all-purpose flour
• ¼ teaspoon salt
• 1 ½ teaspoons baking powder

Whipped Cream Ingredients & Extras:

• 2 cups heavy whipping cream
• 6 tablespoons powdered sugar
• 1 ½ cups (128 g) toasted coconut for assembly and topping

Tres Leches Mixture:

• 1 (14-ounce) can sweetened condensed milk
• 1 cup evaporated milk
• ¾ cup coconut milk

• 1. Prepare the Coconut Pastry Cream: Begin by making the pastry cream to allow ample time for chilling. In a medium saucepan, combine the coconut milk, sugar, salt, and vanilla extract. Heat this mixture over medium heat, bringing it to a gentle simmer. Meanwhile, in a separate medium bowl, whisk together the egg yolks and cornstarch until smooth. Once the coconut milk mixture is simmering, carefully temper the egg yolks by slowly whisking about ½ cup of the hot liquid into the egg yolk mixture. This prevents the eggs from scrambling. Then, pour the entire tempered egg yolk mixture back into the saucepan with the remaining hot coconut milk. Continue to whisk constantly over medium heat for 3-4 minutes, or until the mixture thickens significantly. Remove from heat and stir in the butter and coconut extract until fully incorporated. Transfer the pastry cream to a clean bowl, cover its surface directly with plastic wrap to prevent a skin from forming, and refrigerate until thoroughly chilled (approximately 3-4 hours). To expedite cooling, you can place the bowl in an ice water bath and stir continuously. Once completely cooled, gently fold in the ½ cup of whipped heavy cream until combined. Keep refrigerated until you are ready to assemble the trifle.
• 2. Bake the Coconut Cake Layers: While the pastry cream is chilling (before adding the whipped cream), prepare the cake. Preheat your oven to 350°F (175°C). Lightly grease and flour two round cake pans. It’s important to measure your trifle dish to determine the appropriate cake size. My trifle dish accommodates 8-inch cake layers, so I used two 8-inch pans. If your trifle dish is larger, 9-inch cake layers might be more suitable.
• 3. Create the Cake Batter: In a medium bowl, beat the egg yolks with ¾ cup of the granulated sugar for about 2-3 minutes, until the mixture is light in color and thick. Incorporate the coconut milk, vanilla extract, coconut extract, all-purpose flour, salt, and baking powder. In a separate, clean bowl, whip the egg whites until they become foamy. Gradually add the remaining ¼ cup of granulated sugar while continuing to beat until stiff peaks form. Gently fold the whipped egg whites into the cake batter until just combined, being careful not to deflate the mixture. Divide the batter evenly between the two prepared cake pans. Bake for 12-14 minutes, keeping a close eye on them, until a toothpick inserted into the center comes out clean. Once baked, turn the cakes out onto a wire cooling rack to cool completely before assembly.
• 4. Prepare the Whipped Cream: In a medium bowl, combine the 2 cups of heavy whipping cream and the 6 tablespoons of powdered sugar. Beat with an electric mixer until stiff peaks form, ensuring the cream is thick and holds its shape.
• 5. Assemble the First Trifle Layer: For the tres leches mixture, whisk together the sweetened condensed milk, evaporated milk, and coconut milk in a bowl (or shake vigorously in a lidded canning jar). Place one cooled cake layer, flat side up, at the bottom of your trifle dish. Using a fork, generously poke holes all over the cake surface. Gradually pour ¾ cup of the milk mixture over the cake, gently swirling the trifle dish to help distribute the milk. Add the remaining milk as the first portion soaks in. You can refrigerate for 30 minutes to aid absorption, or simply continue swirling and poking until the cake has soaked up most of the liquid. Top this cake layer with half of the prepared coconut pastry cream, then sprinkle with one-third of the toasted coconut, and finally, spread half of the whipped cream evenly over the top.
• 6. Assemble the Second Trifle Layer: Before placing the second cake layer, poke holes all over its flattest side. Carefully set this cake layer on top of the whipped cream in the trifle dish, ensuring the poked side is facing up. Pour another ¾ cup of the milk mixture over this cake layer, again doing so gradually and swirling to distribute the liquid evenly. Allow it to sit for 5-10 minutes if needed to ensure the milk mixture fully absorbs into the cake. Finish by spreading the remaining coconut pastry cream, another third of the toasted coconut, and the rest of the whipped cream. Sprinkle the very last of the toasted coconut over the top for a beautiful garnish.
• 7. Chill Before Serving: Refrigerate the assembled trifle for at least 12 hours, and ideally up to 24 hours, before serving. This chilling period is crucial for the milk mixture to thoroughly soak into the cake, allowing all the flavors to meld beautifully and the trifle to set properly. Serve chilled for the best experience.

Tres Leches Milk Mixture: The recipe provides a generous amount of the tres leches mixture. If you prefer to avoid having leftovers, simply adjust the quantities to ½ cup of each ingredient (sweetened condensed milk, evaporated milk, and coconut milk). However, you’ll still have partial cans of milk leftover. Don’t let them go to waste! Use them in other delightful ways like enriching French toast, adding creaminess to smoothies, or enhancing your morning coffee.

Toasting Coconut: Achieving perfectly golden, fragrant toasted coconut is simple. I recommend toasting it in a dry skillet over medium heat on your stovetop. Stir frequently to ensure even browning and prevent burning. It usually takes just 5-10 minutes to reach that ideal toasted perfection.

Cake Pan Size: While the recipe calls for 8-inch cake layers, always verify with your specific trifle dish. Some trifle dishes are wider and taller, which might necessitate 9-inch cake layers or even adjusting the number of layers if your cake is thinner. The goal is to fill the dish with distinct, beautiful layers.

Preventing Scrambled Eggs: When making the pastry cream, the tempering step is crucial. Slowly ladle hot coconut milk into the egg yolks while whisking vigorously. This gradually raises the temperature of the yolks, preventing them from cooking too quickly and scrambling when returned to the hot saucepan.