By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 5
232 cal · 45 min
Tropical Trifles
Recipe GLPR8e5f8bc44c246f
A stunning layered dessert featuring fluffy angel food cake, fresh tropical fruits, and creamy toppings. This refreshing trifle combines sweet strawberries and tangy pineapple with toasted coconut and a silky cream of coconut drizzle, all crowned with whipped cream and a cherry. Perfect for individual servings in cups or glasses.
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Ingredients
½ Angel food cake, cut into cubes
½ cup Flaked coconut
½ cup Cream of coconut
4 oz Lite whipped cream, thawed if frozen
1 cup Pineapple tidbits in juice, drained
1 cup Fresh strawberries, diced
5 Maraschino cherries for topping
Directions
Divide the angel food cake cubes evenly among 5 individual serving glasses or cups, placing a portion in the bottom of each.
Top the cake layer in each glass with a portion of the diced strawberries.
Sprinkle approximately 1 tablespoon of flaked coconut over the strawberries in each glass.
Drizzle about 1 tablespoon of cream of coconut over the coconut layer in each glass.
Add a generous dollop of whipped cream on top of each trifle, dividing the whipped cream evenly among all 5 servings.
Layer a second portion of cake cubes on top of the whipped cream in each glass.
Top the second cake layer with the drained pineapple tidbits, divided among the 5 glasses.
Sprinkle another tablespoon of flaked coconut over the pineapple in each glass.
Drizzle another tablespoon of cream of coconut over the coconut in each glass.
Top each trifle with a final dollop of whipped cream, creating a smooth dome.
Crown each trifle with one maraschino cherry for a festive finish.
Serve immediately or refrigerate until ready to enjoy. (Measurements are flexible—adjust the amount of ingredients in each layer to suit your preferred texture and sweetness.)
Comments
A straightforward no-bake assembly that lives up to its 45-minute claim and feeds five with pantry staples: store-bought angel food cake and canned pineapple are reliable finds at any Charlotte chain, and cream of coconut (Coco Lopez) sits in the baking aisle at Harris Teeter, Food Lion, Publix, Walmart, or Kroger for under $3. The real cost driver is whipped cream—either buy the aerosol can for $2–3 or budget time to whip heavy cream—but coconut, frozen strawberries, and maraschino cherries are cheap. This is a same-night dessert that doesn't keep well after assembly, so it suits a dinner party or a family gathering where everything comes together at once, not a make-ahead weeknight. Tropical fruit plays well in North Carolina summer cooking, though this skews more nostalgic diner-style than fresh produce showcase.
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