Lemon Blueberry Trifle
angel food cake
2 cups sliced bananas
2 Tablespoons lemon juice
For Coconut Cream Topping
(not light), chilled
Bake and cool the yellow cake.
Prepare the lemon curd and let it sit until no longer hot but still warm.
Prepare the berry topping and let it sit until no longer hot.
Slice the bananas and toss them with the lemon juice to prevent browning. Drain.
Break half the cake into large chunks and put them in the bottom of a
or other large bowl.
Spoon half the blueberry topping on the cake, placing it in evenly distributed spots (it will not completely cover the cake).
Place half the bananas in a single layer on top.
Spoon half the lemon curd over the bananas, letting it run down the sides of the bowl.
Repeat layers of cake, blueberry topping, bananas, and lemon curd.
With a table knife, stick straight down into the trifle at various spots to allow the lemon curd to run down into the cake.
Cover and chill until ready to serve. Top with whipped topping of choice just before serving, or serve as is.
Coconut Cream Topping
Using a spoon, scoop out the coconut cream, leaving the watery milk in the can (reserve for other use).
Place the cream in a mixing bowl. Add the sugar and vanilla.
Using a whisk attachment, whip the cream until light and fluffy.
Spread on top of the trifle before serving. (Whipped cream should be made as close to serving time as possible.)
The coconut milk needs to be very cold. Put the cans in the coldest part of your refrigerator overnight before trying to whip the cream.
This can be kept in the refrigerator overnight, but the cake is best if it is served the same day.
The Gluten-Free Homemaker