Italian Cream Cake Trifle, this is the most amazing trifle! Layers of classic fluffy Italian Cream Cake combined with delicious layers of creamy pudding, pecans and coconut will bring smiles to everyone who eats this!
Italian Cream Cake Trifle my oh my! What a fantastic dessert! This Italian Cream Cake Trifle is the trifle of all trifles!
Sally has created this trifle based on her lovely Italian Cream Cake recipe.
Her family and friends absolutely love the cake so Sally decided she would make a Italian Cream Cake Trifle using the cake ingredients. It was a sure hit! Sally made 2 trifles to take along to a gathering and they were devoured in no time. Everyone was asking for her recipe and said it was like nothing else they had tried before!
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This recipe is one which you can make a couple of days ahead and simply assemble on the day of serving. It's a show stopper so if you wanted to impress your diners, this is the one!
It is very easy to make, but people will really think you spent ages making it!
The hardest part is just waiting a few hours for the trifle to chill a little, although that isn't essential, if you have no patience or you're just drooling too much, simply grab a spoon and dig in as soon as you make it!
It really is a wonderful dessert, suitable for any occasion so let's get straight to the recipe and see how we make Sally's Italian Cream Cake Trifle. Please do enjoy!
Recipe by Sally Hall
Prep Time
20 - 30 minutes
Cook Time
25 minutes
Yield
10 - 12 Persons
Ingredients
The Cake
¼ cup room temperature Butter
¼ cup Butter flavored shortening (or use butter)
1 ¼ cups Sugar
3 medium Eggs
½ teaspoon Baking Soda
dash of Salt
1 ¼ cups All Purpose Flour
½ cup Buttermilk *
(if you don’t have buttermilk on hand, take ½ cup whole milk and add 1
teaspoon white vinegar or lemon juice)
¾ cups Coconut shredded
½ cup chopped Pecans
1 teaspoon Vanilla Extract
The Pudding
1 small box of French Vanilla Instant Pudding
1 ¾ cups milk
1 eight oz container of Mascarpone Cheese
1 can sweetened condensed milk
1 small container of Cool Whip or whipped topping.
The Topping
1 sixteen ounce package of shredded coconut -toasted
1 ½ cups of chopped pecans -toasted.
Instructions
Make the cake
1. Preheat oven to 350 F. Grease and flour a 9-inch cake pan. (if you have any batter left over, simply pop in a couple of cupcake liners).
2. Cream butter and butter flavored shortening until smooth. Add sugar and mix well. Add eggs one at a time, just until the yellow disappears. Mix for about 30 seconds more.
3. Combine flour, baking soda and dash of salt. Set aside.
4. Add ⅓ of the flour mixture (above) to the creamed mixture. Mix well. Now add ½ of the buttermilk. Mix well. Add another ⅓ of the flour mixture, rest of the buttermilk, then last of the flour mixture, mixing well after each addition. (i.e. flour, buttermilk, flour, buttermilk, flour) Add the vanilla & mix well.
5. Stir in the remaining ingredients, coconut and pecans. Pour evenly into the greased and floured cake pan.
6. Bake at 350 F for 20-25 minutes until toothpick inserted comes out clean. Let cool for 10 minutes and remove from pans. Let cool completely.
Make the pudding
7. Mix the Instant pudding with the milk and allow to set. This should only take 5 - 10 minutes.
8. In a separate bowl, mix the mascarpone and sweetened condensed milk well until smooth. The instant pudding should now be set; add this to the mascarpone mixture and mix well. Now fold in the Cool Whip and refrigerate until ready to assemble.
Build the Trifle
9. Break up the cake (you can just use your hands) so it is in small pieces or large crumbs). Then assemble and layer starting with cake, pudding, coconut and pecans, repeat 1-2 times. If you end with pudding and toasted coconut sprinkled on top you can cover with plastic and it comes off fairly clean.
We'd love to hear from you and what you thought of our Italian Cream Cake Trifle recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Italian Cream Cake Trifle
Italian Cream Cake Trifle, this is the most amazing trifle! Layers of classic fluffy Italian Cream Cake combined with delicious layers of creamy pudding, pecans and coconut will bring smiles to everyone who eats this!
Ingredients
The Cake:
- ¼ cup room temperature Butter
- ¼ cup Butter flavored shortening, or use butter
- 1 ¼ cups Sugar
- 3 medium Eggs
- ½ teaspoon Baking Soda
- dash of Salt
- 1 ¼ cups All Purpose Flour
- ½ cup Buttermilk *
- t (if you don’ have buttermilk on hand, take ½ cup whole milk and add 1
- teaspoon white vinegar or lemon juice)
- ¾ cups Coconut shredded
- ½ cup chopped Pecans
- 1 teaspoon Vanilla Extract
The Pudding:
- 1 small box of French Vanilla Instant Pudding
- 1 ¾ cups milk
- 1 oz eight container of Mascarpone Cheese
- 1 can sweetened condensed milk
- 1 small container of Cool Whip or whipped topping.
The Topping:
- 1 ounce sixteen package of shredded coconut -toasted
- 1 ½ cups of chopped pecans -toasted.
Instructions
Make the cake:
- Preheat oven to 350 F. Grease and flour a 9 inch cake pan. (if you have any batter left over, simply pop in a couple of cup cake liners).
- Cream butter and butter flavored shortening until smooth. Add sugar and mix well. Add eggs one at a time, just until the yellow disappears. Mix for about 30 seconds more.
- Combine flour, baking soda and dash of salt. Set aside.
- Add ⅓ of the flour mixture (above) to the creamed mixture. Mix well. Now add ½ of the buttermilk. Mix well. Add another ⅓ of the flour mixture, rest of the buttermilk, then last of the flour mixture, mixing well after each addition. (i.e. flour, buttermilk, flour, buttermilk, flour) Add the vanilla & mix well.
- Stir in the remaining ingredients, coconut and pecans. Pour evenly into the greased and floured cake pan.
- Bake at 350 F for 20-25 minutes until toothpick inserted comes out clean. Let cool for 10 minutes and remove from pans. Let cool completely.
Make the pudding:
- Mix the Instant pudding with the milk and allow to set. This should only take 5 - 10 minutes.
- In a separate bowl, mix the mascarpone and sweetened condensed milk well until smooth. The instant pudding should now be set; add this to the mascarpone mixture and mix well. Now fold in the Cool Whip and refrigerate until ready to assemble.
Build the Trifle:
- Break up the cake (you can just use your hands) so it is in small pieces or large crumbs).Then assemble and layer starting with cake, pudding, coconut and pecans, repeat 1-2 times. If you end with pudding and toasted coconut sprinkled on top you can cover with plastic and it comes off fairly clean.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 1037Total Fat: 68gSaturated Fat: 45gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 96mgSodium: 650mgCarbohydrates: 103gFiber: 14gSugar: 69gProtein: 12g
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