vegan coconut lime trifles with tropical fruit salad #FreakyFruitsFriday
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If you've been wanting to experiment with new fruits, these Vegan Coconut Lime Trifles with Tropical Fruit Salad are the perfect recipe! Mix fresh fruit with fluffy cake and coconut whipped cream for a light, delicious dessert.
Recipe type: Puddings & Trifles
Serves: 6
  • *for the cake*
  • 2 tbsp ground flaxseed + 6 tbsp water
  • 1 cup granulated sugar + 2-3 tbsp for topping
  • 1¾ cup all-purpose flour
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup coconut oil, solid
  • ⅓ cup coconutmilk yogurt
  • ¼ cup vegetable oil
  • 1 tbsp vanilla extract
  • ⅓ cup full fat canned coconut milk
  • ⅓ cup lime juice
  • zest of 1 lime
  • 1 cup toasted coconut flakes
  • *for the fruit salad*
  • 1 white dragonfruit
  • 1 - ½ strawberry papayas
  • 1 Kiwano melon
  • 2 blood oranges
  • juice of 1 lime
  • 2-4 tbsp granulated sugar, to taste
  • *for the cream*
  • 1 can of coconut cream, chilled
  • 2-3 tbsp powdered sugar
  • toasted coconut chips
  1. First, prepare the coconut cream. Place the can in the fridge, undisturbed, and allow to chill at least overnight. You want it to be totally solid so that it will whip up well!
  2. Next, make the cake. Preheat oven to 350F and spray one 8" round cake pan with nonstick baking spray. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
  3. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, sugar, and lime zest.
  4. Add in the coconut oil, and beat on low until it's incorporated and has a sandy texture.
  5. In a small bowl, whisk together the vegetable oil, flaxseed mixture, coconut yogurt, lime juice and vanilla, and add them to the dry ingredients. Mix until combined.
  6. Pour in the coconut milk, and beat on medium-low until smooth and creamy. Finally, gently stir in the shredded coconut.
  7. Pour the batter into the prepared cake pan, and sprinkle the reserved sugar over the top of the cake.
  8. Bake for 30-40 minutes, until a toothpick inserted in the center comes out with just a few crumbs.
  9. Let the cake cool completely.
  10. Next, prepare the fruit salad. Wash all your fruits. Peel the dragonfruit and the papaya, and cut into small cubes. Add to a large bowl.
  11. Cut the peel off of the orange, and "supreme" it. This will ensure that you only get the juicy fruit segments and leaves the skin behind to be discarded. Add to the bowl.
  12. Next, cut your Kiwano melon in half and squeeze the pulp into the bowl with the rest of the fruit. You just squeeze it like you would a lemon!
  13. Finally, add in the lime juice and 2 tbsp of granulated sugar. Mix everything together, and add more sugar if needed. Set aside so the flavors can meld.
  14. When ready to assemble, make the coconut whip. Carefully open your chilled can of coconut cream. Using a spoon, remove all of the coconut solids off the top of the can, and place in a medium bowl. Discard the liquid that remains in the can.
  15. Beat the coconut cream with a hand or stand mixer until light and fluffy, then add in the powdered sugar for some sweetness.
  16. Cut your cooled cake into small cubes, and then it is time to assemble.
  17. Grab 6 cups, and place some cake pieces in the bottom of each (they will soak up all the juice from the fruit salad). Top with some of the fruit, and a few spoonfuls of the coconut whip. Then add more cake pieces on top, fruit, and finish off with more cream on top. Garnish with some toasted coconut chips if desired.
  18. Serve immediately, or refrigerate until needed. Enjoy!
Recipe by The Baking Fairy at