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Coconut Cream Cake Pan Trifle

This Coconut Cream Cake Pan Trifle recipe is filled with homemade vanilla pound cake, a coconut cream drizzle, a luscious coconut cream filling and it’s topped with glorious billows of whipped cream.  Toasted coconut is the crowning touch giving it just a bit of crunch and toasted goodness on top.

Coconut Cream Cake Pan Trifle

Easy Coconut Cream Cake Pan Trifle Recipe

Trifles are one of my favorite desserts to prepare. They’re super versatile and flavor combinations abound. Trifles are easy to make-ahead of time and make the most divine edible centerpieces. My obsession with trifles has contributed to my collection of different shapes and sizes of pretty trifle bowls but, sometimes I’d like to make trifle in a dish that transports more easily to a family potluck, church or office party.

Coconut Cream Cake Pan Trifle

How to Make the Best Coconut Cream Cake Pan Trifle

The presentation in a cake pan makes it easier to transport to your next office, community or family potluck meal and it’s delicious to the very last spoonful. The coconut cream flavor in those cake pan trifle does particularly well when layered this way as the creamy filling and coconut drizzle are both able to permeate all of the cubed pound cake pieces.

  • Ingredients you’ll need to make this homemade Coconut Cream Trifle in a cake pan: One million dollar pound cake (a vanilla pound cake)  or buttermilk pound cake baked, cooled and cubed. For the filling you’ll need sweetened flaked coconut, half and half, instant coconut cream pudding, sweetened condensed milk, cream of coconut, whipped cream cheese and thawed whipped topping or fresh whipped cream.
  • You can use fresh whipped cream for the topping if you prefer. Please note, fresh whipped cream isn’t as stable and should only be added to the top on the day you plan on serving the trifle.
  • Make it up to one day in advance, cover and chill  in the refrigerator until serving.
  • If you have a trifle bowl and you’d like to adapt this recipe for layering in a trifle bowl you can. Divide the filling and cake into thirds and finish with whipped cream and toasted coconut.
  • Store leftover coconut cream trifle in the refrigerator for up to 3 days.

Coconut Cream Cake Pan Trifle

More Southern Style Trifle Recipes to Make

Trifles are my happy place I simply adore making and serving them. This is fully demonstrated in the recipe index with all kinds of spectacular trifles to enjoy. More trifle recipes you may like to try:

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Coconut Cream Cake Pan Trifle Recipe
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5 from 1 vote

Coconut Cream Cake Pan Trifle

Prep Time15 minutes
Cook Time30 minutes
Chill Time4 hours
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: coconut-cream-cake-pan-trifle
Servings: 16 servings
Calories: 464kcal
Author: Melissa Sperka


  • 1/2 cup sweetened flaked coconut
  • 1 15 oz can cream of coconut (Not coconut milk)
  • 1 14.5 oz can sweetened condensed milk
  • 2 3.8 oz boxes instant coconut cream pudding
  • 4 cups half & half
  • 1 16 oz container whipped cream cheese, softened
  • 1 vanilla pound cake OR 1 15.25 oz box White cake mix prepared, cut into cubes
  • 1 16 oz frozen whipped topping, thawed and divided (OR 4 cups fresh sweetened whipped cream)


  • Preheat the oven to 350°F. Spread the flaked coconut on a parchment paper lined baking sheet. Toast for 6-8 minutes stirring periodically until golden. Set aside to cool completely.
  • In a small mixing bowl whisk together the cream of coconut and sweetened condensed milk.
  • In a separate medium-size mixing bowl use an electric mixer to beat together the pudding mix and half & half until thickened but, still pourable.
  • Lower the speed of the mixer and beat in the cream cheese. once smooth, fold in 1 cup whipped topping by hand mixing until combined.
  • To assemble: In a deep 13 x 9-inch baking dish or cake pan layer 1/3 cubed pound cake, drizzle the cake with 1/3 coconut cream drizzle then spread with 1/2 coconut cream pudding filling.
  • Repeat 1/3 cubed cake, 1/3 coconut cream drizzle then remaining pudding filling. .
  • Top with remaining cubed cake and coconut cream drizzle.
  • Frost the top with the remaining whipped topping.
  • Refrigerate covered with plastic wrap until serving.
  • Garnish with the toasted coconut just before serving.


  • Million Dollar Pound Cake recipe was used for this trifle
  • Cream of coconut is usually found with the drink mixers in your local grocery store.


Serving: 1serving | Calories: 464kcal | Carbohydrates: 51g | Protein: 6g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 82mg | Sodium: 537mg | Potassium: 107mg | Fiber: 1g | Sugar: 34g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    Melissa, I have always admired your trifles but, didn’t have a trifle bowl so, I never made any. Until today. Thank you for showing me there’s an option to make a trifle without a bowl! I love this recipe and now plan to make all of the others you’ve shared. My family can’t wait!

  2. you say used 1 8oz. cream cheese and 16oz. of whipped cream cheese, do I use both or just one, you do not say in the instructions .

  3. I don’t see cream cheese in the ingredient list so this is a little confusing. How much cream cheese?
    Thanks and looking forward to giving this recipe a try.

  4. I’m drooling…right here on the keyboard! 🙂 This must taste heavenly and I can’t wait to make it. Thanks so much for sharing!


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