So, let’s talk parfait. It’s one of those desserts that sounds and looks super fancy and complicated, when really, it’s easier to make and serve than a layer cake! In fact, I often opt for parfait when I’m baking a cake that doesn’t turn out quite as pretty as I hoped it would. Trifle is essentially a deconstructed layer cake, and who said just because we're optimizing our health that we couldnt have cake that works for us instead of against us. This one is off the chain delicious, with all types of tasty goodness in each bite!
Here's What You Need...
For the Cake:
1.5 cups arrowroot starch
1 cup coconut flour
2 teaspoons baking soda
2 teaspoons cream of tartar
½ teaspoon salt
½ cup coconut oil, melted
1-14 ounce can full-fat coconut milk
½ cup applesauce
⅓ cup raw honey
½ teaspoon almond extract (optional-omit for AIP)
½ teaspoon vanilla extract (optional-omit for AIP)
1 tablespoon lemon juice
For the Coconut Whipped Cream:
For the Berry Compote: (Optional)
2 cups frozen mixed berries
2 tablespoons honey or maple syrup
1 tablespoons lemon juice
1 teaspoon arrowroot starch
Preheat oven to 350 degrees. Grease a 9x13'' cake pan.
Wash and prep berries. Set aside.
Mix dry cake ingredients in a large bowl. Mix wet ingredients except lemon juice in a smaller bowl. Pour wet ingredients into dry ingredients and stir. Add lemon juice and stir until incorporated.
Spread cake batter into prepared pan and bake for 20-25 minutes, until toothpick comes out clean. Let cool.
While cake is baking, whip the coconut cream in a stand mixer and slowly add the maple syrup, 1 tablespoon at a time. Set aside in the refrigerator until ready to use.
In a small saucepan on medium/low heat, cook the frozen berries, honey, and lemon juice for about 8-10 minutes, stirring frequently. When berries have broken down and mixture is bubbly, whisk in arrowroot starch and cook for another 1-2 minutes. Remove from heat and let cool.
To assemble parfait:
Cut the cooled cake into small squares (I did rows of 6 across, 8 vertical). Crumble the first 2 rows of the cake into the bottom of a trifle bowl.
Top the cake with ⅓ of the coconut whipped cream. Then, add ⅓ of the fresh fruit, followed by ½ of the berry compote.
Repeat all of the layers, saving a bit of the fresh fruit to decorate the top. Then finish the trifle with a last layer of the cake and the remaining whipped cream. (You'll have a few extra pieces of cake left, but there's nothing wrong with that!)
Decorate the top of the trifle with the reserved berries and cover the top with plastic wrap. Chill in the refrigerator until ready to serve.
This dessert can be made 1-2 days ahead. In fact, I recommend it! Use any combination of berries or fresh fruit that you like!