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coconut pudding pints strawberries heavy whipping cream sugar pineapple bananas butter all-purpose flour sugar eggs baking powder salt buttermilk lemon zest orange zest vanilla almond extract coconut
Viewed: 35 - Published at: 4 years agoIngredients
- One 3.4-ounce package instant cream of coconut pudding mix
- 1 to 2 pints strawberries
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- Half recipe 5-Flavor Pound Cake, recipe follows, or 1 store-bought pound cake, cut into 1-inch cubes
- One 20-ounce can crushed pineapple, drained
- 3 medium bananas, sliced
- 1 cup butter, softened, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 3 cups sugar
- 5 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole buttermilk
- 1 teaspoon lemon zest
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 teaspoon coconut extract
Method
- Prepare the pudding mix according to package directions.
- Remove half the strawberries from the pint container and mash.
- Reserve 2 whole strawberries for garnish and slice the remaining whole strawberries.
- Toss together the strawberry slices with the mashed strawberries.
- With a blender, whip together the heavy whipping cream and sugar until you get soft peaks.
- Set aside.
- In a large trifle bowl, arrange half the pound cake pieces on the bottom.
- Place some of the strawberries around the edge of bowl on top of the pound cake pieces.
- Spoon the prepared pudding over the pound cake pieces in the trifle bowl.
- Layer with pineapple, bananas, the remaining half of the pound cake pieces and the remaining strawberries.
- Top with the whipped cream.
- Garnish with the 2 reserved whole strawberries.
- Preheat the oven to 325 degrees F. Grease and flour a 12 to 15-cup tube pan.
- In a large bowl, beat the butter at medium speed with a mixer until creamy, about 2 minutes.
- Add the sugar and beat until fluffy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a medium bowl, combine the flour, baking powder and salt.
- Gradually add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition.
- Stir in the extracts and zest.
- Pour the batter into the prepared pan.
- Bake until a long wooden pick inserted in center comes out clean, about 1 hour and 15 minutes.
- Let cool in the pan on a wire rack for 10 minutes.
- Remove from the pan, and cool completely on a wire rack.
