The flavor of coffee is a delicious and rich addition to many dishes and desserts. Try this Coconut and Coffee Trifle, or explore on the internet for more unique ideas!
Ingredients:
For the coffee sponge:
3 tbsp strong ground coffee
3 tbsp near boiling water
2 eggs
1/4 cup dark brown sugar
1/3 cup self rising flour
1 1/2 tbsp sunflower or hazelnut oil
For the coconut custard:
1 2/3 cup canned coconut milk
3 eggs
3 tbsp super fine sugar
1/2 tsp cornstarch
For the filling and topping:
2 bananas
4 tbsp coffee liqueur
1 1 /4 cups double cream
2 tbsp confectioners’ sugar
fresh grated coconut, to decorate
1. Preheat oven to 325. Grease and line a 7 in. square tin with baking parchment.
2. Put the coffee in a small pitcher. Pour the hot water over and leave to infuse for 4 minutes. Strain through a fine sieve, discarding the grounds.
3. Whisk the eggs and dark brown sugar in a large bowl until the whisk leaves a trail when lifted.
4. Gently fold in the flour, followed by 1 tbsp of the coffee and the oil. Spoon the mixture into the tin and bake for 20 minutes, until firm. Turn out onto a wire rack, remove the paper lining, and leave to cool.
5. To make the custard, heat the coconut milk in a pan until it is almost boiling.
6. Whisk the eggs, sugar and cornstarch together until frothy. Pour into the hot coconut milk, whisking all the time. Heat gently, stirring, for 1 to 2 minutes until the custard thickens, but do not boil. Set aside to cool for about 10 minutes, stirring occasionally.
7. Cut the coffee sponge into 2 in. squares and arrange in the base of a large glass bowl. Slice the bananas and arrange on top of the sponge. Drizzle the coffee liqueur on top. Pour the custard over and leave until cold.
8. Whip the cream with the remaining coffee and confectioners’ sugar until soft peaks form. Spoon the cream over the custard. Cover and chill for several hours. Sprinkle with ribbons of fresh coconut before serving.
