Step 1

Slowly simmer the berries and sugar over low heat for about 10 minutes.

Step 2

Dissolve the corn starch in the water and slowly pour into the boiling berries stirring constantly until thickened. Set aside to cool completely.

Step 3

Whip all ingredients together until soft peaks form.

Step 4

To construct the trifle place half of the cake cubes in the bottom of a large trifle dish or other large serving dish ( about 4 quarts). Alternatively, you can make this trifle in individual serving dishes like, large ramekins, parfait glasses or large wine glasses. (If you are using individual serving dishes you may want to use half this recipe for up to 8 servings depending on the size of the dishes used.)

Step 5

Sprinkle the cake cubes with 2 ounces of coconut rum.

Step 6

Spread half of the Raspberry Compote on top of the cake cubes and then spoon half of the coconut custard on top of that.

Step 7

Repeat this process for the second layer before topping with the Vanilla Whipped Cream and garnishing with toasted coconut.

Step 8

Chill the trifle well for 3 hours or overnight before serving. ( Individual dishes will only require about 90 minutes chilling time.