- 250g/10½oz ready-made white chocolate muffins (or Madeira cake or Swiss roll)
- 30ml/1fl oz dark rum
- 400g/14oz fresh pineapple, peeled, chopped
- 50g/2oz icing sugar
- 50ml/2fl oz coconut liqueur
- 2 kiwi fruit, peeled, sliced
- 150g/5oz apricot jam
- 2 tsp water
- 6 free-range egg yolks
- 125g/4oz sugar
- 40g/2½oz plain flour
- 400ml/14fl oz tin of coconut milk
- 1 vanilla pod, split, seeds scraped out
- 200ml/7fl oz double cream, whipped
- 100ml/3½fl oz double cream, whipped until stiff peaks form when the whisk is removed
- 100g/3½oz mascarpone cheese
- 50g/2oz desiccated coconut, toasted
- Break up the muffins (or other cake) into chunks and place over the bottom of a large glass bowl, to cover.
- Drizzle the rum over the cake pieces.
- Place the pineapple pieces into a clean bowl and sprinkle with the icing sugar and coconut liqueur.
- Place into the fridge to chill for one hour, then spoon the pineapple pieces on top of the cake in the glass bowl.
- Add the kiwi slices.
- Warm the apricot jam in a small pan with a little water to dilute it, then pour over the cake and fruit.
- For the custard, whisk the egg yolks and sugar together in a clean bowl, until pale and light.
- Sieve in the flour and whisk well, ensuring there are no lumps.
- Place the coconut milk and vanilla seeds into a clean pan over a low heat. Bring to the boil, then remove from the heat and pour over the egg yolk and sugar mixture. Whisk well to combine.
- Pour the custard mixture back into the pan and bring back up to the boil. Reduce the heat and simmer for 5-6 minutes, stirring constantly.
- Pour the custard into a bowl, cover with cling film and allow to cool. Once cooled to room temperature place into the fridge to chill for one hour.
- Remove from the fridge and fold the whipped cream into the custard.
- Spoon the custard and cream mixture onto the fruit layer in the trifle bowl.
- For the topping, place the cream and mascarpone into a clean bowl and mix well. Spread the cream and mascarpone mixture over the custard layer in the trifle bowl.
- Sprinkle the toasted desiccated coconut over the top and serve.