Mini Pina Colada Trifle


It's been quite some time since I sat down to catch-up with my photography, writing and blogging. Though I did bake quite some, during the holidays and later, I never got to click or post about them. With the Project release due, all things were left unattended and I did miss the lazy-afternoon's and getting to know my Camera and learn more on photography.

So one day, I kept aside from the busy schedule, just to pick up my Cam and click away. I still have to get to clean my ramshackled house, but for now, my mind is closed to what is happening around. A little bit of me-time. For this post, I got crazy and tried different exposures, lighting and editing of the photographs.

Meanwhile, much has happened, but I don't know where to begin with - but for the time being  I have to talk about my Blogger account being compromised and spam mails sent from my ID. Apologies to all who have been spammed. Inadvertently, I had to lose many mails, Contacts etc.

I thought my password was secure and my accounts were separated etc. But the take-away was that it can never be secure enough on the Internet. 
Thanks to a timely bounced mail, I was made aware of the breach and was able to take control before I lost my account.

And few things I noted after this mishap -
* Always keep your Blogger and personal mail/profiles separate.
* If you are using Twitter and Facebook, be wary of the numerous privacy changes. Change your passwords frequently as both these had been hacked recently and user info had been compromised. More importantly, keep your passwords unique.
* Any personal info like birth day, mobile number is better kept private.
* And finally, one can never be careful enough on the Internet. But we ought to try for the prevention route as much as we can :)


For Cake
* All Purpose Flour - 1/2 cup
* Corn Starch - 1/2 cup
* Baking powder - 1 tsp
* Salt - a pinch
* Eggs - 4 nos [At room temperature]
* Sugar - 3/4 cup
* Butter - 1/4 cup [melted]
* Vanilla Extract - 2 tsp

For Cream layer
* Heavy Whipping Cream - 200 ml
* Cream Cheese - 4 tbsp [At room temperature]
* Vanilla Extract - 2 tsp
* Sugar - 1/2 cup [increase/decrease as per your interest]

For Fruit layer
* Pineapple [chopped] - 3 cups
* Unsweetened dessicated Coconut Flakes - 4-5 tbsp



For Cake
1. Sift All Purpose Flour, Corn Starch, Salt and Baking powder onto a dry bowl. Keep aside.
2. Line a Cupcake pan with Cupcake baking cups.
3. In a large bowl, add the Eggs, Sugar, Vanilla Extract and beat with a hand-mixer for about 10-15 mins or until pale in color and fluffy in texture.
4. Add the melted Butter [lukewarm temperature] slowly into the beaten Egg mixture. Keep whisking. This constitutes the wet mixture.
5. Add the sifted Flour mixture into the wet mixture. Whisk gently until all the ingredients are incorporated thoroughly. Do not over-beat at this stage.
6. Pour the Cake mixture into the lined Cupcake pan and place in a preheated Oven at 325 Degree Fahrenheit for 20-25 mins.
7. Check the center of the Cupcake to check if it is done with a skewer. If it returns clean without wet dough, it is done.
8. Remove the Cupcake pan from the Oven and let it cool down to room temperature.
9. Once cooled, slice them roughly into bite-size pieces for layering. Keep aside.

For Cream layer
1. In a large bowl, add the Cream Cheese, Sugar and Vanilla extract. Mix well with a whisk.
2. Add the cold Whipping Cream into the Cream Cheese mixture. Using a hand-mixer, whisk for 7-10 mins or until the Cream holds stiff peaks.
3. If needed, transfer the Cream mixture into a piping bag with a tip of your choice.

For Assembly
*  Add the sliced Cake and pineapple pieces. Layer with the Cream and top with the Coconut flakes.
Repeat for another layer as per the serving bowl or glasses used.


* Unsweetened dessicated Coconut is different from the sweetened variety.
* The bowl and whisk used for whisking Cream should be cold in order to aid in the whipping of the Cream.
* The melted Butter should be lukewarm and the Eggs should be at room temperature in order to avoid curdling.
*  I used Cupcake pans since I was slicing them to add as layer. Any other pans can also be used as per personal preference. But do note to adjust baking time accordingly.


We loved this dessert served at The Wynn in Las Vegas and it brought back all our buffet memories.



  1. Welcome back! Your trifle reminds me of a similar one I had made ages ago with whipped cream...had loved it! Hope to see you around more often!

    1. Thanks a lot Suma..Always a pleasure seeing your mail or comment..
      Thanks for remembering me :)

  2. Wat an elegant and very attractive trifle,glad to see you back.

    1. Thanks Priya..I too missed blogging, but still not able to make time for everything..
      Hopefully I learn more on time-management :)

  3. hi..
    First time here in ur not much of a dedicated blogger hence miss out some of the most amazing blogs like dis so much in love with ur clicks nd recipes ofcourse....
    keep up the gud work....

  4. Hey, very nice site. I came across this on Google, and I am stoked that I did. I will definitely be coming back here more often. Wish I could add to the conversation and bring a bit more to the table,but am just taking in as much info as I can at the moment. Thanks for sharing.

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