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No Bake Coconut Lemon Trifle Recipe
Prep Time
25 mins
Total Time
25 mins
This No Bake Coconut Lemon Trifle recipe is made with layers of buttery pound cake (you can use homemade pound cake or store bought pound cake), coconut lemon pudding, and homemade lemon whipped cream. It’s an easy no bake dessert recipe that’s perfect for the summer season! Plus a video!
Course: Dessert
Cuisine: American
Keyword: coconut lemon trifle, no bake
Servings: 6 -8 Trifles, depending upon the size of your glasses
Author: Michelle
Pound Cake
  • 1 10oz Sara Lee Pound Cake, cut into bite-sized pieces
  • or homemade, if you prefer
Coconut Lemon Pudding
  • 1 3.4oz box instant vanilla pudding
  • 1 cup milk
  • 1 cup shredded coconut, sweetened
  • 2 tsp lemon zest
  • 2 Tbsp lemon juice, fresh
Homemade Lemon Whipped Cream
  • 1 1/2 cups heavy whipping cream
  • 1 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 4 Tbsp powdered sugar
  • 1 cup toasted coconut
  • lemon wedges
  1. Whisk instant pudding and milk together until it has thickened (it will be very thick). Add in coconut, lemon zest, and lemon juice. Set aside.
  2. With a hand mixer or standing mixer, whisk heavy whipping cream until it begins to thicken. Add in sugar, lemon juice, and zest. Continue to mix until it has reached your desired consistency.
  3. Fold half of the lemon whipped cream into the pudding mixture, folding until the whipped cream is completely combined with the pudding.
  4. In small mason jars or glasses, layer each with pound cake, coconut lemon pudding, and whipped cream. Repeat until the glass is full (ending with whipped cream on top).
  5. Top with toasted coconut, lemon wedges, or any extra pound cake pieces, if desired.
  6. Refrigerate until ready to eat.