• Timing tip: Make the angel food cake a day ahead of time. Also, add the can of coconut cream to the fridge at least 12 hours before making the recipe.
• Cut angel food cake (using a serrated knife in a sawing motion) into 1 inch cubes and set aside. Note that only ⅓ of the angel food cake will be used.
  1 angel food cake
• Cut the flesh from 3 mangoes into bite sized pieces (about ½”) and place into a bowl. Add the flesh from the other three to a blender and puree until smooth. You’ll need about 1 cup of mango puree.
  6 mangoes
• Add the coconut cream to the bowl of a stand mixer fitted with a whisk attachment (or use a hand mixer) and whip until broken down and smooth, scraping the sides a few times.
  1 cup coconut cream
• Add the heavy whipping cream, powdered sugar and vanilla. Mix on low until combined, then increase the speed to medium high and whip until thickened and stiff peaks form on the tip of the whisk. Scrape down the sides halfway through.
  1 ½ cups heavy whipping cream, ⅓ cup powdered sugar, 2 teaspoons vanilla paste or extract

Trifle Assembly

• Add a thin layer of mango puree to the bottom of the bowl. Add one even layer of angel food cake pieces on top, squeezing them in together.
• Spread on ⅓ of the whipped cream over top of the angel food cake, then cover the whipped cream with a thin layer of mango puree. Disperse chunks of mango and raspberries around the edge of the bowl and scattered in the center.
  12 oz fresh raspberries
• Repeat with the angel food cake, ⅓ whipped cream, mango puree, and fruit.
• End with the remaining whipped cream and spread it evenly to meet the edges.
• Allow the trifle to rest in the fridge for at least 4 hours, or overnight.
• Before serving, toast the coconut flakes in a pan over medium heat, tossing until golden. Remove to a plate to cool. Slice extra pieces of mango and add to the top along with fresh raspberries and sprinkle over the toasted coconut.
  ½ cup unsweetened coconut flakes
• Serve by scooping a large spoonful into a bowl or plates.