This Easter trifle recipe uses boxed carrot cake mix while you make an easy whipped cream cheese frosting, toast coconut, and adorable strawberry "carrots."
Preheat oven, line the bottom of a 9x13" pan with parchment paper and make the carrot cake according to package directions. Let sit for 10 minutes before gently placing on a wire rack until completely cool.
Meanwhile, make your carrots by melting the orange candy melts in a microwave safe bowl in the microwave on 50% power in 30 second increments, stirring each time until melted. Hold strawberries by the green tops and gently dip into the mixture until completely covered. Let the remaining orange coating drip off the bottom before placing on a sheet of parchment paper to dry..*
For the cream cheese layer: Beat heavy cream on high in a stand mixer with a whisk attachment. Slowly add in the vanilla and powdered sugar and beat cream until stiff peaks form. Take cream out of the mixing bowl and into another bowl. Set aside.
Beat your cream cheese on high in the same bowl of the stand mixer that you just used for the whipping cream. When cream cheese is light and fluffy, gently fold into the whipping cream until combined.
To toast coconut: Place coconut flakes on parchment lined baking sheet. Bake at 325˚ F for about 6 minutes, stirring halfway through. Let cool.
To assemble: cut cake into squares or rectangles. Line bottom of a large, glass bowl with half of the carrot cake squares. Top with half of the whipped cream cheese frosting, then another layer of the cake and frosting. Add toasted coconut and carrots on top.
Notes
*Make sure your strawberries are completely dry before dripping in the candy melts. This'll make the candy stick much better to the strawberry.Storage: This is best eaten the same day it's made, but it will stay fresh in the refrigerator for 2-3 days. Make ahead: Everything here can be made in advance. Just store each component separately in the refrigerator until ready to assemble.