*Place the can of coconut cream in the fridge the day before you get started on the cake to chill.

Place the bowl from a standing mixer into the freezer to chill.

TO MAKE THE CAKE

Preheat oven to 350 F degrees. 

Cut a piece of parchment paper to fit into a loaf pan. Set aside.

Add all of the dry ingredients into a large mixing bowl. Then, add the wet ingredients into a small mixing bowl and whisk together. Combine the wet into the dry ingredients and stir together until a cake batter forms. Using a rubber spatula, scrape the batter into the loaf pan and bake for 1 hour. Check the center with a toothpick. If it’s still wet, bake for another 15 minutes. Remove from the oven and let cool. Once the cake is cool, cut into thick slices.

TO MAKE THE VANILLA CREAM

Remove the coconut cream can from the fridge and the mixing bowl from the freezer. Open the can and add the solid part only into the standing mixer’s chilled bowl. Save the coconut liquid for another use.

Using your mixer’s whisk attachment, whisk on high speed for 5-7 minutes or until the cream turns into stiff peaks. Remove the whisk attachment and bowl. Using a rubber spatula, carefully fold in the powdered sugar and vanilla into the whipped coconut cream. Scoop cream into a smaller bowl, cover, and chill in the fridge. Wash and dry the standing mixer bowl.

Add the instant vanilla pudding mix into a large mixing bowl. Pour in the oat milk and whisk until fully incorporated and there are no lumps. Place the bowl into the fridge for 10 minutes until set. The vanilla pudding will not solidify as well as it would when using real whole milk. That’s okay.

Add the cream cheese to the standing mixer bowl and mix on high using the whisk attachment. Once the cream cheese is broken up (it will not look smooth), add a small amount of the vanilla pudding mixture that has been chilling in the fridge. Mix on high until most of the cream cheese lumps are gone. Add the remaining pudding into the mixing bowl and continue to mix on high. Lastly, add the coconut whipped cream into the bowl and blend until smooth and creamy. 

TO ASSEMBLE

Using a clear trifle bowl, add pieces of the cake all around the edge of the bowl and a few pieces in the middle. Top with cream, fruit, and crushed cookies. Repeat layers two or three more times, ending with fruit and cookies. Cover and chill in the fridge until ready to serve.