4cupscubed pound cake,yellow cake, or angel food cake (I used this Gluten Free Potato Pound Cake)
Additional fresh blueberries and cake cubes for garnishif desired
For the roasted blueberries:
Preheat oven to 375ºF and line a baking sheet with parchment paper (this is essential to avoid a sticky, burnt mess).
Toss blueberries with cinnamon spread evenly on the baking sheet.
Roast for 15-20 minutes, or until bursting.
Cool and store in the refrigerator until ready to assemble the trifles.
For the whipped coconut cream:
Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
Remove can of coconut milk from the refrigerator, taking care not to shake it. Open carefully and scoop the thick, creamy portion of the coconut milk into the cold mixing bowl. Reserve remaining liquid for another use.
Add powdered sugar and vanilla to the coconut cream in the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat.
For the trifles:
Divide the cake cubes between eight mini trifle bowls or other glasses.
Top each with some of the roasted blueberries and whipped coconut cream.
Garnish with fresh blueberries and additional cake cubes, if desired.