Directions

1. Mix the strawberries, blueberries, lemon juice, zest and sugar in a medium bowl. Set aside to allow the flavors to blend.  
2. Cut the slices of pound cake into half-inch cubes. Set aside.
3. Preheat oven to 325 F.
4. Place coconut flakes on a baking sheet lined with parchment paper. Bake for 3 minutes on the middle rack, stir, and bake for an additional 3 minutes until golden brown. Allow to cool completely.
5. While the coconut flakes are cooling use an electric mixer to beat the coconut cream for approximately 30 seconds until creamy (don’t overbeat as the cream will separate). Add the powdered sugar and mix until smooth.
6. In four Mason jars (or whatever you prefer to use), layer the trifles by placing lemon pound cake cubes, a dollop of lemon curd, berries and coconut whipped cream. Repeat this layer until jar is full. Top with toasted coconut.  
7. Refrigerate, but allow the trifle to sit a few minutes at room temperature before serving.