Instructions

1. Begin by making the custard. In a medium saucepan over medium heat, vigorously whisk together the non-dairy milk, tapioca starch, and sugar. Beat until completely smooth, with no lumps of starch remaining. Bring to a gentle simmer, taking care to scrape the bottom and sides of the pan with your whisk frequently to prevent it from sticking.
2. Add in the butter, vanilla, turmeric, and salt. Whisk until the butter has completely melted and the mixture is smooth, sunny yellow, and considerably thickened. Turn off the heat and let stand for 5 minutes.
3. Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming. Let the custard chill in the fridge for at least 2 - 3 hours, until cool all the way through. If it seems a bit lumpy at this point, you can toss it in your blender or food processor and puree until perfectly silky smooth.
4. Meanwhile, prepare the cake by preheating your oven to 350 degrees and lightly greasing a 9 x 9-inch square baking pan.
5. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the non-dairy milk, vinegar, oil, and vanilla to combine. Add the liquid ingredients into the bowl of dry, folding the two together with a wide spatula. Stir until incorporated, but do not over-mix; a few lumps are fine.
6. Pour the batter into your prepared pan, smoothing out the top with your spatula. Bake in the center of your oven for 20 - 24 minutes, until lightly golden brown and a toothpick inserted into the center comes out clean. Let cool completely before cutting into 1-inch cubes.
7. To assemble the trifle, carefully open the chilled can of coconut milk, being sure not to shake it, and scoop off the top layer of thick coconut cream. Discard or save the watery liquid left behind for another recipe. Place the coconut cream in the bowl of your stand mixer and install the whisk attachment. Whip on high speed for about 3 minutes before slowly beginning to sprinkle in the sugar, just a little bit at a time. Continue beating the mixture for up to 10 minutes, until light and fluffy.
8. Pull out a 2-quart glass trifle dish and place about half of cake cubes at the bottom. Try to fit them together snugly in an even layer. Drizzle 1 tablespoon of the liqueur on top, followed by half of the jam. Spread it out evenly and top with half of the strawberries.
9. Spoon half of the custard on top, followed by half of the whipped coconut cream. Repeat this order once more, completely filling the trifle dish and using up all of the components. Serve right away, or cover with plastic wrap and keep refrigerated for up to 24 hours. Serve thoroughly chilled.