Drain the mango reserving the juice in to a 2 litre serving bowl. Roughly chop the mango and place into the bowl with the kiwi, pineapple and papaya fruit and stir well. Scatter over the Madeira cake and press into the juices.
Meanwhile, pour the custard into a small saucepan and heat gently. Crumble in the creamed coconut and whisk until thick and smooth. Cool for 10 minutes before pouring over the top of the fruit and sponge. Chill.
Lightly whip the cream and fold in the caster sugar, then spoon over the top of the trifle to cover. Use a teaspoon to scoop out the passionfruit seeds and drizzle over the trifle. Scatter over the toasted coconut.
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