Preheat oven to 170°C and line a medium baking dish with baking paper.
Place the butter and cream cheese in a bowl and beat until combined and smooth.
Place the sugar in a medium bowl and add the ClemenGold® mandarin zest. Mix the zest into the sugar until well distributed. Add the zesty sugar into the butter and cream cheese mixture and mix until smooth. Scrape the bottom and sides of the bowl as you go.
Add the eggs one at a time and scrap the sides and bottom of the bowl between additions.
Sift in the flour, baking powder, baking soda into the egg and butter mixture in two additions alternating with the ClemenGold® mandarin juice.
Once the mixture is fully incorporated, pour batter into the lined dish and bake for 40-45 minutes or until a toothpick comes out clean when inserted into the center of the cake.
Remove from the oven and allow the cake to cool for 15mins before removing from the dish. Once completely cool cut into blocks.
While the cake cools, mix the custard and caramel until smooth. Whisk the mascarpone and coconut milk until smooth. Then to assemble the trifle, simply layer the caramel custard, cake, fresh ClemenGold® mandarins and mascarpone. Top with toasted desiccated coconut and coconut flakes.
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