Cranberry Coconut Trifle
Make Ahead Tip: Prepare the custard and cranberry filling, cover and refrigerate for up to 2 days; tightly wrap the cooled cake and store at room temperature for up to 1 day. Or prepare the trifle through Step 10, cover and refrigerate for up to 8 hours.
Equipment: Trifle bowl or similar 12-cup glass serving dish; 12-by-16 1/2-inch rimmed baking sheet
Tips: Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index and is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in large supermarkets and natural foods stores.
Whole-wheat pastry flour is milled from soft wheat. It contains less gluten-forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores.
Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com. To Toast: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.
4 other carbohydrate, 2 fat