Peach-Blueberry-Coconut Trifle

Peach-Blueberry-Coconut Trifle

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From: EatingWell Magazine, July/August 2018

This stunning fruit-filled trifle is a perfect make-ahead dessert for summer barbecues and dinner parties. Resist the urge to dig in until the trifle has chilled for at least a few hours—that time lets the flavors mingle and allows the cake to absorb the rum and fruit juices.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1¾ cups white whole-wheat flour
  • ½ cup sugar plus 1 tablespoon, divided
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup low-fat milk
  • 2 large eggs
  • ⅓ cup melted coconut oil
  • 1 teaspoon coconut extract
  • 4 cups sliced peaches (about 1½ pounds)
  • 2 tablespoons dark rum
  • 1 cup heavy cream
  • 3 cups low-fat vanilla Greek yogurt
  • 2 cups fresh blueberries
  • ½ cup toasted coconut chips
  • ¼ cup toasted walnuts


  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray.
  2. Whisk flour, ½ cup sugar, baking powder and salt in a large bowl. Make a well in the center and add milk, eggs, oil and coconut extract; mix until just combined. Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pan on a wire rack for 10 minutes. Gently run a knife around the cake and turn out onto the rack. Let cool completely.
  3. Meanwhile, toss peaches with rum and the remaining 1 tablespoon sugar.
  4. Whip cream in a medium bowl until soft peaks form. Fold in yogurt. Stir blueberries into the peach mixture. Cut the cake into 1-inch cubes. Alternate layers of cake, fruit and whipped cream in a trifle bowl or other large glass bowl. Sprinkle with coconut and nuts. Cover and refrigerate for 3 hours or overnight.
  • To make ahead: Prepare cake (Steps 1-2) and store airtight at room temperature for up to 1 day. Refrigerate trifle for up to 1 day.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 277 calories; 14 g fat(9 g sat); 3 g fiber; 30 g carbohydrates; 9 g protein; 3 mcg folate; 43 mg cholesterol; 18 g sugars; 7 g added sugars; 600 IU vitamin A; 4 mg vitamin C; 112 mg calcium; 2 mg iron; 158 mg sodium; 218 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: ½ starch, ½ other carb, ½ fruit, ½ lowfat milk, 2½ fat

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