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. Source: EatingWell Magazine, July/August 2018

Carolyn Malcoun
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.

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  • Whisk flour, 1/2 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.

  • Meanwhile, toss peaches with rum and the remaining 1 tablespoon sugar.

  • 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.

Tips

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 Facts

277 calories; 14.3 g total fat; 43 mg cholesterol; 158 mg sodium. 29.8 g carbohydrates; 8.5 g protein; Full Nutrition