Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking pan with cooking spray.Advertisement
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.
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.
1/2 starch, 1/2 other carb, 1/2 fruit, 1/2 lowfat milk, 2 1/2 fat