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.

Carolyn Malcoun
Source: EatingWell Magazine, July/August 2018

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Recipe Summary

active:
30 mins
total:
4 hrs 30 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 8.5g 17% DV; carbohydrates 29.8g 10% DV; exchange other carbs 2; dietary fiber 2.7g 11% DV; sugars 18g; fat 14.3g 22% DV; saturated fat 9.4g 47% DV; cholesterol 43.4mg 15% DV; vitamin a iu 600.3IU 12% DV; vitamin c 4.4mg 7% DV; folate 2.7mcg 1% DV; calcium 111.5mg 11% DV; iron 2.2mg 12% DV; magnesium 15.5mg 6% DV; potassium 217.6mg 6% DV; sodium 157.8mg 6% DV; added sugar 7g.