Recipe Image

Peach-Blueberry-Coconut Trifle

  • 30 m
  • 4 h 30 m
Carolyn Malcoun
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2019 Printed From 9/20/2019