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


Recipe Summary

4 hrs 30 mins
30 mins


Ingredient Checklist


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

  • 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.

Nutrition Facts

1 cup
277 calories; protein 8.5g; carbohydrates 29.8g; dietary fiber 2.7g; sugars 18g; fat 14.3g; saturated fat 9.4g; cholesterol 43.4mg; vitamin a iu 600.3IU; vitamin c 4.4mg; folate 2.7mcg; calcium 111.5mg; iron 2.2mg; magnesium 15.5mg; potassium 217.6mg; sodium 157.8mg; added sugar 7g.

1/2 starch, 1/2 other carb, 1/2 fruit, 1/2 lowfat milk, 2 1/2 fat