Tropical Fruit And Cake Trifle
Serves: 4
Mckayla Mann
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
110 g
Vanilla Pudding1.5 cups
Sugar (divided)1 cup
Cake Flour (sifted)1 tsp
Salt1 tsp
Cream Of Tartar1 cup
Peach Jam1 cup
Shredded Coconut1.5 cups
Heavy Cream1 tsp
Coconut Extract8 cups
FruitDirections:
1
Make pudding as directed on package
2
Heat oven to 350°
3
Line a 13" x 17" baking pan with parchment paper; coat with cooking spray
4
In a bowl, combine 3/4 cup sugar, flour and salt
5
In another bowl, beat egg whites with an electric mixer until foamy
6
Add cream of tartar; beat until soft peaks form
7
Slowly add remaining 3/4 cup sugar, beating until mixture is thick and shiny
8
Fold flour mixture into egg mixture in four batches; spread batter in pan
9
Bake until golden, 20 to 25 minutes
10
Loosen sides of cake with a knife; let cool
11
In a bowl, microwave jam for 30 seconds
12
Invert cake on cutting board; spread with jam and cut into 2-inch squares
13
In a nonstick pan over medium-high heat, toast coconut, stirring, 4 minutes
14
In another bowl, beat cream and coconut extract with an electric mixer until peaks form
15
Reserve 1/4 cup whipped cream
16
Fold pudding and 1/4 cup coconut into remaining whipped cream
17
In a large glass bowl, assemble trifle: Layer 1/3 cake squares, 1/3 fruit and 1/3 pudding mixture; repeat twice
18
Top with remaining 1/4 cup whipped cream and 1/4 cup coconut
19
Make pudding as directed on package
20
Heat oven to 350°
21
Line a 13" x 17" baking pan with parchment paper; coat with cooking spray
22
In a bowl, combine 3/4 cup sugar, flour and salt
23
In another bowl, beat egg whites with an electric mixer until foamy
24
Add cream of tartar; beat until soft peaks form
25
Slowly add remaining 3/4 cup sugar, beating until mixture is thick and shiny
26
Fold flour mixture into egg mixture in four batches; spread batter in pan
27
Bake until golden, 20 to 25 minutes
28
Loosen sides of cake with a knife; let cool
29
In a bowl, microwave jam for 30 seconds
30
Invert cake on cutting board; spread with jam and cut into 2-inch squares
31
In a nonstick pan over medium-high heat, toast coconut, stirring, 4 minutes
32
In another bowl, beat cream and coconut extract with an electric mixer until peaks form
33
Reserve 1/4 cup whipped cream
34
Fold pudding and 1/4 cup coconut into remaining whipped cream
35
In a large glass bowl, assemble trifle: Layer 1/3 cake squares, 1/3 fruit and 1/3 pudding mixture; repeat twice
36
Top with remaining 1/4 cup whipped cream and 1/4 cup coconut