Tropical Fruit and Cake Trifle
Tropical Fruit and Cake Trifle is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Make pudding as directed on package.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionMake pudding as directed on package.
Heat oven to 350°.
Line a 13" x 17" baking pan with parchment paper; coat with cooking spray.
In a bowl, combine 3/4 cup sugar, flour and salt.
In another bowl, beat egg whites with an electric mixer until foamy.
Add cream of tartar; beat until soft peaks form.
Slowly add remaining 3/4 cup sugar, beating until mixture is thick and shiny.
Fold flour mixture into egg mixture in four batches; spread batter in pan.
Bake until golden, 20 to 25 minutes.
Loosen sides of cake with a knife; let cool.
In a bowl, microwave jam for 30 seconds.
Invert cake on cutting board; spread with jam and cut into 2-inch squares.
In a nonstick pan over medium-high heat, toast coconut, stirring, 4 minutes.
In another bowl, beat cream and coconut extract with an electric mixer until peaks form.
Reserve 1/4 cup whipped cream.
Fold pudding and 1/4 cup coconut into remaining whipped cream.
In a large glass bowl, assemble trifle: Layer 1/3 cake squares, 1/3 fruit and 1/3 pudding mixture; repeat twice.
Top with remaining 1/4 cup whipped cream and 1/4 cup coconut.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.