Tropical Fruit And Cake Trifle Recipe

Name: Tropical Fruit And Cake Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (3.4 ounces) vanilla pudding; Vegetable oil cooking spray; 1 1/2 cups sugar, divided; 1 cup cake flour, sifted; 1/8 teaspoon salt; 12 large egg whites (or 2 1/2 cups store-bought egg whites); 1/2 teaspoon cream of tartar; 1/2 cup peach jam; 1/2 cup shredded coconut; 1 1/2 cups heavy cream; 1/2 teaspoon coconut extract; 8 cups fruit, such as mango, papaya, kiwi, strawberries, banana, cut into 1-inch pieces

Servings: persons

1 package (3.4 ounces) vanilla pudding
Vegetable oil cooking spray
1 1/2 cups sugar, divided
1 cup cake flour, sifted
1/8 teaspoon salt
12 large egg whites (or 2 1/2 cups store-bought egg whites)
1/2 teaspoon cream of tartar
1/2 cup peach jam
1/2 cup shredded coconut
1 1/2 cups heavy cream
1/2 teaspoon coconut extract
8 cups fruit, such as mango, papaya, kiwi, strawberries, banana, cut into 1-inch pieces

1
["Make pudding as directed on package. Heat oven to 350u00b0. 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."]

1380

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 package (3.4 ounces) vanilla pudding, Vegetable oil cooking spray, 1 1/2 cups sugar, divided, 1 cup cake flour, sifted, and more.

Yes, Tropical Fruit And Cake Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tropical Fruit And Cake Trifle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions