Featuring boozy layers of rum-soaked cake, creamy pudding, and fluffy whipped cream, this tropical-inspired trifle is the ultimate summer dessert!
Anytime I take a trip, there are two things I need to fully switch into vacation mode—a great book and a fruity rum-based cocktail. And so it follows that anytime I have a dish featuring rum or pineapple flavors, such as in this trifle, it immediately gives me a sense of ease. There’s just something about these flavors that reminds me of the slow and peaceful pace of the islands.
If I can’t get away for a tropical vacay, making this trifle is the next best thing. Trifles are tiered desserts that feature spongy cake layered with creamy custard or pudding and fluffy whipped cream. This particular recipe has a boozy component, thanks to the infusion of white rum, which pairs naturally with the pineapple and coconut flavors. Not to mention, there’s a wonderful mix of textures in every bite.
Though it does require an investment in time, this trifle is definitely worth the effort it takes. It’d be a showstopper of a dessert to bring to a party—you could either layer the components in one big trifle dish or spoon them into individual glasses, as in the recipe. Either way, it’s sure to be a huge hit!
What is a cake soak?
A cake soak is designed to infuse a dry cake with moisture or make a good cake even more moist. Sometimes it’s also used to add a particular flavor to a cake, such as lemon or orange. The process entails poking holes into the top of a cake, using either a skewer or toothpick, and then using a pastry brush to coat it with a simple syrup, or, in this case, a rum-infused glaze. These little holes allow the syrup or glaze to soak deeply into the nooks and crannies of the cake, giving it additional moisture and a boost in flavor.
How do I store leftovers?
If you have any leftover trifle, either cover each glass tightly with plastic wrap or transfer the contents to an airtight container. You can store the trifle in the refrigerator for 3-4 days. Keep in mind, the longer it sits, the soggier the cake layers will become. I don’t recommend freezing the trifle, as it would negatively affect the texture upon thawing.
Serving suggestions
This trifle is plenty delicious on its own, but if you’d like to step up the decadence level, then permission is granted to drizzle some Salted Caramel Sauce over top. You could also serve these Air-Fryer Pineapple Rings alongside the trifles, either to garnish the glasses or chopped up and spooned on top. For even more rum flavor (and to up the tropical vibes), you may want to pair your trifle with a Rum Runner Cocktail. Or, it’d taste equally delicious with an Iced Coffee or a Chai Latte.
Ingredients
For The Pudding:
- 5 tablespoons monk fruit sweetener
- 4 tablespoons tapioca starch
- 1/4 teaspoon salt
- 2 1/4 cups full-fat coconut milk divided
- 3 egg yolks
For The Cake:
- 1/2 cup coconut flour sifted
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons coconut oil melted
- 1/4 cup monk fruit sweetener
- 3 tablespoons full-fat coconut milk room temp
- 3 large eggs
- 1 1/2 tablespoons pineapple flavor paste
- 2 egg whites
For The Glaze:
- 1/2 cup full-fat coconut milk
- 3 tablespoons water
- 1 tablespoon monk fruit sweetener
- 1 teaspoon tapioca starch
- 3 tablespoons white rum
For The Cream:
- 1 can coconut cream
- 2 tablespoons white rum
- 2 tablespoons monk fruit sweetener
Instructions
To Make The Pudding:
- In a large saucepan, whisk together the monk fruit, tapioca starch, and salt. While constantly stirring, whisk in 1/4 cup of the coconut milk until smooth. Add in the remaining coconut milk and egg yolks, and whisk until combined.
- Turn the heat to medium and cook until it just begins to lightly bubble, taking care to not let it fully boil, about 6-7 minutes.
- Turn the heat to medium low and cook, whisking constantly, until visible ribbons form when you stir and the mixture is thick, about 2-4 minutes.
- Pour through a mesh strainer into a large bowl. Cover the top lightly with a piece of plastic wrap (so the pudding doesn't develop a skin) and refrigerate at least 2 hours to thicken.
To Make The Cake:
- Preheat your oven to 350°F and adjust a rack to the lower third of the oven. Also, rub an 8-inch cake pan with coconut oil and line the bottom of the pan with parchment paper.
- In a small bowl, whisk together the coconut flour, baking powder, and salt.
- In a large bowl, using an electric hand mixer, beat together the coconut oil, monk fruit, and coconut milk. Add 1 egg and beat until well combined; then add in 1/3 of the flour mixture. Beat until fluffy, and then beat in another egg. Beat in another 1/3 of the flour mixture, and then beat in the final egg. Beat in the final 1/3 of flour mixture, and then beat in the pineapple flavor paste until well combined. Your batter will be thick, which is normal.
- Add the egg whites into a medium bowl and beat until soft peaks form. Gently fold the egg whites into the cake batter, taking care not to deflate them. Spread the batter gently into the pan.
- Bake in the lower third of the oven until a toothpick inserted in the center comes out clean and the edges begin to turn golden brown, about 25 minutes. Let cool in the pan for 15 minutes.
To Make The Glaze (While The Cake Bakes):
- In a small sauce pan over medium-high heat, whisk together the coconut milk, water, and monk fruit. Bring the mixture to a boil Once boiling, cook for 1 minute, stirring constantly. Then, reduce the heat to medium.
- In a small bowl, whisk 2 teaspoons of the warm glaze mixture with the tapioca starch until smooth, and then whisk this mixture into the glaze, continuously stirring until smooth. Simmer an additional 1-2 minutes, until the glaze starts to thicken.
- Remove from the heat, and stir in the rum. Let the glaze cool while the cake bakes.
To Assemble:
- Once the cake has cooled (leave it in the pan), poke holes in the top of the cake with a toothpick. Use a pastry brush to brush half of the glaze over the cake, and let it sit 20 minutes so all the glaze is absorbed.
- Invert the cake onto a wire rack set over some paper towels, and poke holes on the other side of the cake as well as all around the sides. Brush the remaining glaze all over the top and sides, trying to not let too much fall onto the counter. Let sit 20 minutes to absorb the glaze.
- In a large bowl, whisk the coconut cream (don't use the water from the bottom of the can) with the rum and monk fruit until smooth.
- Spoon half the cooled pudding evenly between six glasses (about 2 1/2 tablespoons each). Crumble up half the cake, and divide it evenly between the glasses. Spoon all the coconut whipped cream evenly between the glasses. Then, divide the remaining cake between the trifles, followed by the remaining pudding.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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