Cook Time:2 hrsAdditional Time:4 hrsTotal Time:6 hrsServings:16Yield:16 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:2 hrsAdditional Time:4 hrsTotal Time:6 hrsServings:16Yield:16 servings, about 1 cup each
Cook Time:2 hrs
Cook Time:
2 hrs
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:6 hrs
Total Time:
6 hrs
Servings:16
Servings:
16
Yield:16 servings, about 1 cup each
Yield:
16 servings, about 1 cup each
Jump to Nutrition Facts
Greg DuPree
Cook Mode(Keep screen awake)IngredientsCustard3cupslow-fat milk, divided⅓cupcornstarch3large eggs, beaten1teaspooncoconut extract¼teaspoonsalt1 15-ounce can “lite” coconut milk⅔cupgranulated sugarCranberry Filling2 12-ounce bags cranberries (6 cups)1cupunsweetened cranberry juice1cupgranulated sugar1/2 cup honey or agave nectar (see Tips)Sponge Cake5large eggs3tablespoonsunsalted butter2teaspoonscoconut extract3/4 cup whole-wheat pastry flour (see Tips)½cupcake flour, sifted⅔cupgranulated sugar½teaspoonsaltTopping1/2 cup heavy cream or whipping cream½cupnonfat vanilla Greek yogurt2tablespoonsconfectioners' sugar, sifted1teaspooncoconut extract3 tablespoons unsweetened coconut chips or flakes, toasted if desired (see Tips)
Cook Mode(Keep screen awake)
Ingredients
Custard
3cupslow-fat milk, divided
⅓cupcornstarch
3large eggs, beaten
1teaspooncoconut extract
¼teaspoonsalt
1 15-ounce can “lite” coconut milk
⅔cupgranulated sugar
Cranberry Filling
2 12-ounce bags cranberries (6 cups)
1cupunsweetened cranberry juice
1cupgranulated sugar
1/2 cup honey or agave nectar (see Tips)
Sponge Cake
5large eggs
3tablespoonsunsalted butter
2teaspoonscoconut extract
3/4 cup whole-wheat pastry flour (see Tips)
½cupcake flour, sifted
½teaspoonsalt
Topping
1/2 cup heavy cream or whipping cream
½cupnonfat vanilla Greek yogurt
2tablespoonsconfectioners' sugar, sifted
3 tablespoons unsweetened coconut chips or flakes, toasted if desired (see Tips)
Directions
To prepare custard: Whisk 1/2 cup milk with cornstarch in a medium bowl; set near the stove. Whisk 3 eggs, 1 teaspoon coconut extract and 1/4 teaspoon salt in another medium bowl. Combine the remaining 2 1/2 cups milk, coconut milk and 2/3 cup sugar in a large saucepan. Heat over medium-high heat, stirring occasionally, until steaming but not bubbling. Whisk the hot milk into the cornstarch mixture, then return the mixture to the saucepan and bring to a full boil over medium heat, stirring constantly.
Gradually whisk the hot milk into the egg mixture. Strain through a sieve into a bowl or storage container. Cover and refrigerate until cold, 4 hours or up to 2 days.
To prepare cranberry filling: Combine cranberries, cranberry juice, 1 cup sugar and honey (or agave) in a large saucepan. Cook over medium-high heat, stirring often, until most of the cranberries burst open, 7 to 10 minutes. Let cool to room temperature. Or transfer to a storage container and refrigerate for up to 2 days.
Melt butter in a small saucepan over medium-low heat, swirling occasionally, until the white flecks of milk solids in the bottom of the pan start to turn golden brown, 4 to 8 minutes. Scrape into a medium bowl. Let cool to room temperature, then stir in 2 teaspoons coconut extract. Set aside.
Meanwhile, whisk whole-wheat pastry flour and cake flour in a medium bowl; set aside.
Drain the water and break the eggs into the warmed mixing bowl. Add 2/3 cup sugar and 1/2 teaspoon salt and beat with an electric mixer on medium-high speed until tripled in volume and very pale light yellow, 5 to 15 minutes (depending on the strength of your mixer). To test if it’s beaten well enough, lift the beater from the batter: as the batter falls off the beater into the bowl, it should mound for a moment on the surface.
Gently fold the flour mixture into the egg mixture with a whisk, in two additions, until just incorporated. Gently fold about 1 cup of the batter into the reserved butter. Then gently fold the butter mixture into the bowl of batter with a whisk until just incorporated, being careful not to overmix. Spread the batter evenly in the prepared baking sheet.
Bake the cake until puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 8 to 12 minutes. Cool in the pan on a large wire rack for 10 minutes. Gently run a knife around the edges and turn the cake out onto the rack; remove the parchment and let cool completely.
To assemble trifle: Cut the cake into 1-inch cubes. Spread about 1 cup of the custard in the bottom of a trifle dish. Top with about 3 cups cake cubes and 1 cup of the cranberry filling. Repeat the layering 3 more times.
To prepare topping: Just before serving, whisk or beat cream in a large bowl until soft peaks form. Whisk in yogurt, confectioners' sugar and 1 teaspoon coconut extract until smooth. Spread over the top of the trifle. Garnish with coconut.
Tips
Make Ahead Tip: Prepare the custard and cranberry filling, cover and refrigerate for up to 2 days; tightly wrap the cooled cake and store at room temperature for up to 1 day. Or prepare the trifle through Step 10, cover and refrigerate for up to 8 hours.
Tips:Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index and is lower in calories than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in large supermarkets and natural foods stores.
Whole-wheat pastry flour is milled from soft wheat. It contains less gluten-forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores.
Large thin flakes of dried coconut called coconut chips make attractive garnishes. Find them in the produce section of large supermarkets or at melissas.com. To Toast: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.
Originally appeared: EatingWell Magazine, November/December 2011
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Nutrition Facts(per serving)357Calories10gFat60gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
