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Tropical Rum Trifle

Southern Living APRIL 2003

  • Yield: Makes 10 to 12 servings


  • 2 mangoes, peeled and cut into 1/2-inch cubes*
  • 1 (20-ounce) can pineapple chunks in syrup, undrained
  • 1/3 cup coconut-flavored rum
  • 1 (10.75-ounce) frozen pound cake, thawed and thinly sliced
  • 2 bananas, sliced
  • Coconut Cream Custard
  • 1 1/3 cups sweetened flaked coconut, toasted
  • 2/3 cup chopped macadamia nuts, toasted
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • Garnishes: mango, star fruit, toasted coconut, toasted macadamia nuts


Stir together first 3 ingredients in a bowl. Cover and chill 20 minutes.

Remove fruit from bowl with a slotted spoon, reserving syrup mixture.

Brush pound cake slices with syrup mixture. Arrange half of slices in bottom of 4-quart bowl or trifle bowl. Top with half each of mango mixture, banana slices, Coconut Cream Custard, coconut, and macadamia nuts. Repeat layers.

Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form. Add vanilla; beat until blended. Spread evenly over top of trifle. Cover and chill 1 1/2 hours. Garnish, if desired.

Note: For testing purposes only, we used Malibu Caribbean Rum with Coconut Flavor.

*1 (24-ounce) jar refrigerated mango, drained and cut into 1/2-inch cubes, may be substituted.



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Tropical Rum Trifle recipe