Peaches & Cream Trifle

It was time for the first picnic of the year and my mother-in-law and I were in charge of bringing dessert. What to make? What to make? ...Brownies? Not in the mood for chocolate (for once!). Cookies? Too predictable. Cake... pie... cobbler? No, no, and no. Nothing seemed right and then I remembered that my mother-in-law had recently gotten a trifle bowl which she hadn't used yet. I said that a peaches and cream trifle sounded good. Yep! Let's do it! So we proceeded to concoct our tasty experiment layer by layer.

This picture is the recipe we made but the recipe below has a few changes. When I made it, I cooked the peaches into a sauce with white grape juice concentrate and cornstarch. Next time I would do fresh peaches or sub for frozen peaches...ideally fresh, but early March is not the time of year for fresh peaches. :) I also didn't use coconut cream from the can but made a sauce out of water, cornstarch, and shredded coconut...not my fav...going back to the pure canned coconut cream from now on! Anyway, without further unnecessary jabber, I present to you........

Sorry for the not-so-pretty picture. I was at my mother-in-law's house
without my nice camera and we were also running late for the picnic! :)

Peaches & Cream Trifle

Vanilla Cake Layer
2 c. flour
2 Tbsp. oat flour
1/2 tsp. salt
1 1/4 tsp. baking soda
1 Tbsp. lemon juice
1/2 c. oil
2 tsp. vanilla extract
1 1/3 c. cold water
2/3 c. sugar

Peaches Layer
2 quarts peaches, diced (fresh is best but may use frozen, drained if juicy)
2 Tbsp. sugar
2 Tbsp. lemon juice

Coconut Cream Layer
2 cans of coconut cream
2 Tbsp. vanilla extract
2 Tbsp. sugar or other sweetener to taste

Toasted Coconut
1/4 - 1/3 c. coconut (dried, shredded, unsweetened)

Instructions:
-Preheat oven to 350 degrees while mixing the cake together. Mix the wet ingredients (plus sugar) together and then mix the dry ingredients together separately. Add the dry ingredients to the wet and mix until combined. Bake in a 9x9 pan for 30 minutes or until a toothpick inserted into the cake comes out clean. Cool the cake in the pan then dump onto a cutting board and cut into bite-sized cubes.
-While the cake is baking, toast the coconut on a baking sheet in the oven until golden brown
-Dice up the peaches and toss with sugar and lemon juice in a bowl.
-Open cans of coconut cream (buy at Trader Joe's or use full fat coconut milk set in the fridge overnight then open the can upside down, pour out the coconut water, and scrape just the cream out). Using and electric mixer whip the coconut cream together with the vanilla and sugar until smooth.
-Layer the ingredients in order (2 or 3 layers, depending on the size of the trifle bowl) - Cake - Peaches - Coconut Cream - repeat.
-On the last layer of coconut cream, make peaks in the cream with the back of a spoon.
-Top with toasted coconut
-Chill in the fridge until serving.
-Spoon out and enjoy!