Ingredients
1
box Betty Crocker™ Gluten Free yellow cake mix
Water, butter, vanilla and eggs as called for on cake mix box
1/2
cup granulated sugar
1/4
cup cornstarch
2
cups milk
2
eggs, lightly beaten
2
tablespoons butter
1
teaspoon gluten-free vanilla
3/4
cup whipping cream
1/4
cup raspberry-liqueur, brandy or apple juice concentrate, thawed
2
cups raspberries or sliced strawberries
2
mangoes, peeled and cut-up
1/2
cup sweetened coconut, toasted
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of (8- or 9-inch) square pan. Make and bake cake as directed on box using water, butter, vanilla and eggs. Run knife around sides of pan to loosen cake. Cool 1 hour. Cut cake into 1-inch pieces; set aside.
Meanwhile, in heavy 2-quart heavy saucepan, stir together sugar and cornstarch; stir in milk. Cook and stir over medium heat until thickened and bubbly. In medium bowl, beat eggs with wire whisk just until blended. Gradually stir 1 cup hot milk mixture into egg mixture, whisking constantly, until combined. Pour milk and egg mixture back into saucepan. Return to medium heat. Cook, stirring constantly, 1 to 2 minutes longer, or until thick and bubbly. Remove from heat. Stir in butter and vanilla. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour.
In medium bowl, whip cream until stiff peaks form. Fold whipped cream into pudding mixture until combined.
In large bowl or trifle bowl, place half of the cake pieces. Brush or sprinkle half the liqueur over cake. Spoon half the berries, half the mangos and half the coconut over cake. Spread half the pudding mixture over coconut. Repeat with remaining cake, liqueur, berries, mangos and coconut. Cover; refrigerate at least 1 hour before serving. Garnish with additional fruit and coconut, if desired. Refrigerate any remaining trifle.
