Recipe by Redneck Epicurean
Transport you and your dinner guests to a tropical isle with this light, but delicious trifle. Using the freshest tropical fruit, a soft, sweet lime pound cake, and a creamy Rum velvet, this layered dessert will please you with it's delightful flavors. Sure to impress, serving this will get you five stars! This recipe was submitted for RSC #8.
Top Review by Elmotoo
A bit of work but a very nice dish. The components alone are fabulous!! Together they made a fabulous dessert. I added almost 1/4c sugar to the sour cream. I wish there had been more 'velvet'. The biggest drawback was it made a lot & didn't keep well overnight. A great recipe for company!
- 2 cups self-rising flour
- 1 cup granulated sugar
- 3 tablespoons oil
- 3 tablespoons butter, softened
- 4 egg whites
- 1⁄4 cup fresh-squeezed lime juice
- 1 tablespoon lime zest
- 1 teaspoon vanilla
- 1 cup milk plus 1 tbsp. lemon juice (you will only need 3/4 c.)
- 1 lemon, juiced
- 2 ripe mangoes, diced
- 1⁄2 papaya, diced
- 2 plantains, sliced thin (black & very ripe)
- 1 cup raisins
- 1 cup coconut
- 1⁄4 teaspoon dried powdered ginger
- 1⁄4 cup granulated sugar or 1⁄4 cup Splenda sugar substitute
CINNAMON VANILLA RUM VELVET
- 2 cups sour cream
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon vanilla
- 3 tablespoons rum (more or less if you like more)
- powdered sugar, to taste
Directions See How It's Made
- CAKE: Preheat the oven to 350 degrees. Prepare a loaf pan.
- Stir together the milk and lemon juice. Set aside to curdle for 5 minutes.
- With a mixer, beat the sugar, oil, and butter together in a large bowl. Add the egg whites one at a time, beating well after each addition. Beat in the lime juice, zest, and vanilla.
- Mix in the flour alternating with the 2/3 cup of buttermilk. Blend until just combined and pour in to the loaf pan.
- Bake approximately 1 hour or until a toothpick comes out clean and the top is golden brown. If the cake becomes brown before the cake is near done, cover the cake with foil and return to the oven to continue baking until done.
- Cool-in pan-20 minutes on a rack; turn out and cool completely.
- SALSA: Stir together ingredients and cover.
- VELVET: Fold together ingredients.
- ASSEMBLY: Cut the cake into 1-inch cubes and place 1/3 of the cake cubes in the bottom of a glass trifle bowl. Place 1/3 of the salsa and cream on top, alternating. Repeat layers (for a total of 3), ending with the cream. Cover and chill until serving. Garnish with sliced mangoes, sliced limes, and a sprinkle of coconut.