Tropical Fruit and Cake Trifle

Ingredients

• 1 cup cake flour sifted
• 0.5 cup coconut or shredded
• 0.5 teaspoon coconut extract 
• 0.5 teaspoon cream of tartar 
• 12 large egg whites store-bought (or)
• 8 cups strawberries such as mango, papaya, kiwi, strawberries, banana, cut into 1-inch pieces
• 1.5 cups cup heavy whipping cream 
• 0.5 cup jam 
• 0.1 teaspoon salt 
• 1.5 cups sugar divided
• 3.4 ounces vanilla pudding 

Equipment

• bowl
• frying pan
• baking paper
• oven
• baking pan
• hand mixer

Directions

1. Make pudding as directed on package.
2. Heat oven to 350°. Line a 13" x 17" baking pan with parchment paper; coat with cooking spray. In a bowl, combine 3/4 cup sugar, flour and salt. In another bowl, beat egg whites with an electric mixer until foamy.
3. Add cream of tartar; beat until soft peaks form. Slowly add remaining 3/4 cup sugar, beating until mixture is thick and shiny. Fold flour mixture into egg mixture in four batches; spread batter in pan.
4. Layer 1/3 cake squares, 1/3 fruit and 1/3 pudding mixture; repeat twice. Top with remaining 1/4 cup whipped cream and 1/4 cup coconut.
5. Self