Coconut and Tropical Fruit Trifles

INGREDIENTS

For the cake:

3/4 cup

cake flour

1/4 tsp

baking powder

salt

large eggs, separated, plus 1 large egg yolk, at room temperature

1/2 cup

sugar

2 tbsp

cold water

1/2 tsp

vanilla extract

For the custard:

1/2 cup

plus 2 tablespoons whole milk

1/4 cup

sugar

1/2

vanilla bean, split lengthwise

1 1/2 tbsp

cornstarch

1/4 cup

canned Thai coconut milk

large egg yolks

1/2 cup

dried shredded coconut

(I used unsweetened)

For the fruit filling:

1/2

small-medium pineapple, peeled, cored and diced small

kiwifruit, peeled and diced small

1 1/4 cups

strawberries, hulled and diced small

1/2

medium mango, peeled, pitted and diced small

3 tbsp

sugar

Juice of ½ lime

1/4 cup

dark rum (optional)