• Segment 3 oranges. Cut segments in half crosswise. Squeeze 1/3 cup juice from remaining orange. In a bowl, combine juice and 2 tbsp rum.

  • In another bowl, using an electric mixer, beat cream and sugar to medium-stiff peaks. Gently fold in 1 tbsp rum.

  • Cut cake into 1/2-inch-thick slices; brush both sides of slices with juice mixture. Let stand 10 minutes, then cut into 1/2-inch cubes. Place 1/3 of the cubes in a 3-quart trifle dish. Gently spread 1/3 of the whipped cream on top, then layer with 1/3 of the orange segments, lychees, almonds, coconut and ginger. Repeat to make 2 more layers. Refrigerate, covered, at least 3 hours or overnight. Before serving, let stand at room temperature 45 minutes.

Nutrition Facts

517 calories; 12 g total fat; 165 mg sodium. 55 g carbohydrates; 6 g protein;