Pecan Praline Trifle from Vegan Desserts by Hannah Kaminsky

Ingredients

• 1 Cup Coconut Milk
• 1 Teaspoon Baking Powder
• ¼ Cup Non-Dairy Margarine or Coconut Oil, Melted
• ¾ Teaspoon Salt
• 1 Teaspoon Light Corn Syrup
• ¾ Teaspoon Baking Soda
• 2½ Cups Cake Flour, Divided
• 1 Cup Roughly Chopped Pecans
• ¼ Cup Water
• 1 Cup Granulated Sugar
• Fresh Red Currants or Pomegranate Arils
• 2 Tablespoons Non-Dairy Margarine
• 1 Teaspoon Cornstarch
• Pinch Salt
• ¾ Cup 100% Pomegranate Juice, Divided
• ½ Cup Water
• 1 Teaspoon Vanilla Extract