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Coconut Chocolate Trifle Recipe

Coconut Chocolate Trifle Recipe photo by Taste of Home

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"This luscious dessert will wow everyone who sees it, let alone tries it," promises Donna Cline of Pensacola, Florida. Apricot preserves add a fruity touch to the pleasing pairing of chocolate and toasted coconut in this easy-to-assemble trifle.

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Coconut Chocolate Trifle Recipe

Prep: 15 min. + chilling

Yield: 10-14 Servings

15 15

Ingredients

1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/3 cup apricot preserves
1/3 cup plus 2 tablespoons orange juice, divided
4 ounces German sweet chocolate
1-1/4 cups flaked coconut, toasted, divided
1-3/4 cups cold 2% milk
1 cup half-and-half cream
1 package (5.9 ounces) instant chocolate pudding mix

Directions

Trim crust from top, sides and bottom of cake. Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake. Cut into 1-in. cubes.
Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice. Chop chocolate; set aside 2 tablespoons for garnish. Sprinkle remaining chocolate and 1 cup coconut over cake.
In a large bowl, combine the milk, cream, dry pudding mix and remaining orange juice; beat on low for 2 minutes. Spoon over cake. Sprinkle with remaining coconut and reserved chocolate. Refrigerate for at least 4 hours before serving. Yield: 10-14 servings.

Nutritional Facts 1 serving (1 each) equals 267 calories, 12 g fat (8 g saturated fat), 44 mg cholesterol, 304 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Coconut Chocolate Trifle in Quick Cooking March/April 2000, p42

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Coconut Chocolate Trifle

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(1-1) of 1 reviews

Reviewed on Dec. 31, 2011 by TexasCookie

This is a very easy trifle and we all loved the flavor combination of orange and chocolate. Coconut is a family favorite and it adds great texture here alongside the smooth pudding and soft cake.