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Coconut Trifle Recipe

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The friend who shared this recipe is a great cook who never fails to come up with terrific dishes. The fast-to-fix dessert tastes like coconut cream pie.

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Coconut Trifle Recipe

Prep: 20 min. + chilling

Yield: 20 Servings

20 20

Ingredients

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cups cold whole milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 cup flaked coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

Directions

Place cake cubes in a large bowl. In a bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Stir in ice cream and 3/4 cup coconut until blended. Pour over cake cubes; stir just until combined.
Transfer to a 5-qt. trifle bowl. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and refrigerate for at least 30 minutes before serving. Yield: 20 servings.

Originally published as Coconut Trifle in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p82

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Coconut Trifle

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Reviewed on Apr. 11, 2012 by Sprucetree18

Oh. Mah. Gah. This was so good. I made it for Easter dinner dessert and EVERYONE raved. So easy to make too, a real no-brainer. I used an angel food cake mix because they were out of premade ones in my grocery store bakery, even that was extremely easy because you just add water only to the mix, whip, pour into an ungreased tube pan and bake for an hour. I would not bother making an angel food cake from scratch when it is going into a trifle anyways... This tasted like coconut cream pie, everyone loved it, will definitely make it again, thanks!

Reviewed on Jan. 21, 2010 by tankala13

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