Coconut Chocolate Trifle Recipe
Coconut Chocolate Trifle Recipe photo by Taste of Home
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Coconut Chocolate Trifle Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10-14 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10-14 servings


  • 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 sweetened shredded 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

Nutritional Facts

1 each: 267 calories, 12g fat (8g saturated fat), 44mg cholesterol, 304mg sodium, 38g carbohydrate (29g sugars, 1g fiber), 4g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Coconut Chocolate Trifle in Quick Cooking March/April 2000, p42

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TexasCookie User ID: 4277703 69193
Reviewed Dec. 31, 2011

"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."

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