Coconut Chocolate Trifle

Name: Coconut Chocolate Trifle
Prep time: 15 min
Total time: 15 min
Yield: 10-14 servings.
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 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

"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.

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 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

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.

Nutrition Facts

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

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