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Coconut Chocolate Trifle

"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

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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Reviews

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Average Rating:
  • TexasCookie
    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.