Coconut Chocolate Trifle

SUBMITTED BY: Donna Cline

"'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."

PREP TIME	15 Min
READY IN	15 Min

SERVINGS & SCALING

Original recipe yield: 10 servings

USMETRIC

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INGREDIENTS

1 (10.75 ounce) loaf frozen pound cake, thawed
1/3 cup apricot preserves
1/3 cup orange juice
1 (4 ounce) bar German sweet chocolate
1 1/4 cups flaked coconut, toasted, divided
1 3/4 cups cold milk
1 cup half-and-half cream
1 (5.9 ounce) package instant chocolate pudding mix

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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 mixing bowl, combine milk, cream, 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.

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