Coconut Chocolate Trifle

Name: Coconut Chocolate Trifle
Total time: 15 min
Ingredients: 1 loaf ( 305 gram ) frozen pound cake, thawed; A cup with a capacity of 80 ml containing apricot preserves; 80 liter plus 2 tablespoons orange juice, divided; 113 gram German sweet chocolate; A bowl with a capacity of 1/3 liter containing sweetened shredded coconut, toasted, divided; A bowl with a capacity of 2/5 liter containing cold 2% milk; A bowl with a capacity of 1/4 liter containing half-and-half cream; 1 package ( 167 gram ) 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.

Ingrediënten

Bereiding

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 liter.serving bowl; drizzle with 80 liter orange juice.Chop chocolate; set aside 2 tablespoons for garnish.Sprinkle remaining chocolate and A bowl with a capacity of 1/4 liter containing 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.