Chocolate and Coconut Trifle Recipe |
Chocolate and Coconut Trifle 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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Time: 5 hour
Serves: 10
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Chocolate and Coconut Trifle Instructions:- 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-inch cubes.
- Place in a 2-quart 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 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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Chocolate and Coconut Trifle Cooking Time:- Refrigerate for at least 4 hours before serving.
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Chocolate and Coconut Trifle Serving Instructions:- Serve with whipped cream.
- Great for all types of Parties.
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Christmas Recipes Index
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