Coconut Chocolate Trifle

This luscious dessert will wow everyone who sees it, let alone tries it. Apricot preserves add a fruity touch to the pleasing pairing of chocolate and toasted coconut in this easy-to-assemble trifle.


10 to 12 servings


1 (10 3/4 ounce) loaf frozen pound cake, thawed
1/3 cup apricot preserves
1/3 cup plus 2 tablespoons orange juice, divided
1 (4 ounce) package German sweet chocolate
1 1/4 cups flaked coconut, toasted, divided
1 3/4 cups cold milk
1 cup half-and-half cream
1 package (5.9 ounces) instant chocolate pudding mix


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 large bowl, combine the 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.


Store in refrigerator.

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