Coconut Cream Cake Pan Trifle
Servings 16 servings
Ingredients
- ½ cup sweetened flaked coconut
- 1 15 oz can cream of coconut (Not coconut milk)
- 1 14.5 oz can sweetened condensed milk
- 2 3.8 oz boxes instant coconut cream pudding
- 4 cups half & half
- 1 16 oz container whipped cream cheese, softened
- 1 vanilla pound cake OR 1 15.25 oz box White cake mix prepared, cut into cubes
- 1 16 oz frozen whipped topping, thawed and divided (OR 4 cups fresh sweetened whipped cream)
Instructions
- Preheat the oven to 350°F. Spread the flaked coconut on a parchment paper lined baking sheet. Toast for 6-8 minutes stirring periodically until golden. Set aside to cool completely.
- In a small mixing bowl whisk together the cream of coconut and sweetened condensed milk.
- In a separate medium-size mixing bowl use an electric mixer to beat together the pudding mix and half & half until thickened but, still pourable.
- Lower the speed of the mixer and beat in the cream cheese. once smooth, fold in 1 cup whipped topping by hand mixing until combined.
- To assemble: In a deep 13 x 9-inch baking dish or cake pan layer ⅓ cubed pound cake, drizzle the cake with ⅓ coconut cream drizzle then spread with ½ coconut cream pudding filling.
- Repeat ⅓ cubed cake, ⅓ coconut cream drizzle then remaining pudding filling. .
- Top with remaining cubed cake and coconut cream drizzle.
- Frost the top with the remaining whipped topping.
- Refrigerate covered with plastic wrap until serving.
- Garnish with the toasted coconut just before serving.
Notes
- Million Dollar Pound Cake recipe was used for this trifle
- Cream of coconut is usually found with the drink mixers in your local grocery store.