Coconut Cream Cake Pan Trifle

Course Dessert

Cuisine American, Southern

Keyword coconut-cream-cake-pan-trifle

Prep Time 15

Cook Time 30

Chill Time 4

Total Time 45

Servings servings

Calories 464kcal

Author Melissa Sperka

1/2 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)

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.
Coconut Cream: In a small mixing bowl whisk together the cream of coconut and sweetened condensed milk.
Coconut Cream Pudding: In a separate medium-size mixing bowl use an electric mixer to beat together the pudding mix and half and half until thickened but, still pourable.
Lower the speed of the mixer and beat in the cream cheese until smooth, Fold in 1 cup whipped topping by hand mixing until combined.
Assemble: In a deep 13x9-inch baking dish or cake pan layer 1/3 cubed pound cake, drizzle the cake with 1/3 coconut cream drizzle then spread with 1/2 coconut cream pudding filling.
Repeat 1/3 cubed cake, 1/3 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 toasted coconut just before serving.

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.