Coconut-Chocolate Trifle
Source of Recipe
Internet
List of Ingredients
1 baked pound cake, 10 or 12 ounces
1/3 cup apricot preserves
1/3 cup sherry wine or orange juice
4 oz German chocolate, chopped
1-1/3 cups (approx) flaked coconut
1 pkg (6-serving size) Chocolate flavor instant pudding
1-3/4 cups cold milk
1 cup cold cream or half & half
2 Tbsp sherry wine or orange juice
Whipped topping Recipe
Trim the crusts off cake
Cut cake into 16 slices
Make 8 sandwiches with the cake slices using the preserves as filling
Cut the sandwiches into 1-inch cubes and place in serving (trifle) bowl
Pour 1/3 cup of sherry or orange juice over cake cubes
Sprinkle chopped chocolate and 1 cup of coconut over cubes and chill
Combine remaining ingredients in mixing bowl and beat until well blended
Pour over cake cubes; chill
Garnish with remaining coconut and dollups of whipped topping
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