COCONUT CHOCOLATE TRIFLE

Coconut Chocolate Trifle image

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

Provided by Taste of Home

Time 15m

Yield 10-14 servings.

Number Of Ingredients 8

Ingredients

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

Steps:

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-in. cubes. , Place in a 2-qt. 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, dry 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.

Nutrition Facts : Calories 267 calories, Fat 12g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 304mg sodium, Carbohydrate 38g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.