Susan Bickta Recipe

Hawaiian Dream Trifle

By Susan Bickta souxie


Recipe Rating:
 8 Ratings
Serves:
8-10
Prep Time:
Cook Time:
Cooking Method:
Bake

Susan's Story

I love the combined flavors of pineapple, toasted coconut and macadamia nuts. I combined these flavors with angel food cake and coconut cream pudding for a light "tropical" dessert.

Blue Ribbon Recipe

Notes from the Test Kitchen:
WOW, what a fabulously different and easy dessert! We were in a pinch and needed to use cook & serve pudding in place of instant, but it still worked like a dream! Just be sure to chill the pudding before incorporating it into the recipe.

Ingredients

1
10" store made angel food cake
1
20 ounce can crushed pineapple, drained
1
12 ounce jar pineapple preserves
1 c
sweetened flaked coconut, toasted (reserve 1 tablespoon for garnish)
2/3 c
toasted macadamia nuts, chopped (reserve 1 tablespoon for garnish)
2
3.4 ounce boxes (4 serving size) instant coconut cream pudding mix
3 c
cold milk
1
16 ounce container frozen whipped topping, thawed, divided
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Directions Step-By-Step

1
Cut or tear angel food cake into bite size pieces. Set aside.
2
In a medium size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside.
3
In a large bowl, combine the instant pudding mix and milk. Using a wire whisk, mix well, then add 1 cup of the whipped topping. Set aside.
4
Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces, half of the pineapple, half of the coconut and half of the macadamia nuts. Spread half of the pudding over all. Repeat layers using the rest of the cake, pineapple, coconut and the macadamia nuts. Spread remaining pudding over all. Generously spread top with whipped topping and garnish with reserved toasted coconut and nuts.
5
Cover and refrigerate for at least 1 hour.
6
NOTE: to toast coconut AND nuts spread each out on separate baking sheet in a single layer. Bake at 350 degrees F. for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Fruit
Regional Style: American
  • Comments

  • 1-5 of 82
  • user
    Lori McLain lmclain - Jul 6, 2012
    I love everything you have in this trifle !, Sounds amazing !
  • user
    Marjorie Harper TWMarge - Jul 6, 2012
    I am going to a Hawaiian potluck in August and I have found the recipe I am going to use! It sounds wonderful.
  • user
    Susan Bickta souxie - Jul 6, 2012
    Marjorie!!!! That's wonderful!!!! I hope everyone enjoys it!!
  • user
    Kathy Harness kharness - Jul 22, 2012
    If you don't like angel food cake, can you use yellow cake? Everything else sounds wonderful
  • user
    Susan Bickta souxie - Jul 23, 2012
    Hi Kathy!! I think if you use a pound cake it would turn out fine. Not sure about a regular yellow cake....might not hold up as well as a pound cake or angel food cake......these cakes have a texture that would hold up better and not break down......let me know if you try it. I know traditional trifles are usually made with a dense cake, like a pound cake....hope it works out!!! The flavor combinations are awesome!