Hawaiian Dream Trifle

Recipe Rating:	6 Ratings5
Categories:	Cakes, Other Desserts
Keywords:	coconut, food, pineapple, angel
Serves:	8-10
Prep Time:	35 Min
Cook Time:	15 Min

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

Pinched by pstotlar, and 543 more.

Susan Bickta

Full Flavored

Kutztown, PA (pop. 5,012)

souxie

Member Since Nov 2011

Susan's Notes:

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.

Comments 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.

Directions

Cut or tear angel food cake into bite size pieces. Set aside.

In a medium size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside.

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.

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.

Cover and refrigerate for at least 1 hour.

Comments

1-12 of 20 comments

Showing OLDEST First
(Switch to Newest First)

Lori McLain lmclain

Jul 6, 2012

I love everything you have in this trifle !, Sounds amazing !

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.

Susan Bickta souxie

Jul 6, 2012

Marjorie!!!! That's wonderful!!!! I hope everyone enjoys it!!

Kathy Harness kharness

Jul 22, 2012

If you don't like angel food cake, can you use yellow cake? Everything else sounds wonderful

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!

Kathy Harness kharness

Jul 23, 2012

Thank you, can't wait to make this

Karen Rynbrandt dutchgirl7

Jul 27, 2012

Silly question, but how do you "toast" the flaked coconut?

Susan Bickta souxie

Jul 27, 2012

Hey Karen!! et your oven at 350 degrees. Spread the shredded (or flaked) coconut on a baking sheet and bake for 15-20 minutes.....be sure to stir the coconut every 5 minutes or it will start to burn around the edges. I love toasting coconut...makes to house smell so good!!! Hope you like the recipe....it really is good!!!