Real Recipes From Real Home Cooks ®

hawaiian dream trifle

(8 ratings)
Blue Ribbon Recipe by
Susan Bickta
Kutztown, PA

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

This creamy, dreamy trifle is heavenly. Very simple ingredients create an easy and amazing dessert. One taste and you're transported to a tropical island. The secret ingredient is the coconut cream pudding layer... it's the things dreams are made of. Toasting the coconut and macadamia nut enhances the flavors. Once the flavors mingle, they mimic a pina colada. This is equally as beautiful as it is good. It will be a show stopper ad a summer cookout or barbecue. We added extra whipped cream and cherry on top for a pretty presentation.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 8 -10
prep time 35 Min
cook time 15 Min
method Bake

Ingredients For hawaiian dream trifle

  • 1
    10" store made angel food cake
  • 1 can
    crushed pineapple, drained, 20 oz
  • 1 jar
    pineapple preserves, 12 oz.
  • 1 c
    sweetened flaked coconut, toasted (reserve 1 tablespoon for garnish)
  • 2/3 c
    toasted macadamia nuts, chopped (reserve 1 tablespoon for garnish)
  • 2 box
    instant coconut cream pudding mix, 3.4 oz each (4 serving size)
  • 3 c
    cold milk
  • 1 pkg
    frozen whipped topping, thawed, divided, 16 oz.

How To Make hawaiian dream trifle

  • Toasted coconut on a baking sheet.
    Toast coconut AND nuts. Spread each out on a separate baking sheet in a single layer. Bake at 350 F for 12-14 minutes, stirring often to avoid burning. Coconut and macadamia nuts are toasted when they are lightly browned and fragrant. Coconut will toast faster than the nuts.
  • Angel food cake in bite-size pieces.
    Cut or tear angel food cake into bite-size pieces. Set aside.
  • Crushed pineapple and pineapple preserves mixed together.
    In a medium-size bowl, combine crushed pineapple and 1/2 jar of pineapple preserves. Mix well and set aside.
  • Whisking whipped topping into prepared pudding.
    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.
  • Angel food cake in a trifle bowl.
    Using a trifle bowl or a large glass bowl, layer ingredients: half of the cake pieces for the first layer.
  • Pineapple added to the bowl.
    Next, half of the pineapple.
  • Coconut and macadamia nuts added to the bowl.
    Next, half of the coconut and half of the macadamia nuts.
  • Pudding layer added to the bowl.
    Spread half of the pudding over everything. Repeat layers using the rest of the cake, pineapple, coconut, macadamia nuts, and then the pudding.
  • Layers repeated in the bowl.
    Generously spread top with whipped topping. Garnish with reserved toasted coconut and nuts.
  • Trifle covered and ready for the fridge.
    Cover and refrigerate for at least 1 hour.