Recipes Coconut Chocolate Trifle 5.0 (1) 1 Review 1 Photo '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. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 2, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 15 mins Total Time: 15 mins Servings: 10 Yield: 10 servings Ingredients 1 (10.75 ounce) loaf frozen pound cake, thawed ⅓ cup apricot preserves ⅓ cup orange juice 1 (4 ounce) bar German sweet chocolate 1 ¼ cups flaked coconut, toasted, divided 1 ¾ cups cold milk 1 cup half-and-half cream 1 (5.9 ounce) package instant chocolate pudding mix Directions 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 mixing bowl, combine milk, cream, 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. I Made It Print