Coconut Chocolate Trifle


'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.

Prep Time:
15 mins
Total Time:
15 mins
10 servings


  • 1 (10.75 ounce) loaf frozen pound cake, thawed

  • cup apricot preserves

  • 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


  1. 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.