Happy Cinco De Mayo!
Here I go again, being late with my festive posts, but luckily, if you don’t have time to make this trifle today, you can enjoy it any time, not just on Cinco De Mayo. This trifle is amazing. If you love the combination of pineapple and coconut then you will be a huge fan of this trifle. It may not be as refreshing as a Pina Colada (Paula Dean can help you out with that recipe), but I guarantee it’s just as tasty (tastier, even).
I hate to inform you that this trifle has no alcohol in it, but feel free to add some! For a boozy edition, just go ahead and whip in your favorite alcohol (preferably pineapple, coconut, or whipped cream flavored) with the whipped cream.
- ½ recipe for Toasted Coconut Pound Cake
- 2 cups whipped cream
- 1 teaspoon almond extract
- 1 cup shredded coconut, toasted
- 1 cup crushed pineapple
- 1 cup white chocolate chips
- Break the toasted coconut pound cake into 1 inch pieces. Place in the bottom of your trifle dish.
- Place ½ cup of crushed pineapple evenly over the cake.
- Mix the whipped cream with almond extract. Layer 1 cup of the whipped cream evenly over the crushed pineapple.
- Layer ½ cup of the white chocolate chips over the whipped cream.
- Layer ½ cup toasted coconut over the chocolate chips.
- Repeat steps 1-5.
- Garnish with toasted coconut and refrigerate about 2 hours before serving. Serve and enjoy!