Saturday, April 29, 2017
COCONUT CREAM CAKE PAN TRIFLE
COCONUT CREAM CAKE PAN TRIFLE ½ cup sweetened flaked coconut 1 (15) oz can cream of coconut (Not coconut milk) 1 (14.5) oz can sweetened condensed milk 2 (3.8) oz boxes instant coconut cream pudding 4 cups half & half 1 (16) oz container whipped cream cheese, softened 1 vanilla pound cake OR 1 (15.25) oz box White cake mix prepared, cut into cubes 1 (16) oz frozen whipped topping, thawed and divided (OR 4 cups fresh sweetened whipped cream) Preheat the oven to 350°F. Spread the flaked coconut on a parchment paper lined baking sheet. Toast for 6-8 minutes stirring periodically until golden. Set aside to cool completely. In a small mixing bowl whisk together the cream of coconut and sweetened condensed milk. In a separate medium-size mixing bowl use an electric mixer to beat together the pudding mix and half & half until thickened but, still pourable. Lower the speed of the mixer and beat in the cream cheese. once smooth, fold in 1 cup whipped topping by hand mixing until combined. To assemble: In a deep 9 x 13-inch baking dish or cake pan layer ⅓ cubed pound cake, drizzle the cake with ⅓ coconut cream drizzle then spread with ½ coconut cream pudding filling. Repeat ⅓ cubed cake, ⅓ coconut cream drizzle then remaining pudding filling. . Top with remaining cubed cake and coconut cream drizzle. Frost the top with the remaining whipped topping. Refrigerate covered with plastic wrap until serving. Garnish with the toasted coconut just before serving.