Orange Coconut Trifle
A Trifle with light Angel Food cake bites, Mandarin Oranges and Toasted Coconut.
This Dessert is easy to make. It has a creamy Orange flavor, and Toasted Coconut tops this dessert off.
If you don’t have a Trifle bowl you can use a large glass bowl but a footed Trifle really makes a statement when making a layered dessert or salad. You can even find them at a big box store at a very reasonable price.
ORANGE COCONUT TRIFLE
Ingredients:
- 1 Prepared Angel Food Cake
- 1 & 1/2 Cups Sweetened Coconut
- 3 (11 oz.) cans Mandarin Oranges
- 1 ( 3.4 oz.) French Vanilla Instant Pudding
- 1 & 1/2 Cups Cool Whip Whipped Topping
Directions:
1. Preheat oven to 300 degrees.
2. Spread the Coconut on a baking sheet and bake just until toasted. It will take about 6-8 minutes. Stir the Coconut every 2 minutes so it toasts evenly and doesn’t burn. When done, allow to cool.
3.Cut the Angle Food Cake into 1 inch cubes. Set aside.
4. Drain 1 Can of the Mandarin Oranges. Dice the Mandarin Oranges into small pieces. Set aside.
5. Pour 2 Cans Mandarin Oranges with Juice into a blender. Pulse just until blended. It only takes just a few seconds.
6. In a large bowl, whisk together the Mandarin Orange Sauce and the Pudding mix for 2 minutes.
7. Fold the Cool Whip into the Pudding mixture.
8. Layer half the Angel Food Cake cubes in the bottom of a footed Trifle bowl. Ladle 1/2 of the Pudding mixture over the Cake cubes. Layer half the diced Mandarin Oranges on top of the Pudding Mixture. Sprinkle half of the Coconut on top of the Mandarin Oranges. Layer the remaining Angel Food Cake Cubes in next. Layer the remaining Pudding mixture on top of the Angel Food Cake Cubes. Layer the remaining diced Mandarin Oranges on top of the Pudding Mixture then top with the remaining Toasted Coconut.
9. Cover the Trifle and refrigerate for 3-4 hours prior to serving.
Recipe by: Hot Dish Homemaker
