Coconut Chocolate Trifle

Ingredients

• 0.3 cup apricot preserves 
• 1.3 cups coconut flakes divided flaked toasted
• 4 ounces german chocolate sweet
• 1 cup half and half 
• 5.9 ounces chocolate pudding instant
• 1.8 cups milk 2% cold
• 0.3 cup orange juice divided
• 10 ounces round cake frozen thawed

Equipment

• bowl

Directions

1. Trim crust from top, sides and bottom of cake.
2. Cut cake into 16 slices.
3. Spread preserves over eight slices; top with remaining cake.
4. Cut into 1-in. cubes.
5. Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice. Chop chocolate; set aside 2 tablespoons for garnish.
6. Sprinkle remaining chocolate and 1 cup coconut over cake.
7. In a large bowl, combine the milk, cream, dry pudding mix and remaining orange juice; beat on low for 2 minutes. Spoon over cake.
8. Sprinkle with remaining coconut and reserved chocolate. Refrigerate for at least 4 hours before serving.