Tropical Coconut Trifle

Last weekend we were invited to a company party for Jeremy's summer surveying job. It was at the owner's house right on the water - the view was beautiful! I've sent Jeremy to work with cookies and other treats before so they asked if we could bring a dessert to the party. Since it was an outdoor BBQ I decided to make something light and summery - a tropical coconut trifle. It might seem like a lot of steps but it really wasn't difficult, and the result went over VERY well at the party. White cake baked with coconut (I used the diet soda method, but feel free to bake according to package directions) then soaked in sweetened coconut milk, and layered with tropical fruit, pudding and whipped topping. Yum!

TROPICAL COCONUT TRIFLE

INGREDIENTS:
3 cups sweetened coconut flakes, for toasting

1 (13.5 oz) can coconut milk
3 tablespoons granulated sugar

1 (18.25 oz) box white cake mix
1 (12 oz) can Sprite Zero soda
1/2 cup sweetened coconut flakes

4 Jell-o vanilla prepared pudding cups
2 (8 oz) tubs Cool Whip Lite whipped topping.
1 mango, peeled/seeded and diced
4 kiwis, peeled and sliced
2 (11 oz) cans pineapple chunks
1 (15 oz) can mandarin oranges, drained


DIRECTIONS:
1. To prepare coconut milk - in a small sauce pan combine coconut milk and granulated sugar. Heat over medium heat, stirring frequently, until mixture thickens and reduces to about half the original volume. Pour into a storage container and place in refrigerator to cool.

2. To toast coconut - preheat oven to 350 degrees. Arrange 3 cups coconut flakes on shallow baking pan and bake for 7-10 minutes, stirring frequently, until golden brown. Watch carefully to avoid burning. Remove from oven and allow to cool. Store in a ziplock bag until ready for use.

3. To prepare cake - preheat oven to 350 degrees. Spray 9x13 baking pan with nonstick spray. In a large mixing bowl combine cake mix and Sprite Zero soda. Using a handheld mixer, mix on low speed until moistened. Scrape bowl and mix on medium speed for 2 minutes. Fold in 1/2 cup reserved coconut flakes (not toasted) and transfer batter to baking pan. Bake for 30-35 minutes until sides pull away and a toothpick inserted in the center of the cake comes out clean. Set aside to cool.

3. Approximately 4 hours before serving. use a skewer or the handle of a spoon to poke holes across the top of the cake every 1-2 inches. Slowly pour cooled coconut milk mixture evenly over the top of the cake, letting it sink into the holes. Cover and refrigerate.

4. To assemble trifle - cut cake into chunks and layer evenly across the bottom of bowl, then alternate cake layer with layers of Cool Whip, toasted coconut, vanilla pudding and mango/kiwi/pineapple/mandarin oranges - repeat layers, ending with Cool Whip and sprinkling top with toasted coconut. Serve immediately or cover and refrigerate until serving.