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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This recipe was conceived from the ashes of failure. I made Mark H's Coconut Pound Cake, Coconut Pound Cake, but due to my error, I absolutely stuck to the bundt pan and came out in chunks. After I tasted the cake, it was too delicious to even consider trashing, so I came up with this instead. I suppose you could use any tropical fruit, I just used what I had on hand. Amount of fruit and cake you will need will depend on your bowl. I have a very deep trifle bowl (see pic). Ingredients:
1 coconut pound cake (use coconut pound cake for a great one) |
2 (3 1/2 ounce) boxes instant vanilla pudding |
4 cups milk |
1 cup crushed pineapple, well drained |
6 bananas, sliced |
8 kiwi fruits, sliced |
pineapple chunks (optional) or pineapple ring, drained (optional) |
Directions:
1. Make cake according to Coconut Pound Cake directions.
2. Combine dry pudding mix and milk, whisking until completly incorporated, about 2 minutes. Place in refrigerator until set, about 1 hour.
3. Combine well-drained crushed pineapple and pudding, set aside.
4. Crumble about 1/4 of cake into trifle dish or very deep bowl.
5. Top with 1/3 of pudding mixture.
6. Arrange sliced bananas in a layer on top of pudding.
7. Place kiwis on top of bananas.
8. Repeat Cake, pudding, banana, and kiwi layers two more times,with a pudding layer on top.
9. Decorate the top with kiwis and pineapple chunks or rings.
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