I hope you are having a fun start to spring! It was nice to see the sun shine for a few days. This bright yellow trifle reminds me of a sunny Southern sky! Here's how I made this easy Coconut Cream Pie Trifle:
Cake: One box white cake mix plus oil, water, and eggs as specified on package directions; 1 cup sweetened shredded coconut; 1 tablespoon coconut extract;
Pudding: one 5.1 ounce box Jello Instant Coconut Cream pudding mix; 2 and 1/2 cups coconut milk; 3 tablespoons powdered sugar;
Whipped topping: 1 pint heavy whipping cream; 1 cup powdered sugar; 1 tsp. coconut extract; 1/4 tsp. cream of tartar; 1 cup toasted shredded sweetened coconut for between layers and garnish
Cake: Preheat oven to 350 degrees. Prepare cake mix according to package directions. Add extract. Fold in shredded sweetened coconut. Bake in a rectangular baking according to package directions. While cake is baking, place 1 cup of shredded coconut onto a foil lined toaster oven baking tray. Toast coconut for 3-5 minutes, or until browned. Make sure to watch closely! When cake is finished baking, remove from oven and cool. Cut cake into cubes.
Pudding: In a small mixing bowl, whisk pudding mix with coconut milk and coconut extract for 5 minutes or until firm. Stir in the powdered sugar. Set aside.
Whipped topping. Using the whisk attachment of a stand mixer, beat the heavy whipping cream on medium-high until stiff peaks form. (about 5 minutes.) Turn mixer off. Add the powered sugar, cream of tartar, and coconut extract. Beat on medium low speed for 1 additional minute.
In a trifle dish, layer the cake, coconut pudding, and whipped cream. Sprinkle 1/2 the toasted coconut over top. Repeat layers. Garnish with remaining toasted coconut.