Mexican Margarita Trifle

• (18 ounce) box white cake mix, prepared according to package directions in a 9-inchx13-inch pan, and cooled1 box
• (14 ounce) bag sweetened flaked coconut↗1 bag
• (14 ounce) cans sweetened condensed milk↗3 cans
• key lime juice↗1 1⁄4 cups
• heavy whipping cream↗3 cups
• confectioners' sugar↗3 tablespoons
• tequila↗1⁄4 cup

Step-by-step instructions

1. 1

   In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.

2. 2

   In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.

3. 3

   In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.

4. 4

   Cut cake into small chunks.

5. 5

   Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.

6. 6

   Repeat two more times.

7. 7

   Chill in the refrigerator for two hours or until ready to serve.