This recipe was conceived from the "ashes of failure." I made Mark H's Coconut Pound Cake, Recipe #17617, 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

12 serv.

coconut pound cake1
(use Coconut Pound Cake for a great one)
instant vanilla pudding2 boxes
(3 1/2 ounce)
milk↗4 cups
crushed pineapple↗1 cup
well drained
bananas↗6
sliced
kiwi fruits8
sliced
pineapple chunks (optional) or pineapple ring, drained (optional)↗

Step-by-step instructions

1
Make cake according to Recipe #17617 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.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App