Tropical Trifle

Cake Layer:

Make or buy carrot cake. Trim cake layers to fit in container.*

Pineapple Cream Cheese Layer:

Pour crushed pineapple into medium pan and stir in 3 TBS cornstarch. Bring to a simmer over medium heat and cook, stirring constantly, until thickened, about 2-3 minutes. The pineapple will turn a little translucent. Take off heat.

In mixing bowl, beat 6 TBS butter and 1 ½ cups powdered sugar until fluffy. While still mixing, add cream cheese, one piece at a time, and beat until mixed together. Then beat in pineapple pudding and yellow food coloring (optional). Pineapple cream cheese mixture will be slightly warm. This will make it easier to spread in the trifle.

Coconut Pudding Layer:

In a medium pan, mix 2 TBS cornstarch, ¾ cup sugar and enough water to make a paste. Making the paste helps prevent lumps.

Add in 2 eggs and whisk until combined completely. Add 1 TBS butter, ½ of a container of frozen pina cola mix, and pint of half-and-half.

Cook over medium-low heat, stirring constantly, until the pudding thickens up. This will take a while. Once the pudding is the consistency you want, take off heat and mix in 1 tsp vanilla.

Toasted Coconut:

Spread 7 oz (½ of a 14 oz.) bag of sweetened shredded coconut on a rimmed baking sheet and bake in a 325 degree oven for about 10-15 minutes, stirring often until golden brown. Be careful, it will burn if you don’t stir it.

To assemble the trifle, fill your bowl with the following layers:
– one cake layer
– half of the pineapple cream cheese mixture
– half of the coconut pudding
– half of the toasted coconut
– remaining cake layer
– rest of the pineapple cream cheese mixture
– rest of the coconut pudding
– rest of the toasted coconut

Chill and enjoy.

Note* I highly recommend the “Simple Carrot Cake” posted by donnabooshay. Note that you can substitute sweet potatoes for the carrots in any carrot cake recipe. The taste is very similar but the nutrients will be increased. (Can you tell that I work for a sweet potato company?)