Ingredients

Scale

1 box (15.25 oz) Yellow Cake Mix
2 cans (20 oz each) Crushed Pineapple, drained
1 can (15 oz) Cream of Coconut
1 can (14 oz) Sweetened Condensed Milk
1 cup Whole Milk
2 boxes (3.4 oz each) Instant Vanilla Pudding Mix
3 cups Heavy Whipping Cream
¼ cup Powdered Sugar
1 teaspoon Vanilla Extract
½ cup Toasted Coconut Flakes

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Instructions

Prepare the Cake: Bake the yellow cake according to package directions and cool completely before cutting into cubes
Drain the Pineapple: Squeeze excess liquid from the crushed pineapple in a fine-mesh sieve
Make the Coconut Custard: Combine cream of coconut, sweetened condensed milk, and whole milk until smooth, then whisk in pudding mix and refrigerate to thicke
Whip the Cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form
Assemble the Trifle: Layer half of the cake cubes, pineapple, and custard in a trifle dish, then repeat. Top with the whipped cream and chill
Garnish: Before serving, sprinkle toasted coconut flakes on top

Notes

Ensure cake is completely cool to avoid a soggy trifle.

Drain pineapple thoroughly to prevent excess moisture.

Chill for at least 4 hours or overnight for best results.

Author: THOMAS
Prep Time: 20 mins
Cook Time: 10 mins
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Dairy Free Option Available, Gluten Free Option Available

Nutrition

Serving Size: 1 bowl
Calories: 450 kcal
Sugar: 35 g
Sodium: 250 mg
Fat: 25 g
Saturated Fat: 16 g
Unsaturated Fat: unknown
Trans Fat: unknown
Carbohydrates: 50 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 70 mg