Layers of pineapple cake, no-bake coconut cheesecake, and fruit make this Pina Colada Trifle a fun dessert to bring to the barbecue.
Pina Colada Cake Trifle
Take 1/4 cup of the shredded coconut and place on a baking sheet.
Bake at 180° C. / 350° F. for 5 to 8 minutes, carefully stirring often.
Watch the coconut in the oven and remove when it starts to brown.
Drain the pineapple and save the juice.
Use the juice in place of the liquid when you make the cake batter.
Bake in a 23 x 32 cm pan, according to the package directions.
Remove and let cool completely.
Beat the cream cheese until creamy.
Whisk the pudding into the milk until it thickens.
Slowly add the pudding and extracts to the cream cheese, beating until creamy.
Fold in 1 cup of coconut and 1 cup of whipped Cream.
Drain the cherries and set aside 10 cherries.
Cut the rest of the cherries in half and pat dry.
Place 4 cups of cake cubes in a large bowl.
Top with half of the drained pineapple and half the cherries.
Spread half of the cheesecake layer over the fruit gently.
Sprinkle the top with the toasted coconut.
Swirl on the remaining whipped cream and garnish with the reserved cherries.
Keep refrigerated until serving the trifle.