Pina Colada Trifle

By srumbel

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Ingredients

Filling:
Angel Food Cake (full size -- 9 or 10 inches made in a tube pan), cut into cubes
20 oz can pineapple tidbits, drained
2 cups sour cream
1 3/4 cups sugar
1 container (8 oz) frozen whipped topping, thawed (Cool Whip)
3 cups sweetened flaked coconut

Details

Servings 1
Adapted from confessionsofacookbookqueen.com

Preparation

Step 1

I LOVE MAKE UP

I LOVE MAKE UP

These Pina Colada Trifles are a taste of the tropics from the comfort of your own home! Cool and creamy, this dreamy dessert couldn’t be easier to put together!

However, I understand that some of you actually get to be off of work and make fun plans like packing sandwiches and going to the lake. And I am happy for you, truly I am. I mean…I pray that you don’t get e coli, but I’m happy for you.

The wonderful thing about this dessert (besides how good it tastes, duh) is that you can assemble it in jars for little individual servings (so handy if you’re going to the lake or having a picnic) OR make it in a large trifle dish for a crowd. Feel free to make it a day ahead — the flavor from the cream filling and the pineapple will soak into the cake pieces and make it even better.

Use store-bought angel food cake, an angel food cake mix, or go homemade. It’s up to you!

Angel Food Cake (full size -- 9 or 10 inches made in a tube pan), cut into cubes

Prepare filling: Place the sour cream and granulated sugar in a large mixing bowl and beat with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula.

Increase the mixer speed to medium and beat until the sugar has dissolved, 2 minutes longer. Add the whipped topping and beat on low speed until well blended. Stir in 3 cups of coconut and beat on low speed until mixed.

In 6 half pint jars or a large glass bowl or trifle dish, place a layer of angel food cake pieces. Spoon a layer of coconut filling over the cake, then spoon pineapple over the coconut layer. Repeat layers again.