Lemon Coconut Trifle

By srumbel

This easy-to-make Lemon Coconut Trifle is a yummy combination of toasted coconut, lemon curd, whipped topping, and angel food cake.
from pauladeenmagazine.com

Ingredients

• 1 cup sweetened flaked coconut
• 2 (10-ounce) jars lemon curd
• 1 (8-ounce) container frozen whipped topping, thawed and divided
• 1 (8-ounce) loaf angel food cake, cut into 1/2-inch pieces

Preparation

Step 1

In a medium skillet, cook coconut over medium heat, stirring frequently, for 5 minutes or until lightly browned.
Meanwhile, in a medium bowl, stir together lemon curd and one-third of whipped topping.
In serving dishes, layer cake cubes, lemon curd mixture, remaining whipped topping, and coconut. Serve immediately, or cover and refrigerate for up to 4 hours.

Makes 8 servings