Tropical Mandarin Trifle

By Hklbrries

Ingredients

• 1 cup sweetened coconut
• 1 pint whipping cream
• 4 (11 ounce) cans mandarin oranges in light syrup, drained, syrup reserved
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup plus 2 tbsp granulated sugar
• 2 (20 ounce) cans golden pineapple chunks in syrup, drained, syrup reserved
• 1 tbsp light rum (optional)
• 1 loaf pound cake, cut into 1/2-inch cubes
• 1/3 cup coarsely chopped macadamia nuts
• 1/3 cup coarsely chopped salted Marcona almonds

Details

Servings 12

Preparation

Step 1

Preheat oven to 400 F. Spread coconut in a pan and toast for about 3 to 5 minutes; let cool.

Place cream, 1 2/3 cups mandarin syrup, vanilla, cinnamon and sugar in a mixing bowl. Beat until stiff peaks form.

In a separate bowl, stir together 1/2 cup mandarin syrup, 1/2 cup pineapple syrup and rum.

Layer a third of the cake cubes in a 3-quart dish and moisten with a third of the fruit syrup mixture. Lay a third of the fruit over the cake. Spread with a third of the whipped cream. Sprinkle with a third of the nuts and a third of the coconut. Repeat with 2 more layers.

Chilll for at least 1 hour.