Recipe for cooking pina colada trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Pina Colada Trifle

Cake
1 (18.25 ounce) box butter yellow cake mix (Duncan Hines)
1 c. sour cream
1/2 c. vegetable oil
1/2 c. light rum
1/4 c. sugar
1/4 c. water or coconut milk
4 eggs

Place all ingredients except rum in mixing bowl and beat for 4 mins.. Pour into 3 (8-in.) cake pans which have been greased and floured. Bake at 375 degrees F for 25 to 30 mins.. Cool. Split to make 6 layers. Sprinkle split side with 1/2 c. light rum.

Custard
3 c. sour cream
2 (6 ounce) pkg. frozen fresh coconut or
     2 c. fresh grated coconut
1 (7 ounce) can flaked coconut (reserving 1/4 c.
    for garnish, may be toasted)
2 1/2 c. sugar

Mix ingredients together.

Fruit
1 (14 ounce) can crushed pineapple
1 Tbsp. cornstarch
Yellow food coloring

Drain pineapple syrup. Add cornstarch in a saucepan. Add food color and cook on low heat until thickened. Remove from heat and add drained pineapple and cool. To layer, place cut side up of one cake layer in bottom of 8-in. trifle bowl. Spread with about a c. of custard. Over custard, spread a light layer of crushed pineapple mixture. Continue layering of cake and mixture until all is used up, ending with cut side down of top layer and only a layer of custard. Cover and store in refrigerator up to 5 days.

For serving
1 c. whipping cream
1 (7 ounce) can pineapple slices, well drained
1/4 c. powdered\sugar
Maraschino cherries
1/4 c. reserved coconut

Whip cream until stiff. Add confectioners\sugar. Mound on top of trifle and garnish with pineapple slices, maraschino cherries and toasted coconut. Or substitute the above with Cool Whip and 1 teaspoon rum flavoring.

NOTE: This will keep up to 5 days in the refrigerator.

NOTE: This will keep up to 5 days in the refrigerator.