Coconut Chocolate Trifle

Coconut Chocolate Trifle

1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/3 cup apricot preserves
1/3 cup plus 2 tablespoons orange juice, divided
1 package (4 ounces) German sweet chocolate
1-1/4 cups flaked coconut, toasted, divided
1-3/4 cups cold milk
1 cup half-and-half cream
1 package (5.9 ounces) instant chocolate pudding mix

Trim crust from top, sides and bottom of cake. Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake. Cut into 1-in. cubes. Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice.

Chop chocolate; set aside 2 tablespoons for garnish. Sprinkle remaining chocolate and 1 cup coconut over cake. In a mixing bowl, combine milk, cream, pudding mix and remaining orange juice; beat on low for 2 minutes. Spoon over cake.

Sprinkle with remaining coconut and reserved chocolate. Refrigerate for at least 4 hours before serving. Makes 10-14 servings.