Coconut Trifle

justmecookin Mon May 17, 2010 2:35 pm

Coconut Trifle

1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cups cold whole milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 cup flaked coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

Place cake cubes in a large bowl. In a bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in ice cream and 3/4 cup coconut until blended. Pour over cake cubes; stir just until combined.
Transfer to a 5-qt. trifle bowl. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and refrigerate for at least 30 minutes before serving. Makes 20 servings.