Apricot preserves adds a fruity twist to this chocolate and coconut trifle!

Chocolate Coconut Trifle

Ingredients

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

Directions

~Trim crust from top, sides, and bottom of the 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 large bowl, combine the milk, cream, dry pudding mix, and remaining orange juice; beat on low for two minutes. Spoon over cake. Sprinkle with remaining coconut and reserved chocolate.

~Refrigerate for at least four hours before serving.