Mexican Margarita Trifle

• 1 (18 ounce) box white cake mix, prepared according to package directions in a 9-inchx13-inch pan, and cooled
• 1 (14 ounce) bag sweetened flaked coconut
• 3 (14 ounce) cans sweetened condensed milk
• 1 1/4 cups key lime juice
• 3 cups heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1/4 cup tequila

1. In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.
2. In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.
3. In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.
4. Cut cake into small chunks.
5. Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.
6. Repeat two more times.
7. Chill in the refrigerator for two hours or until ready to serve.

white cake, coconut, condensed milk, lime juice, heavy whipping cream, sugar, tequila

Taken from www.food.com/recipe/mexican-margarita-trifle-415036 (may not work)