Fresh Pineapple Trifles With Orange-Coconut Cream

• 2/3 cup chilled heavy whipping cream
• 2 tablespoons frozen orange juice concentrate, thawed
• 2 tablespoons sweetened cream of coconut (such as Coco Lopez)
• 2 tablespoons powdered sugar
• 1 teaspoon finely grated orange peel
• 8 1/2-inch-thick slices angel food cake, each trimmed to 2 1/2-inch round
• 4 teaspoons white rum or brandy, divided (optional)
• 1/4 cup (about) strawberry jam
• 1 1/3 cups 1/3-inch cubes peeled fresh pineapple
• 8 tablespoons sweetened flaked coconut, divided
• 4 thin pineapple wedges (for garnish)

1. Beat first 5 ingredients in medium bowl until stiff peaks form.
2. Line each of 4 old-fashioned glasses with angel food cake round and sprinkle with 1/2 teaspoon rum, if desired. Drop scant 1 tablespoon jam on each; spread jam to edge of cake. Top with heaping tablespoon pineapple cubes, heaping tablespoon cream mixture, and 1 tablespoon coconut. Repeat layering. Garnish each trifle with fresh pineapple wedge.

chilled heavy whipping cream, orange juice concentrate, cream of coconut, powdered sugar, cake, white rum, strawberry, pineapple, coconut, pineapple

Taken from www.epicurious.com/recipes/food/views/fresh-pineapple-trifles-with-orange-coconut-cream-363689 (may not work)