Tropical Rum Trifle

• 2 mangoes, peeled and cut into 1/2-inch cubes*
• 1 (20-ounce) can pineapple chunks in syrup, undrained
• 1/3 cup coconut-flavored rum
• 1 (10.75-ounce) frozen pound cake, thawed and thinly sliced
• 2 bananas, sliced
• 1 1/3 cups sweetened flaked coconut, toasted
• 2/3 cup chopped macadamia nuts, toasted
• 1 cup whipping cream
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla extract
• Garnishes: mango, star fruit, toasted coconut, toasted macadamia nuts

1. Stir together first 3 ingredients in a bowl. Cover and chill 20 minutes.
2. Remove fruit from bowl with a slotted spoon, reserving syrup mixture.
3. Brush pound cake slices with syrup mixture. Arrange half of slices in bottom of 4-quart bowl or trifle bowl. Top with half each of mango mixture, banana slices, Coconut Cream Custard, coconut, and macadamia nuts. Repeat layers.
4. Beat whipping cream until foamy; gradually add sugar, beating until soft peaks form. Add vanilla; beat until blended. Spread evenly over top of trifle. Cover and chill 1 1/2 hours. Garnish, if desired.
5. Note: For testing purposes only, we used Malibu Caribbean Rum with Coconut Flavor.
6. *1 (24-ounce) jar refrigerated mango, drained and cut into 1/2-inch cubes, may be substituted.
7. .

mangoes, pineapple, coconutflavored rum, frozen pound cake, bananas, coconut, nuts, whipping cream, powdered sugar, vanilla, mango

Taken from www.myrecipes.com/recipe/tropical-rum-trifle (may not work)