Coconut Chocolate Trifle

• 1 loaf (10-3/4 ounces) 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 package (5.9 ounces) instant chocolate pudding mix

1. Trim crust from top, sides and bottom of cake. Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake. Cut into 1-in. cubes.
2. 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.
3. In a large bowl, combine the milk, cream, dry pudding mix and remaining orange juice; beat on low for 2 minutes. Spoon over cake. Sprinkle with remaining coconut and reserved chocolate. Refrigerate for at least 4 hours before serving.

frozen pound cake, apricot preserves, orange juice, sweet chocolate, coconut, milk, cream, chocolate pudding

Taken from www.tasteofhome.com/recipes/coconut-chocolate-trifle/ (may not work)