Cooking With Linda Ashworth

Coconut Cake Trifle
      

Ingredients:
Favorite white, yellow or butter yellow cake mixed as directed on box.
 6 to 8 oz. coconut (divided) may not use all of it for the trifle.
2-16 oz. cool whipped thawed (and divided)           
16 oz. sour cream (can use fat free Vanilla Greek Yogurt for 1/2 of the sour cream)                                                       
1/2 cup sugar
1 tsp. vanilla

Filling:  can be made a few days ahead except for the cool whip
16 oz. sour cream (can use fat free Vanilla Greek Yogurt for 1/2 of the sour cream)
1-Large cool whip
1/2 cup sugar 
1 tsp. vanilla
1 cup of the coconut from 6-8 oz.

 Cake: Mix and bake cake mix in 2-9” round cake pans or 11x13 pan, After 10 minutes turn cake out onto cooling rack, when completely cooled using a long serrated knife to split cakes in half horizontally.
Trifle: This will fill a very large bowl, or a Trifle dish and a large cool whip container.

1^st-Layer: 1-1/2 cups of cool whip or enough for ½” deep in dish
2^nd -Layer: sprinkle about 1/4 cup coconut
3^rd- Layer: cake layer, may have to cut pieces to fit,
4^th-Layer: spread 1-1/2 to 2 cups of the filling, you want the cake completely covered with no cake showing through.
Keep going until desired amount of layers are in bowl. Top it off with extra coconut. This is very wet(from cool whip) when first made; it is really better 2-3 days after making. The cake will soak up the cool whip and filling and it has the perfect consistency.