Recipe For Cooking Pina Colada Trifle

Toaster Oven Cakes :: Trifles and Tortes

Pina Colada Trifle

1 (18.25 oz.) box butter yellow cake mix
1 C. sour cream
1/2 C. canola oil
1/2 C. light rum
1/4 C. sugar
1/4 C. water or coconut milk
4 eggs

Place all ingredients except rum in mixing bowl and beat for 4 min. Pour into 3 (8-in.) cake pans which have been prepared and floured. Bake at 375 degrees for 25 to 30 min. Cool.

Split to make 6 layers. Sprinkle split side with rum.

Custard
3 C. sour cream
2 (6 oz.) pkg. frozen fresh coconut or
    2 C. fresh grated coconut
1 (7 oz.) can flaked coconut (reserving 1/4 C. for
    garnish - may be toasted)
2 1/2 C. sugar

Mix ingredients together.

Fruit
1 (14 oz.) can crushed pineapple
1 Tbsp. cornstarch
Yellow food coloring

Drain pineapple syrup. Put cornstarch into a saucepan. Add food color and cook on low heat until thickened. Remove from heat and add drained pineapple and cool.

To layer, place cut side up of one cake layer in bottom of an 8-in. trifle bowl. Spread with about a C. of custard. Over custard, spread a light layer of crushed pineapple mixture. Continue layering cake and mixture until all is used up, ending with cut side down of top layer and only a layer of custard. Cover and store in refrigerator up to 5 days.

For serving
1 C. whipped cream
1 (7 oz.) can pineapple slices, well drained
1/4 C. powderedsugar
Maraschino cherries
1/4 C. reserved coconut

Whip cream until stiff. Add powderedsugar. Mound on top of trifle and garnish with pineapple slices, maraschino cherries and toasted coconut. Or substitute the above with Cool Whip and 1 tea. rum flavoring. Great make ahead recipe and will keep up to 5 days in refrigerator.