Yield
Makes 10 to 12 servings

How to Make It

Step 1

Stir together first 3 ingredients in a bowl. Cover and chill 20 minutes.

Step 2

Remove fruit from bowl with a slotted spoon, reserving syrup mixture.

Step 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.

Step 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.

Step 5

Note: For testing purposes only, we used Malibu Caribbean Rum with Coconut Flavor.

Step 6

*1 (24-ounce) jar refrigerated mango, drained and cut into 1/2-inch cubes, may be substituted.

Step 7

.

Ratings & Reviews

goosesc's Review

goosesc
February 06, 2012
I made this for a Caribbean themed dinner party. I followed as directed, except I used fresh pound cake instead of frozen, and omitted the macadamia nuts. It is very good--has an ambrosia-like flavor to it and is not too sweet.

laurentrig's Review

laurentrig
March 03, 2009
Delish! Everyone loved. I did this for a baby shower so I used Pina Colada mix instead of Rum and it was a good substitue.