Tropical Rum Trifle

Name: Tropical Rum Trifle
Ingredients: 2 mangoes, 1/2 inch cubes; 20 ounces pineapple chunks, undrained (they call for in syrup, I use in water); 13 cup coconut flavor rum (plain rum will do well); 11 ounces lb cake, sliced thinly (could use sweet biscuits instead); 2 bananas, sliced; 1 batch coconut cream custard; 1 cup whipping cream; 1 13 cups coconut, sweetened flaked and toasted; 23 cup macadamia nuts, toasted and chopped (almond or pecan will do); 14 cup powdered sugar; 14 teaspoon vanilla extract

11 ingredients

9 steps

Ingredients

2 mangoes, 1/2 inch cubes
20 ounces pineapple chunks, undrained (they call for in syrup, I use in water)
13 cup coconut flavor rum (plain rum will do well)
11 ounces lb cake, sliced thinly (could use sweet biscuits instead)
2 bananas, sliced
1 batch coconut cream custard
1 cup whipping cream
1 13 cups coconut, sweetened flaked and toasted
23 cup macadamia nuts, toasted and chopped (almond or pecan will do)
14 cup powdered sugar
14 teaspoon vanilla extract

Directions

1

Stir together mangoes, pineapple and rum.
2

Cover and chill 20 minutes.
3

Remove fruit from bowl, leaving syrup.
4

Brush pound cake slices with syrup.
5

Layer cake/fruit/custard/nuts in bowl (nice and tall or trifle bowl best, use what you have).
6

Whip cream, gradually add sugar and finally vanilla.
7

Spread evenly over the top.
8

Cover and chill 1.5 hours.
9

Garnish with fruit (mango, pineapple or star fruit) if desired.