Ingredients
1 loaf (10-3/4 ounces) frozen pound cake, thawed1/3 cup apricot preserves1/3 cup plus 2 tablespoons orange juice, divided4 ounces German sweet chocolate1-1/4 cups sweetened shredded coconut, toasted, divided1-3/4 cups cold 2% milk1 cup half-and-half cream1 package (5.9 ounces) instant chocolate pudding mix
Preparation
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.
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.
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.
