Ingredients
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes2 cups cold whole milk1 teaspoon coconut extract2 packages (3.4 ounces each) instant vanilla pudding mix1 quart vanilla ice cream, softened1 cup sweetened shredded coconut, divided1 carton (8 ounces) frozen whipped topping, thawed
Preparation
Place cake cubes in a large bowl. In a bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Stir in ice cream and 3/4 cup coconut until blended. Pour over cake cubes; stir just until combined.
Transfer to a 5-qt. trifle bowl. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and refrigerate for at least 30 minutes before serving.
