Lemon Coconut Trifle

Lemon Coconut Trifle

This easy-to-make Lemon Coconut Trifle is a yummy combination of toasted coconut, lemon curd, whipped topping, and angel food cake. 

Lemon Coconut Trifle
 
Makes 8 servings
Ingredients
  • 1 cup sweetened flaked coconut
  • 2 (10-ounce) jars lemon curd
  • 1 (8-ounce) container frozen whipped topping, thawed and divided
  • 1 (8-ounce) loaf angel food cake, cut into ½-inch pieces
Instructions
  1. In a medium skillet, cook coconut over medium heat, stirring frequently, for 5 minutes or until lightly browned.
  2. Meanwhile, in a medium bowl, stir together lemon curd and one-third of whipped topping.
  3. In serving dishes, layer cake cubes, lemon curd mixture, remaining whipped topping, and coconut. Serve immediately, or cover and refrigerate for up to 4 hours.

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