- 2 cups sweetened, shredded coconut
- 1 cup sliced almonds
- 1 pint heavy whipping cream
- 1/2 cups confectioners’ sugar
- 1/4 cup cocoa powder, plus more for garnish
- 1/4 teaspoon salt
- 4 cups cubed leftover cake
- 1 orange, for zesting
Preheat oven to 375°F.
On a cookie sheet, mix the coconut and sliced almonds. Toss to combine, being sure to break up any bug chunks of coconut. Place into the oven and bake for 8-10 minutes, stirring every few minutes to evenly toast. Remove and cool.
Meanwhile, in a stand mixer, whip the heavy cream until it forms soft peaks. Add in the confectioners’ sugar, cocoa powder and salt, and whip to combine.
In a large trifle dish or bowl, layer the cubed cake, whipped cream and toasted coconut and almonds. You should be able to make three layers.
Before serving, garnish the top of the trifle with cocoa powder and orange zest.