1. In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely. 2. In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside. 3. In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form. 4. Cut cake into small chunks. 5. Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut. 6. Repeat two more times. 7. Chill in the refrigerator for two hours or until ready to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
