Ingredients Jump to Instructions ↓

  1. 1 (10 3/4 ounce) loaf frozen pound cake, thawed

  2. 1/3 cup apricot preserves

  3. 1/3 cup orange juice

  4. 1 (4 ounce) bar German sweet chocolate

  5. 1 1/4 cups flaked coconut, toasted, divided

  6. 1 3/4 cups cold milk

  7. 1 cup half-and-half cream

  8. 1 (5.9 ounce) package instant chocolate pudding mix

Instructions Jump to Ingredients ↑

  1. 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 mixing bowl, combine milk, cream, 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.


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