Lemon Coconut Trifle Recipe

Do you need a new dessert for the week-end?  I found an easy and delicious dessert recipe for lemon coconut trifle in my mother’s Paula Deen magazine.  The good thing is that it can be made from items already made/baked that you can just buy at the grocery.  Now, if you are like me, you can make each of these items from scratch – except the coconut.  But you can buy a fresh one, grate it, and toast the flakes.  That being said, I drank the lazy juice this week and just concocted this goodie with the store items.  It’s fresh, and light and just perfect for spring and beyond.

Lemon Coconut Trifle

LEMON-COCONUT TRIFLE

 

Source – Paul Deen magazine

 

2 (10 ounce) jars lemond curd

1 (8-ounce )container frozen whipped topping, thawed

1 (8-ounce) loaf angel food cake, cut into 1/2 inch cubes

1 cup toasted sweetened flaked coconut (optional)

 

In a medium bowl, stir together lemon curd and 1/3 cup whipped topping.

 

In individual serving dishes, layer cake, lemon curd mixture, and coconut.  (If you don’t like coconut, omit it.)

 

Take my word for it.  This dessert is delicious, easy,  and so, so yummy.

 

 

Have a great week-end.  We are taking a break from our Season’s Saturday Selections this month.  Have a great week-end.

 

Take care!