Strawberry Coconut Cream Trifle

Ingredients

1½ cups	Heavy cream
2 Tbsp.	Powdered sugar
¼ tsp.	Coconut extract
¼ tsp.	Almond extract
¾ cup	Coconut, shredded
16 oz.	FLAV-R-PAC® Whole Strawberries (thawed according to package directions)
½ cup	Strawberry preserves
10 oz.	Pound cake

Directions

1. Whip cream with sugar and extracts until stiff peaks form; fold in ½ cup coconut.
2. In bowl combine strawberries and preserves.
3. Cut ½″ slices of pound cake and form a single layer in bottom of 8″ x 8″ glass pan. Top with strawberry mixture and half of the whipped cream. Add a layer of pound cake and the remaining whipped cream. Sprinkle with remaining coconut. Chill for one hour or overnight before serving.

Yield:6-8 servings