RASPBERRY TRIFLE

INGREDIENTS

1/3 cup sweetened flaked coconut

1/4 cup dry cherry

2 packages frozen raspberries

(12 ounces each), thawed2 teaspoons grated lemon zest

2 cups heavy cream

1/4 cup sugar1 store-bought pound cake (12 ounces), cut into 3/4-inch-thick slices

1/3 cup sliced almonds, coarsely chopped

DIRECTIONS

Preheat oven to 350. Spread coconut on a baking sheet; toast until browned, about 6 minutes. Set aside. In a bowl, combine cherry, berries, and lemon zest; set aside. In another bowl, with a whisk or an electric mixer, beat cream and sugar until stiff peaks form. Set aside.

Line the bottom of a 4-quart glass serving bowl with a layer of cake slices, packing them tightly. Spreading evenly, top with half the raspberry mixture, then half the cream.

Add a second layer of cake slices, raspberry mixture, and cream; sprinkle with coconut and almonds. Serve immediately, or for best texture, refrigerate, covered, overnight