This is a sinful cake. Spectacular for a party using our best crystal cups for serving the trifle!

PINA COLADA TRIFLE

1 pkg. butter yellow cake mix
1 C. sour cream
1/2 C. vegetable oil
1/2 C. light rum
1/4 C. granulated sugar
1/4 C. water or coconut milk
4 eggs

Place all ingredients except rum in mixing bowl and beat for 4 minutes. Pour into 3 (8-inch) cake pans which have been greased and floured. Bake at 375 degrees for 25 to 30 minutes. Cool. Split to make 6 layers. Sprinkle split side with rum.

Custard
3 C. sour cream
2 (6 oz.) pkg. frozen fresh coconut or
2 C. fresh grated coconut
1 (7 oz.) can flaked coconut (reserving 1/4 C. for garnish - may be toasted)
2 1/2 C. granulated sugar

Mix ingredients together.

Fruit
1 (14 oz.) can crushed pineapple
1 T. cornstarch
Yellow food coloring

Drain pineapple syrup. Put cornstarch into a saucepan. Add food color and cook on low heat until thickened. Remove from heat and add drained pineapple and cool. To layer, place cut side up of one cake layer in bottom of an 8-inch trifle bowl. Spread with about a cup of custard. Over custard, spread a light layer of crushed pineapple mixture. Continue layering cake and mixture until all is used up, ending with cut side down of top layer and only a layer of custard. Cover and store in refrigerator up to 5 days.

For serving
1 C. whipping cream
1 (7 oz.) can pineapple slices, well drained
1/4 C. confectioners' sugar
Maraschino cherries
1/4 C. reserved coconut

Whip cream until stiff. Add confectioners' sugar. Mound on top of trifle and garnish with pineapple slices, maraschino cherries and toasted coconut. Or substitute the above with Cool Whip and 1 teaspoon rum flavoring. Great make ahead recipe and will keep up to 5 days in refrigerator.