• Using a strainer over a medium bowl, pour the can of pineapple into the strainer and place the pineapple in another bowl.
• Remove the premade pound cakes from the packages and put them on a baking sheet.
• Poke several small holes into the pound cakes, then pour the reserved pineapple juice over the pound cakes.
• Let the pound cakes soak up the pineapple juice for about 20 minutes, then cut the cake into cubes.
• Place the cake cubes into a large bowl, then set it to the side.
• Melt the 1 tbsp of unsalted butter in a medium pan over medium heat.
• Once the butter is melted, pour in ¼ cup of shredded coconut and stir until it is lightly toasted.
• Pour out onto a plate and allow to cool completely.
• Beat the cream cheese in a large bowl until it's creamy, then set to the side.
• Whisk the pudding mix and half & half in a medium-sized mixing bowl until it thickens.
• Slowly add the pudding to the cream cheese and mix until the two ingredients are well combined.
• Next, add in 1 cup of shredded coconut (not toasted) and 1 cup of Cool Whip.
• Empty the maraschino cherries into a strainer, then pat dry with paper towels.

How to Layer the Pina Colada Cake Trifle

• Grab a large glass bowl or trifle bowl.
• Place half the cake cubes in a large bowl.
• Place a layer of cherries on top of the cake cubes.
• Top the cherries with the crushed pineapples.
• Spread half of the cream cheese layer over the fruit gently.
• Repeat the layering process starting off with cake cubes.
• Top off with the remaining pound cake.
• Scoop the rest of the cool whip into the piping bag and pipe dollops all around the edge and center of the trifle.
• Sprinkle the toasted coconut all around the surface.
• Place the pineapple slices and some cherries on top in the center of the cool whip dollops.
• Place into the refrigerator until ready to serve.