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“Make Coconut Cream Custard first.”

Ingredients Nutrition

  • 2 mangoes, 1/2 inch cubes
  • 20 ounces pineapple chunks, undrained (they call for in syrup, I use in water)
  • 13 cup coconut flavor rum (plain rum will do well)
  • 11 ounces lb cake, sliced thinly (could use sweet biscuits instead)
  • 2 bananas, sliced
  • 1 batch coconut cream custard
  • 1 cup whipping cream
  • 1 13 cups coconut, sweetened flaked and toasted
  • 23 cup macadamia nuts, toasted and chopped (almond or pecan will do)
  • 14 cup powdered sugar
  • 14 teaspoon vanilla extract


  1. Stir together mangoes, pineapple and rum. Cover and chill 20 minutes.
  2. Remove fruit from bowl, leaving syrup.
  3. Brush pound cake slices with syrup.
  4. Layer cake/fruit/custard/nuts in bowl (nice and tall or trifle bowl best, use what you have).
  5. Whip cream, gradually add sugar and finally vanilla.
  6. Spread evenly over the top.
  7. Cover and chill 1.5 hours.
  8. Garnish with fruit (mango, pineapple or star fruit) if desired.

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