- 1 (10.75 ounce) loaf frozen pound cake, thawed
- 1/3 cup apricot preserves
- 1/3 cup orange juice
- 1 (4 ounce) bar German sweet chocolate
- 1 1/4 cups flaked coconut, toasted, divided
- 1 3/4 cups cold milk
- 1 cup half-and-half cream
- 1 (5.9 ounce) package instant chocolate pudding mix
- Trim crust from top, sides and bottom of cake. Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake. Cut into 1-in. cubes. Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice. Chop chocolate; set aside 2 tablespoons for garnish. Sprinkle remaining chocolate and 1 cup coconut over cake. In a mixing bowl, combine milk, cream, pudding mix and remaining orange juice; beat on low for 2 minutes. Spoon over cake. Sprinkle with remaining coconut and reserved chocolate. Refrigerate for at least 4 hours before serving.