Yield: 1 cake
Prep: 15 min
Cook: 0 min
Ready: 15 min
Prepare all ingredients one day ahead. Soak fruit in brandy if desired overnight in refrigerator. A couple of hours or so before serving, slice the pound cake into strips (I usually bake the pound cake on parchment paper in a large rectangular cake pan which makes it easier to slice and stay together).
Layer cake strips on bottom of the Trifle dish. Then a layer of berries, next a layer of vanilla pudding then a layer of Coconut Cream icing. (I sprinkle a little brandy on the cake before I put the berry layer on but this is optional.) Layer until the top of the dish then garnish with toasted coconut.