1 1/2 cups toasted coconut
1 20 oz. can pineapple chunks in juice (drained and save the juice)
1 8 oz. frozen whipped topping, thawed
1 jar (7oz) marshmallow cream
1 tsp rum extract
1 10 oz jar maraschino cherries (about 30 chopped) (drained, rinsed and patted dry)
1 13 oz angle food cake.
Microwave coconut on a microwave safe plate or stone.
Drain pineapple chunks and reserve juice.
Mix whipped topping, marshmallow cream, rum extract and half of the reserved pineapple juice. Fold in 1 cup of toasted coconut.
Set aside three of the cherries for garnish. Coarsely chop remaining cherries. Pat dry with paper towels.
Cut angle food cake in 1 inch squares.
Toss cubes with remaining pineapple juice.
Assemble trifle, place half of the cake cubes over bottom of a trifle bowl.
Place half of the pineapple chunks and chopped cherries over the cake cubes.
Place half of the coconut mixture over pineapple, gently spreading to edges.
Repeat layers one more time.
Garnish with remaining toasted coconut and cherries.