Mexican Margarita Trifle - cooking recipe

Ingredients

1 (18 ounce) box white cake mix, prepared according to package directions in a 9-inchx13-inch pan, and cooled
1 (14 ounce) bag sweetened flaked coconut
3 (14 ounce) cans sweetened condensed milk
1 1/4 cups key lime juice
3 cups heavy whipping cream
3 tablespoons confectioners' sugar
1/4 cup tequila

Preparation

In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.
In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.
In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.
Cut cake into small chunks.
Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.
Repeat two more times.
Chill in the refrigerator for two hours or until ready to serve.