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1
Bake the cake according to package instructions using the eggs and vegetable oil for the cake.
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2
While the cake is baking, make the caramel sauce.
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3
In a saucepan, whisk together the evaporated milk, sugar and eggs.
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4
Add the butter and put the pan over medium heat.
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5
Cook, stirring constantly, until the mixture thickens and just starts to bubble, about 10 to 12 minutes.
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6
Remove from the heat and cool completely.
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7
This can be made a day ahead and refrigerated once cooled.
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8
Bring to room temperature when you are ready to use it.
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9
To assemble the trifle in a large trifle bowl: Cut the cake into 1 1/2-inch cubes.
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10
Make a layer in the bottom of the dish with 1/3 of the cubes.
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11
Drizzle with some of the caramel sauce, enough to moisten the cake but not cover it completely.
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12
Sprinkle with 1/3 of the coconut and 1/3 of the nuts.
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13
Repeat twice more adding a little extra drizzle of caramel over the final coconut and nuts.
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14
(Any extra caramel sauce can be used as a topping for ice cream or pound cake.)
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15
Serve immediately or refrigerate until you are ready to serve.
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16
Cook's Note: the trifle can also be assembled in individual wine glasses or large tumblers.
