First, we will make the custard so that it cools down in time to arrange the trifle. Whisk all the ingredients under “For the Custard” in a saucepan till smooth.

Bring it to cook on low flame, stirring occasionally to avoid the mixture sticking to the bottom.

When the mixture starts heating, you will see the mixture getting thicker and glossy. Switch off, cover and allow it to cool.

Chop the pound cake into squares and set aside. Drain the pineapple from the pack and set the syrup aside. Chop the pineapples into bite-sized pieces. Chop the cherries in half.

Lightly toast the coconut in a hot pan till dry and slightly browned. Set aside to cool.

To assemble, in an 8-inch pan, prepare one layer of cake at the bottom. Spritz some of the syrup on it to keep in moist.

Spread half the custard on it, and half of the pineapple, cherries, and coconut.

Prepare another layer of cake on top and spray with some more syrup. Spread the remaining custard on it and top it with the remaining pineapple, cherries, and coconut.

Allow the trifle to rest in the fridge for around 2 hours or until the time of serving.