June 26th, 2007
By Leeanne Wright
Cut pound cake into 1/2-inch slices. Spread jam on each slice. Cover the bottom of a large glass bowl with cake slices (jam side up). Cut cake slices to make them fit if necessary. Pour reserved pineapple juice over cake.
Line edge of bowl with kiwi slices, then fill in the middle with half of pinapple and mango. Top with 1/2 cup pudding.
Repeat layering, starting with kiwi and following with remaining cake and fruit. Finish up with remaining pudding. Cover and refrigerate at least 4 hours.
Before serving, whip cream with icing sugar and spread on top of last layer. Sprinkle with coconut.
29.9 g fat, 124.3 mg calcium, 302 mg sodium, 72.8 g carbohydrates, 3.4 g fibre, 7 g protein; excellent source of vitamin A and vitamin C; good source of folate, riboflavin, and magnesium.