Even easier: Buy fresh pineapple that's already been peeled.
Ingredients
2/3 cup chilled heavy whipping cream
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons sweetened cream of coconut (such as Coco López)
2 tablespoons powdered sugar
1 teaspoon finely grated orange peel
8 1/2-inch-thick slices angel food cake, each trimmed to 2 1/2-inch round
4 teaspoons white rum or brandy, divided (optional)
1/4 cup (about) strawberry jam
1 1/3 cups 1/3-inch cubes peeled fresh pineapple
8 tablespoons sweetened flaked coconut, divided
4 thin pineapple wedges (for garnish)
Directions
Beat first 5 ingredients in medium bowl until stiff peaks form.
Line each of 4 old-fashioned glasses with angel food cake round and sprinkle with 1/2 teaspoon rum, if desired. Drop scant 1 tablespoon jam on each; spread jam to edge of cake. Top with heaping tablespoon pineapple cubes, heaping tablespoon cream mixture, and 1 tablespoon coconut. Repeat layering. Garnish each trifle with fresh pineapple wedge.
