Katie Lee layers leftover cake with a simple chocolate whipped cream to create this yummy chocolate-orange trifle.
Preheat oven to 375°F.
On a cookie sheet, mix the coconut and sliced almonds. Toss to combine, being sure to break up any bug chunks of coconut. Place into the oven and bake for 8-10 minutes, stirring every few minutes to evenly toast. Remove and cool.