Layer the bottom of six 8-ounces glasses (such as Old Fashioneds) with crumbled Gingerbread Spice Cake. Drizzle with Amaretto (if using.)
In a separate bowl, whisk together the coconut whipped cream, 2 teaspoons of cinnamon, vanilla extract and coconut palm sugar (or date sugar.) Add a big dollop of the cinnamon-whipped cream on top of the crumbled gingerbread spice cake.
Heat the oil in a small saucepan over medium heat; add the chopped apples and remaining 2 teaspoons of cinnamon. Saute apples for about 6 minutes, or until soft. Pour in the maple syrup and cook for an additional minute. Divide half of the apple-cinnamon mixture over the cinnamon-whipped cream.
Add another layer of crumbled Gingerbread Spice Cake. Drizzle again with Amaretto (if using.)
Add a big dollop of the cinnamon-whipped cream on top of the crumbled gingerbread spice cake.
Divide the remaining apple-cinnamon mixture over the cinnamon-whipped cream.
Add another dollop of cinnamon-whipped cream.
Sprinkle the “Clean” Candied Pecans on top of the cinnamon-whipped cream.
Top the trifle dessert with a piece of star fruit. Refrigerate until serving time.
Notes
Individual Gingerbread Trifle desserts can be assembled and stored in the refrigerator for up to 24-hours before serving time.