Fresh Pineapple Trifles with Orange-Coconut Cream

2/3 Cup Chilled Heavy Whipping Cream
2 Tbsp. Frozen Orange Juice Concentrate, Thawed
2 Tbsp. Sweetened Cream of Coconut (such as Coco Lopez)
2 Tbsp. Powdered Sugar
1 tsp. Finely Grated Orange Peel
8 1/2 Inch Thick Slices of Angel Food Cake, each trimmed to 2 1/2 inch rounds
4 tsp. White Rum or Brandy, Divided
1/4 Cup Strawberry Jam
1 1/2 cups 1/2 inch cubes of Peeled Fresh Pineapple
8 Tbsp. Sweetened Flaked Coconut, Divided
4 Thin Pineapple Wedges (for garnish)

Beat first five ingredients in medium bowl until thick peaks forms.

Line each of four old-fashioned glasses with angel food cake round and sprinkle with ½ teaspoon rum, if desired. Drop scant 1 tablespoon strawberry jam on each; spread jam to edge of cake. Top with heaping teaspoon pineapple cubes, heaping tablespoon cream mixture, and 1 tablespoon coconut. Repeat layering. Garnish each trifle with fresh pineapple wedge.