Preheat oven to 350 degrees F. Lightly grease, or line with parchment paper, an 8-in. square pan (for thicker cake) or 9x13-in. pan.

In large bowl, use hand mixer to combine sugar and unsalted butter until fluffy and airy.

Add eggs, molasses, baking soda and spices, followed by flour, salt and milk. Mix until well combined and lump-free.

Pour batter evenly into prepared pan, spreading it around for a perfect evenness.

Bake for 15-20 minutes, or until the center of the cake comes out clean using a toothpick or butter knife.

Remove from oven and let cool before cutting into small-medium squares.

In bowl, use hand mixer to blend ice-cold water, pudding mix and condensed milk until thick, about 10 minutes on medium-high speed. Note: The mixture should look like pudding.

Add sweet potato puree, vanilla extract, salt, cinnamon and nutmeg, and mix for another minute or so.

Use spatula to gently fold in 1 cup coconut whipped cream into pudding mixture until well incorporated.

In trifle bowl (or your favorite dish), layer diced gingerbread cake, sweet potato-butterscotch pudding, and coconut whipped cream; repeat layering with remaining ingredients. Top with additional gingerbread cake pieces.