Toasted-Coconut Refrigerator Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup flaked sweetened coconut |
1 cup heavy (or whipping) cream, whipped to a soft peak |
2 pound cakes (such as sara lee), about 11 ounces each |
2 cups vanilla pudding |
Directions:
1. Preheat oven to 350° F. Spread the coconut on a baking sheet and toast in oven until golden, about 10 minutes, shaking the tray once about halfway through the cooking time. Remove and let cool. In a medium bowl, gently fold together the whipped cream and pudding. Slice each cake vertically in half, then slice each half horizontally into three 1/2-inch layers. Line an 8-by-8-inchsquare pan with 4 slices of cake to make 1 layer. Top with about 1cup of the pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture. Refrigerate for 1 hour. Garnish with the toasted coconut and serve.
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