Toasted-Coconut Refrigerator Cake
Serves 8|
Hands-On Time:
20m
|
Total Time:
1hr
20m
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
- 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 ½-inch layers.
- Line an 8-by-8-inch square pan with 4 slices of cake to make 1 layer. Top with about 1 cup 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.
Quick Tip
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.
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