Toasted-Coconut Refrigerator Cake

Toasted-Coconut Refrigerator Cake
five_whole_stars
Click a Star to Rate This Recipe
Serves 8| Hands-On Time: | Total Time:

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.
  2. 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.
  3. 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.
By March, 2005

Quick Tip

Cracked eggshells
As with produce, take eggs and milk from the back of the case; older merchandise tends to be pushed forward.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.