Toasted-Coconut Refrigerator Cake
Anna Williams
How to Make It
Step 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.
Step 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.
Step 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.
carolyn67
2014-01-27T04:12:19-05:00
I have tried to email this recipe to Carolynw17@gmail.com without success I filled out the entire page but could not get to the bottom for send HELP
hsemse404
2013-01-12T11:47:41-05:00
Just returned from the market and purchased ingredients to try this cake. Am I understanding it correctly if I prepare the pudding as directed on the package then proceed with the recipe. Thanks for your help, I look forward to trying this recipe.
NanaJude
2012-06-16T11:23:48-04:00
You and I have been cooking for many years and we know how to make pudding. Fast, easy, economical. But there's a whole new generation out there that eats it out of plastic cups. Just wait till they taste the difference between home-made and store-bought! Wow! Can't wait to hear their comments. BTW, the cake is fun to make and gets eaten really fast. Thanx, Real Simple
MrsMiller612
2011-11-28T09:02:41-05:00
This was another RS recipe that was a bust. My resulting product looked nothing like the picture. Was very disappointed since the vanilla pudding I made turned out really, really good. Regarding the confusion about the vanilla pudding...the recipe was featured in the magazine's section on making homemade vanilla pudding. RS will feature a food item and then will publish recipes after instructions on making that particular featured food item as a way to "showcase" that food. It's implied that you use the homemade vanilla pudding and not boxed pudding.
batgrl
2011-05-07T12:58:05-04:00
Made it today. Used larger pound cakes, a large vanilla Jello p (cooked) pudding and 1 1/2 cups of heavy cream. Next time I will use all 2 cups of cream. Very easy and delish. BTW I had to cut my cake into various sizes to fit the casserole dish I used...no one noticed as they were digging in!
mooredcm
2011-04-30T11:24:26-04:00
I might try this and make it into a trifle..... then you don't need to cut up the cake, you can layer it into a large glass bowl. I might also add some mandarin oranges and some pineapple tidbits.
chris135
2011-04-30T09:00:19-04:00
Thanks, Vargasgirl.
mda51s
2011-04-27T11:07:43-04:00
This was delicious and easy. I am not a fan of pudding, but mixed with the cream, it made a light and delicious filling. I made the recipe with instant pudding and I mixed the pudding with the cream instead of just folding it in.
Vargasgirl
2011-04-24T12:52:45-04:00
chris135: It's easy... slide the cake out of the box right side up; slice the cake in half vertically (up and down). Then slice those two more handleable pieces into three even slices horizontally (like the rungs on a ladder go)do this to both cakes. You could also bake your own pound cake in the right sized pan and slice vertically into 3 pieces. The link shows how to make the pudding....or use a box mix, make as directed on the box and then use 2 cups. EASY and good recipe.
chris135
2011-04-24T11:11:12-04:00
Help - please explain how I exactly cut the cake. The rest is easy, but the vertical and horizontal threw me off - it depends on how the cake is sitting.
