Food Recipes Toasted-Coconut Refrigerator Cake 4.0 (387) 15 Reviews By Sara Quessenberry Updated on September 27, 2016 Print Rate It Share Share Tweet Pin Email RealSimple.com. Photo: Anna Williams Hands On Time: 20 mins Total Time: 1 hrs 20 mins Yield: 8 serves Ingredients ¼ 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. Rate it Print