Rating: 4 stars
387 Ratings
  • 1 star values: 18
  • 2 star values: 42
  • 3 star values: 72
  • 4 star values: 59
  • 5 star values: 196

Gallery

Anna Williams

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement
Advertisement