Toasted-Coconut Refrigerator Cake

Name: Toasted-Coconut Refrigerator Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 pound cakes (such as Sara Lee), about 11 ounces each; 237 milliliters heavy (or whipping) cream, whipped to a soft peak; 59 milliliters flaked sweetened coconut; 473 milliliters Vanilla Pudding

Toasted-Coconut Refrigerator Cake is a gluten free recipe with 8 servings. One portion of this dish contains around 1g of protein, 13g of fat, and a total of 174 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of pound cakes, heavy cream, vanilla pudding, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350 F.

Equipment you will use

Oven

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.

Ingredients you will need

Coconut

Spread

Toast

Equipment you will use

Baking Sheet

Oven

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 -inch layers. Line an 8-by-8-inchsquare pan with 4 slices of cake to make 1 layer. Top with about 1cup 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.

Ingredients you will need

Whipped Cream