Cheating Toasted Coconut Refrigerator Cake Recipe

No oven? No problem! This ridiculously easy Cheating Toasted Coconut Refrigerator Cake is the perfect no-bake dessert for hot summer days or when you're short on time. Skip the baking altogether – we're using store-bought toasted coconut for ultimate convenience. Layers of moist cake, creamy pudding, and crunchy coconut combine for a dreamy treat that requires only chilling time. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 80 mins
Calories 573.6 kcal
Protein 17g
Rating 4.5 (2 Reviews)
Cheating Toasted Coconut Refrigerator Cake 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cheating Toasted Coconut Refrigerator Cake

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How to Make Cheating Toasted Coconut Refrigerator Cake

  1. If using untoasted coconut, preheat oven to 350°F (175°C). Spread 1 cup of shredded coconut on a baking sheet and toast in the oven for 8-10 minutes, shaking the tray halfway through, until golden brown. Let cool completely.
  2. In a medium bowl, gently fold together 2 cups of whipped cream and 1 (3.4 ounce) package instant vanilla pudding mix until smooth and creamy.
  3. Slice a 10-ounce package of pound cake vertically in half, then slice each half horizontally into three 1/2-inch layers (you should have 6 layers total).
  4. Line an 8x8 inch square pan with 4 cake slices to make the first layer.
  5. Top with about 1 cup of the pudding mixture, spreading evenly.
  6. Repeat layers 4 and 5 two more times, ending with the pudding mixture.
  7. Refrigerate for at least 1 hour to allow the cake to set and the flavors to meld.
  8. Garnish with the toasted coconut before serving.

Nutrition Information (Approximate per serving)

Sodium

29 g

Sugar

86g

Fat

88g

Carbs

24g