Ingredients for Cheating Toasted Coconut Refrigerator Cake
- Sweetened Flaked Coconut
- Cool Whip
- Prepared Vanilla Pudding
- Poundcake
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How to Make Cheating Toasted Coconut Refrigerator Cake
- 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.
- 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.
- 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).
- Line an 8x8 inch square pan with 4 cake slices to make the first layer.
- Top with about 1 cup of the pudding mixture, spreading evenly.
- Repeat layers 4 and 5 two more times, ending with the pudding mixture.
- Refrigerate for at least 1 hour to allow the cake to set and the flavors to meld.
- Garnish with the toasted coconut before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
86g
Fat
88g
Carbs
24g