Photo: Anna Williams
Yield
Makes 6 to 8 servings

How to Make It

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-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. Garnish with the toasted coconut and serve.

Ratings & Reviews

suzilomker's Review

suzilomker
June 22, 2013
definitely easy. definitely sweet. Would I make it again? Probably. It's just so comfort food like when you need it quickly...However, I would put coconut in each layer. Just on top doesn't seem like enough..but only put the TOASTED coconut on the top. I'm going to have a piece now.;-) Remember, 3 stars means "good solid recipe"..so this is and nothing wrong with it