If you’re looking for a great dessert that will be one of the easiest that you’ll ever make and yet look like you spent all day on it, this is it!
This recipe is for a toasted coconut refrigerator pound cake that will become a favorite to your family and friends. You can use any store bought pound cake of your choice, though Sara Lee pound cake is one of my favorites, so I usually use them. Then all you do is slice the pound cake, mix together the pudding and whipped cream, toast your coconut, and then put it all together stacking one after the other.
All together it’ll probably take you less than a half hour to put together and then you refrigerate it for an hour and you’re good to go! Serve the cake and watch the smiles form on the faces of all your guests!
Here’s what you need:
1/4 cup flaked sweetened coconut
1 cup heavy (or whipping) cream, whipped to a soft peak
2 pound cakes (such as Sara Lee), about 11 ounces each
2 cups Vanilla Pudding