Toasted Coconut Refridgerator Cake

Hi. Remember me? I used to cook for my family of 6 almost every night of the week. That went out the window when my kids decided that soccer was the new love of their life.

Now that the season is over I have started cooking again and can't wait to share recipes with you again. Starting with this easy peasy refrigerator cake that I found on Real Simple.

It would make a great weeknight dessert or addition to your next pot luck, plus it's so simple.

Toasted Coconut Refrigerator Cake

Ingredients
1/4 cup flaked sweetened coconut
1 cup heavy (or whipping) cream, whipped to a soft peak
2 pound cakes, about 11 ounces each
2 cups Vanilla Pudding

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.

Whip up some vanilla pudding. This would be a great step to invite the kids into the kitchen on. There's nothing to it other than stirring plus think the calories you will save allowing someone else to lick the spoon!

I just love this measuring cups. They were Hubby's grandmothers. I keep them on the window sill right next to my cutting board so that they get as much use as they deserve. Plus every time I use them I think of her.

I don't know how I survived before without a hand mixer. So much easier than beating by hand - which I have been doing for years. Make sure that you use a metal bowl and whisk for this step. You can even throw both of them in the freeze for a few minutes to speed up this step. Also keep your whipping/heavy cream in the fridge until you are ready to go. The colder everything is = the faster.

Ahh a soft peak and I didn't have arm, hand and shoulder pain to achieve it.




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.

To fold in whip cream gently take your spoon down the side of your bowl and come up through the center. Quarter turn your bowl and repeat until combined. Be gentle and easy with this step so that the mixture retains all of the air that you whipped into your cream.

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

Have a great weekend!