Prepare this cold and delicious dessert the day before any event! You could make it the morning of a dinner party but the longer it’s refrigerated, the better. It takes 10 minutes at most and the results are so worth the calories. 🙂
- 2-3 cups shredded coconut
- 1.5-2 cups whipped cream
- 1 box pudding mix
- 2 cups cold milk
- 1 loaf pound cake
1.) Preheat oven to 350 degrees.
2.) Line a cookie sheet with parchment paper and toast the coconut 3-5 minutes.
3.) Cut the entire pound cake into thin slices. I like cutting mine into really thin slices (about 1/4-1/3 inch.)
4.) Make your pudding (this usually just calls for 1 box of pudding mix and 2 cups cold milk.)
5.) Once the pudding is ready, add in the whipped cream. Stir until just incorporated.
6.) Assemble the first layer of pound cake into a 8×8 square tray. Add in the whipped pudding mix on top. Do not overdo it with the amount since you will need more for subsequent layers. Sprinkle the toasted coconut on top of this first layer.
7.) Repeat in that order (cake, whipped pudding mix, toasted coconut) until you reach the top of the pan. This takes about 3-4 layers.
8.) Chill in the fridge for 4 hours or overnight if you have the time. The longer you can refrigerate it, the better.
NOTE 1: If you want to use a bigger tray like a 13×9, just double the recipe.
NOTE 2: You can add any other toppings besides toasted coconut to this cake. Pineapple and coconut go well together, you can try strawberry and kiwi, chocolate and coconut. The possibilities are endless. Let me know how you personalize it to your taste!
Note 3: Add some crushed Nilla wafers for added texture if you have it on hand!