Toasted Desiccated Coconut is finely shredded sweetened coconut primarily used as a candy making ingredient.
Toasted-Coconut Refrigerator Cake
- 1/4 cup Toasted Desiccated Coconut
- 2 cups Vanilla Pudding
- 1 cup heavy (or whipping) cream, whipped to a soft peak
- 2 pound cakes (such as Sara Lee), about 11 ounces each
Gently fold together the whipped cream and pudding. Slice each cake vertically in half, then slice each half horizontally into three 1/2-inch layers. Line an 8-by-8-inch square 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 Desiccated Coconut and serve.
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The Bakers Kitchen
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