Toasted-Coconut Refrigerator Cake

Yield: Makes 6 to 8 servings

  a.. 1/4 cup flaked sweetened coconut 
  b.. 1 cup heavy (or whipping) cream, whipped to a soft peak 
  c.. 2 pound cakes (such as Sara Lee), about 11 ounces each 
  d.. 2 cups Vanilla Pudding 
  1.. 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.
Vanilla Pudding
Yield: Makes 4 servings (2 cups)

  a.. 1/2 cup sugar $
  b.. 3 tablespoons cornstarch 
  c.. 1/8 teaspoon salt 
  d.. 2 cups whole milk 
  e.. 2 egg yolks $
  f.. 2 tablespoons unsalted butter 
  g.. 1 teaspoon vanilla extract 
  1.. Whisk together the sugar, cornstarch, and salt in a saucepan. Pour ¼ cup 
of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in 
the remaining milk and the egg yolks. Cook the pudding mixture over low heat, 
stirring continuously with a wooden spoon until thickened, about 15 minutes. Do 
not allow it to boil. Remove from heat and stir in the butter and vanilla. 
Scrape the pudding into a bowl. Cover with plastic wrap, pressing the surface 
to make an airtight seal and prevent a skin from forming. Refrigerate until 
well chilled, about 1 hour.
Nutritional Information-for vanilla pudding
Amount per serving

  a.. Calcium: 151mg 
  b.. Calories: 273 
  c.. Calories from fat: 39% 
  d.. Carbohydrate: 36g 
  e.. Cholesterol: 130mg 
  f.. Fat: 12g 
  g.. Fiber: 0g 
  h.. Iron: 0mg 
  i.. Protein: 5mg 
  j.. Saturated fat: 7g 
  k.. Sodium: 127mg 
 

 

 

~ Enjoy the recipes and bon appettit ~
             Arlette Arthur 


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