Ingredients:
1/4 cup sweetened flaked coconut
1 cup Cool Whip ( or other whipped cream)
2 cups prepared vanilla pudding
2 (11 ounce) sara lee poundcake ( or other brand)
Directions:
Preheat oven to 350 degrees F.
Spread the coconut on a baking sheet and toast in the oven until golden brown. About 10 minutes, shaking the tray once halfway through cooking.
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 1/2 inch layers.
Line an 8×8 square pan with 4 slices of cake to make one layer.
Top with about 1 cup of pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture.
Refrigerate for one hour.
Garnish with the toasted coconut.
Servings: 6-8
Time preparation: 20 min.
Time total: 80 min.