Cheating Toasted Coconut Refrigerator Cake

For when its just too hot to bake or when you just don't have the time. Buy toasted coconut and that part can be skipped. Cook time is chilling time.

• Ready In: 1 hr 20 mins
• Serves: 6-8

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

1. Preheat oven to 350 degrees F.
2. 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.
3. Remove and let cool.
4. In a medium bowl, gently fold together the whipped cream and pudding.
5. Slice each cake vertically in half, then slice each half horizontally into three 1/2 inch layers.
6. Line an 8x8 square pan with 4 slices of cake to make one layer.
7. 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.
8. Refrigerate for one hour.
9. Garnish with the toasted coconut.