Cheating Toasted Coconut Refrigerator Cake

• 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)

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.

coconut, vanilla pudding, poundcake

Taken from www.food.com/recipe/cheating-toasted-coconut-refrigerator-cake-158312 (may not work)