Wednesday, February 15, 2017
TOASTED COCONUT SHORTCAKE
TOASTED COCONUT SHORTCAKE 1/2 cup flaked sweetened coconut 1 1/2 cups heavy (or whipping) cream, whipped 2 pound cakes (such as Sara Lee), about 16 ounces each 3 cups Vanilla Pudding 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 in half horizontally into three ½-inch layers. On a large serving dish place 2 slices of cake next to each other to make the bottom layer. Top with about 1 cup 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.