Photo Credit: Anna Williams
Photo Credit: Anna Williams

Who likes to heat up the kitchen in the summer?  Not many people! This yummy dessert, from Real Simple Magazine, is perfect for summer because it requires no baking of the cake, because you use pre-made pound cake! Toast the coconut the day before and you are done with the oven – keep the kitchen cool this summer! This is so simple!


  • 1/4 cup flaked sweetened coconut
  • 1 cup heavy (or whipping) cream, whipped to a soft peak
  • 2 pound cakes (such as Sara Lee), about 11 ounces each
  • 2 cups Vanilla Pudding (prepared)


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-inch square pan with 4 slices of cake to make 1 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.

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