Toasted-Coconut Refrigerator Cake (like Pepperidge Farm's Coconut Cake)
Source: Real Simple, MARCH 2005
Recipes by Sara Quessenberry

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

Preheat oven to 350 degrees 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 1/2-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.

Makes 6 to 8 servings

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VANILLA PUDDING

Enjoy it on its own, or use it as the base for rich pies, creamy cakes, and perfect parfaits vanilla pudding. Sure, you can buy pudding at the supermarket, but it's easy to make from scratch. In fact, that's the best way to begin the recipes here, all of which call for vanilla pudding. Real Simple's version of the classic dessert is quick, rich, and delicious. Want proof? It's in the pudding.

hands-on time: 20 minutes
total time: 1 hour, 20 minutes (incuding chilling)
makes: 4 servings (2 cups)

1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk
2 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract

Whisk together the sugar, cornstarch, and salt in a saucepan. Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks. Cook the pudding mixture over low heat, stirring continuously with a wooden spoon until thickened, about 15 minutes. Do not allow it to boil. Remove from heat and stir in the butter and vanilla.

Scrape the pudding into a bowl. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour.