Directions:
- Preheat oven to 350 degrees F.
- 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.
- 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 8x8 square pan with 4 slices of cake to make one layer.
- 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.
- Refrigerate for one hour.
- Garnish with the toasted coconut.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.56 Kcal (559 kJ) | ||
| Calories from fat | 67.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.52g | 12% | |
|---|---|---|---|
| Cholesterol | 22.95mg | 8% | |
| Sodium | 114.78mg | 5% | |
| Potassium | 105.65mg | 2% | |
| Total Carbs | 14.74g | 5% | |
| Sugars | 11.9g | 48% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 2.47g | 5% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 80mg | 8% | |
| Amount Per 100 g | |||
| Calories | 152.8 Kcal (640 kJ) | ||
| Calories from fat | 77.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 12% | |
|---|---|---|---|
| Cholesterol | 26.26mg | 8% | |
| Sodium | 131.32mg | 5% | |
| Potassium | 120.87mg | 2% | |
| Total Carbs | 16.86g | 5% | |
| Sugars | 13.61g | 48% | |
| Dietary Fiber | 0.14g | 0% | |
| Protein | 2.83g | 5% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.1mg | 0% | |
| Calcium | 91.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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