Cheating Toasted Coconut Refrigerator Cake
Indulge in the tropical sweetness of this quick and easy *Cheating Toasted Coconut Refrigerator Cake*, a no-bake dessert that’s perfect for hot days or last-minute gatherings. With layers of graham crackers, creamy vanilla pudding blended with whipped topping, and a decadent drizzle of chocolate syrup, each bite delivers a symphony of textures and flavors. The star of the show is the golden, toasted shredded coconut, adding a nutty crunch and an irresistible aroma. Ready in just 20 minutes of prep time and finished with an overnight chill, this refrigerator cake is a no-fuss crowd-pleaser that’s as beautiful as it is delicious. Perfect for coconut lovers, this chilled dessert is guaranteed to become your go-to sweet treat!
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Recipe Information
Ingredients
- 16 sheets Graham crackers
- 3.4 oz Instant vanilla pudding mix
- 2 cups Cold milk
- 1 can Sweetened condensed milk
- 8 oz Whipped topping (thawed)
- 1 cup Sweetened shredded coconut
- 0.25 cup Chocolate syrup or hot fudge sauce
Instructions
Spread the shredded coconut evenly on a dry skillet over medium-low heat. Stir frequently until the coconut is golden brown and toasted, about 3 to 5 minutes. Remove from heat and let cool completely.
In a medium mixing bowl, whisk the instant pudding mix with cold milk until smooth and thickened, about 2 minutes.
Add the sweetened condensed milk to the pudding mixture and whisk until fully combined.
Gently fold in the whipped topping until the mixture is creamy and well-blended. Set aside.
In a 9x13-inch dish, arrange a single layer of graham crackers, breaking them as needed to cover the bottom of the dish completely.
Spread one-third of the pudding mixture evenly over the graham crackers.
Repeat the process by adding another layer of graham crackers followed by another third of the pudding mixture. Repeat one final time, ending with the pudding mixture on top.
Drizzle the chocolate syrup or hot fudge sauce over the top layer and spread with a spatula to create a smooth coat of chocolate on top.
Sprinkle the cooled toasted coconut evenly over the chocolate layer.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight to allow the flavors to meld and the graham crackers to soften.
Slice into squares and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 3125 mg | 136% | |
| Total Carbohydrate | 634.1 g | 231% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 492.6 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1844 mg | 142% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2709 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
