A few simple ingredients and a few minutes is all you need to create this fabulous easy coconut cream cake!
1 package (3.4 oz.) instant vanilla pudding
2 cups of cold milk
2 cups of whipped cream, divided (can be purchased in the store or homemade)
1 cup roasted coconut, divided
1 ready-to-use graham cracker crumb 6 oz.
Beat the pudding and milk mixture in a large bowl with whisk for about 2 minutes, or until very smooth.
Add 1 cup whipped cream and 3/4 cup coconut.
Pour whipped cream mixture into crust.
Refrigerate for 4 hours or until firm.
For the top, stack the rest of the whipped cream in the center making sure to show a little of the edges of the coconut cream filling.
Sprinkle with remaining roasted coconut. Chill until ready to serve.