This is the final, hardest step: I cover the pan loosely with foil or plastic wrap and refrigerate the cake for at least 4 hours, but ideally overnight. This chilling time is absolutely non-negotiable. It allows the pudding layer to set firmly, the flavors to marry beautifully, and the coconut to soften slightly in the cream. When you finally slice into it, you’ll get clean, perfect layers of cake, cream, and coconut. The wait is truly worth it.
Pro Tips for Best Results
For the ultimate flavor infusion, I sometimes poke small holes all over the cooled cake with the handle of a wooden spoon and drizzle it with 1/4 cup of cream of coconut (like Coco Lopez) before adding the creamy layer. It makes the cake even more moist and intensifies the tropical taste. I tested this three different ways (plain, with simple syrup, and with cream of coconut), and the cream of coconut version was the family favorite.
To ensure your creamy layer is perfectly stable, make sure your Cool Whip is fully thawed but still very cold. If it’s too warm, it will be runny and won’t hold the coconut. I move it from the freezer to the fridge the night before I plan to assemble the cake.
For a beautiful presentation and to highlight the layers, I serve this cake in clear glass dessert dishes. I use a sharp knife dipped in hot water to get clean slices, wiping the blade between each cut. This shows off the beautiful white and creamy layers against the snowy coconut topping.(See the next page below to continue…)