|Butter cake/Sponge cake||2 Cup (32 tbs), 1 inch cubes|
|Cooked fruit/Canned fruit||1 1⁄2 Cup (24 tbs), drained|
|Instant vanilla pudding/Coconut pudding||4 Ounce (1 Package)|
|Milk||2 Cup (32 tbs)|
|Whipped dessert topping||2 Tablespoon|
|Coconut flakes||1⁄3 Cup (5.33 tbs), toasted|
Spread cake cubes in a 9 x 6-inch bake dish.
Spoon fruit over the top.
Add a few spoonfuls of the juice if cake is quite stale.
Beat pudding mix with the milk and spread over fruit.
Swirl top with whipped topping, and sprinkle with coconut.