Moist Coconut Pudding Cake

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

AWESOME!! As each day goes by this pudding cake mellows and gets better. A very moist cake with a creamy custard on the bottom. This cake is lighter than it appears and would be a good after dinner dessert for guests.

Ingredients Nutrition

Directions

  1. Mix cake mix, water, vegetable oil and eggs.
  2. Pour into a greased and floured 9 x 13 baking pan.
  3. In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
  4. Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
  5. TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
  6. Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.

Reviews

(3)
Most Helpful

This was delicious! Would also like to try it with chocolate. Thanks so much for posting!

SJones May 05, 2008

Super delicious cake. I made whipped cream, not too sweet, and folded it into the coconut pudding. Perfect

bekarella September 17, 2016

This was a delicious cake.I did substitute coco Lopez instead of the pudding mix.I have been asked by my neighbors to make a dozen more cakes!

Linda Z. December 11, 2015

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