MOIST COCONUT PUDDING CAKE

Moist Coconut Pudding Cake image

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.

Provided by Seasoned Cook

Categories Dessert

Time 1h5m

Yield 14 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 ounce) yellow cake mix (2 layer)
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
2 cups cold milk
1 cup water
2 (3 1/2 ounce) vanilla flavor instant pudding and pie filling mix
1 (3 1/2 ounce) instant coconut pudding mix
1 cup cold milk
1 cup coconut flakes

Steps:

Mix cake mix, water, vegetable oil and eggs.
Pour into a greased and floured 9 x 13 baking pan.
In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
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.
TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.

Nutrition Facts : Calories 385.2, Fat 17.5, SaturatedFat 5.5, Cholesterol 53.4, Sodium 574, Carbohydrate 52.8, Fiber 0.9, Sugar 36, Protein 4.9

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