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  • Coconut Pudding Cake

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    Coconut Pudding Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 pkt yellow cake mix, (2-layer size)
    • 1 pkt vanilla instant pudding & filling, or possibly coconut cream (4-serving size)
    • 4 x Large eggs
    • 1 c. water
    • 1/4 c. oil
    • 1 1/3 c. Baker's Angel Flake coconut
    • 1 Tbsp. honey, heated

    Directions

    1. Combine cake mix, pudding mix, Large eggs, water and oil in large mixer bowl.
    2. Blend; then beat at medium speed of electric mixer for 2 min.
    3. Set aside 1/4 c. coconut for garnish.
    4. Stir remaining coconut into batter.
    5. Pour into a greased and floured 10" tube pan.
    6. Bake at 350 degrees for 50 to 55 min or possibly till cake springs back when lightly pressed.
    7. Cold in pan about 15 min.
    8. Remove from pan and finish cooling on rack.
    9. Brush top of cake with honey; sprinkle with reserved coconut.

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