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Coconut Pudding Cake


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Rate this recipe 4.4/5 (27 Votes)


  • Cake:
  • 1 package (18.25 ounce or so) yellow cake mix
  • 1 package (3 1/2 ounce) vanilla or coconut instant pudding or pie filling
  • 4 eggs
  • 1 cup water
  • 1/4 cup oil
  • 1 cup flake coconut
  • Topping:
  • 1 (3 1/2 ounce) package of instant coconut pudding mix
  • 1 cup of cold milk
  • 1 cup of coconut flakes
  • 4 ounces of Cool Whip



Step 1

Combine cake mix, pudding mix, eggs, water and oil in large bowl. Blend, then beat at medium speed for 2 minutes.

Stir in coconut into batter. Pour into greased or sprayed 9 x 13 or so baking pan. Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly pressed. Cool in pan completely. Put in refrigerator for about an hour or two.

Combine pudding mix & milk. Blend with mixer until combined. Fold in Cool Whip. Spread mixture onto cooled cake & cover with coconut flakes. Return to fridge until ready to serve.

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