Coconut Pudding 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
- 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
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.