Chocolate Pudding Cake With Coconut Ice Cream Recipes

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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

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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