Coconut Pudding Cake

By á-24617

Ingredients

• 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

Preparation

Step 1

Cake:
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.

Topping:
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.