Yield: Serves 20
Coconut Pudding Cake
Prep Time
10 minutes
Cook Time
30 minutes
Chill Time
3 hours
Total Time
3 hours 40 minutes
Looking for an easy dessert recipe that delivers impressive results? Make a delicious Coconut Pudding Cake with just a few ingredients! Moist cake with a creamy cool whip topping gets even better when you add a sprinkle of toasted coconut on top.
Ingredients
- 1 box French Vanilla cake, plus ingredients to make according to package
- 1 package (3.4 ounce) instant coconut cream pudding mix
- 2 cups milk
- 12 ounce Cool Whip, thawed
- 1 cup toasted coconut
Instructions
- Prepare cake in a 13x9 according to package directions. Remove from oven and poke holes all over cake using the handle of a wooden spoon or a wooden skewer.
- In a mixing bowl, whip together the pudding mix and milk. Immediately pour over warm cake, using a spatula to spread it. Cover with plastic wrap and refrigerate for 3 hours (or overnight).
- When ready to serve, top with Cool whip and toasted coconut. Serve and enjoy!
Notes
- Cake Mix- use white cake mix if you can't find the french vanilla.
- Coconut- use our tutorial on how to toast coconut.
- Store in airtight container in refrigerator for up to 5 days.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
20Serving Size:
1 sliceAmount Per Serving: Calories: 121Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 125mgCarbohydrates: 14gFiber: 1gSugar: 12gProtein: 1g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.