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.


  • 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


  1. 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.
  2. 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).
  3. When ready to serve, top with Cool whip and toasted coconut. Serve and enjoy!


  • 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:



Serving Size:

1 slice

Amount 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.

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