Coconut Pudding Cake

Patricia Yates


I created this recipe from bits and pieces of other poke cakes. It is absolutely delicious and so easy to make. A friend of mine said it is the best cake he has ever eaten. I hope you will enjoy

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1 box
french vanilla cake mix
2 small
boxes of instant coconut pudding
28 oz
1 small
container of whipped topping
toasted coconut for top

Directions Step-By-Step

Prepare cake mix as directed. Pour into greased and floured 9 X 13 pan. Bake at 350 degrees 30 minutes. Test with toothpick. Allow cake to cool for 5 minutes, then poke holes into it with the handle of a wooden spoon
Prepare the instant pudding with 3 1/2 cups of milk and whisk until slightly thickened. Pour over hot cake.After cooled off, put into fridge and when completely cool t spread with whipped topping, and top with toasted coconut.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American