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coconut cream instant pudding or vanilla instant pudding
Combine cake mix, pudding mix, eggs, water, and oil in large bowl. Blend; then beat at medium speed for 2 minutes.
Stir coconut into batter.
Pour batter into a greased and floured 10 inch tube pan or Bundt pan.
Bake at 350 degrees for 50-55 minutes or until cake springs back when lightly pressed. Cool in pan 15 minutes. Remove from pan; cool on rack.
Serve with a lemon glaze or frost with a coconut frosting.