coconut pudding cake
I started out making my regular coconut cake and before I knew it I was out of cream for my icing, so then I came up with this instead. And I'm glad I did! Yummy! I hope everyone tries it.
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prep time
30 Min
cook time
25 Min
method
Bake
yield
6 to 8 or more
Ingredients
- 1 box white cake mix
- - all the ingredients for cake mix
- 2 teaspoons coconut extract
- 1 cup coconut flakes sweetened
- PUDDING
- 1 can coconut milk, unsweetened
- 1 can sweetened condensed milk
- 2 cups confectioners' sugar more if needed
- 3 tablespoons corn starch
- 1 teaspoon coconut extract
- 2 to 3 cups coconut
How To Make coconut pudding cake
-
Step 1Mix all the ingredients for the cake mix, add coconut extract and coconut. Pour in a sheet cake pan greased or sprayed. Or for a thicker cake use a 9x13 cake pan. Put in a preheated 350 degree oven. Bake until tooth pick inserted comes out clean. Remove from oven and poke holes in it with a wooden spoon handle. Set aside.
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Step 2Mix the sugar and corn starch together so it won't clump in the pot.
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Step 3Mix all the ingredients except the coconut extract and coconut in a medium sauce pan, stir continuously until sauce becomes thickened, if it costs the back of the spoon it's thickened. Add extract. Remove from heat and pour over the holey cake covering it. Then sprinkle coconut on top. Let cool, then cover and chill before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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