Coconut pudding cake

Coconut Pudding Cake

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Gina Collier


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.


☆☆☆☆☆ 0 votes

6 to 8 or more
30 Min
25 Min


  • 1 box
    white cake mix
  • ·
    all the ingredients for cake mix
  • 2 tsp
    coconut extract
  • 1 c
    coconut flakes sweetened

  • 1 can(s)
    coconut milk, unsweetened
  • 1 can(s)
    sweetened condensed milk
  • 2 c
    confectioners' sugar more if needed
  • 3 Tbsp
    corn starch
  • 1 tsp
    coconut extract
  • 2 to 3 c

How to Make Coconut pudding cake


  1. Mix 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.
  2. Mix the sugar and corn starch together so it won't clump in the pot.
  3. Mix 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.

Printable Recipe Card

About Coconut pudding cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy

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