~ My Coconut Angel Pudding Cake ~

Cassie *


I had a store bought Angel food cake, that I needed to use...so I decided I would make a no bake type dessert, with the cake and a scratch coconut pudding....might I add, the family was quite pleased.



★★★★★ 1 vote

10 Min
5 Min
Stove Top


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  • 1/2 c
  • 1 c
  • 1/4 tsp
  • 2 c
  • 1 c
    evaporated milk
  • 4
    egg yolks
  • 2 Tbsp
  • 11/2 tsp
  • 21/2 c
    coconut - divided
  • 1
    bought or prepared angel food cake, torn into bite sized pieces
  • 1 large
    cool whip or make your own

How to Make ~ My Coconut Angel Pudding Cake ~


  1. Make pudding:

    In a med saucepan, mix together the sugar, flour and salt. Over medium heat, whisk in the milk and bring to a boil, stirring constantly until thickened. Remove from heat, pour a little hot mixture into the egg yolks to temper, stirring constantly.
  2. Pour tempered eggs back into pudding mixture, whisking and bring back to another boil, stirring constantly for 1 minute. Remove from heat and stir in the butter, vanilla and 1 cup coconut.
  3. In a 9 x 13 dish or a 4 quart casserole dish, add half the cake pieces, spreading evenly. Sprinkle evenly with 1/4 cup coconut, then pour half the pudding evenly over the cake.

    Spread remaining cake over pudding and spread remaining pudding over cake. Sprinkle with another 1/4 cup coconut. Cover and place in refrigerator for a few hours.
  4. Toast remaining coconut.
  5. Spread whipped cream over top and sprinkle with toasted coconut. Keep chilled until ready to serve.

Printable Recipe Card

About ~ My Coconut Angel Pudding Cake ~

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

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