Real Recipes From Real Home Cooks ®

~ my coconut angel pudding cake ~

(1 rating)
Recipe by
Cassie *
Somewhere, PA

I had a store bought Angel food cake, that I needed to 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. Enjoy!

(1 rating)
yield 12 serving(s)
prep time 10 Min
cook time 5 Min
method Stove Top

Ingredients For ~ my coconut angel pudding cake ~

  • 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 lg
    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.