COCONUT PUDDING CAKE
Ingredients:
| 1 package | (18.25 ounce or so) yellow cake mix |
| 1 package | (3 1/2 ounce) vanilla or coconut instant pudding or pie filling |
| 4 | eggs |
| 1 cup | water |
| 1/4 cup | oil |
| 1 cup | flake coconut |
| topping: | |
| 1 | (3 1/2 ounce) package of instant coconut pudding mix |
| 1 cup | of cold milk |
| 1 cup | of coconut flakes |
| 4 ounces | of cool whip |
Directions:
Combine cake mix, pudding mix, eggs, water and oil in large bowl. Blend, then beat at medium speed for 2 minutes.
Stir in coconut into batter. Pour into greased or sprayed 9 x 13 or so baking pan. Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly pressed. Cool in pan completely. Put in refrigerator for about an hour or two. Topping
Combine pudding mix & milk. Blend with mixer until combined. Fold in Cool Whip. Spread mixture onto cooled cake & cover with coconut flakes. Return to fridge until ready to serve.
Cakes / Cakes