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Moist Coconut Pudding Cake Recipe

Moist Coconut Pudding Cake Recipe

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Ingredients:

Serving

1 (18 oz) yellow cake mix (2 layer)
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
2 cups cold milk
1 cup water
2 (3 1/2 oz) vanilla flavor instant pudding and pie filling mix
1 (3 1/2 oz) instant coconut pudding mix
1 cup cold milk
1 cup coconut flakes

Directions:

Mix cake mix, water, vegetable oil and eggs.
Pour into a greased and floured 9 x 13 baking pan.
In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	156.5 Kcal (655 kJ)
Calories from fat	98.83 Kcal
		% Daily Value*
Total Fat	10.98g	17%
Cholesterol	40.91mg	14%
Sodium	130.8mg	5%
Potassium	118.25mg	3%
Total Carbs	12.16g	4%
Sugars	7.69g	31%
Dietary Fiber	0.38g	2%
Protein	3.25g	7%
Iron	0.4mg	2%
Calcium	78.6mg	8%

Amount Per 100 g
Calories	126.17 Kcal (528 kJ)
Calories from fat	79.68 Kcal
		% Daily Value*
Total Fat	8.85g	17%
Cholesterol	32.98mg	14%
Sodium	105.45mg	5%
Potassium	95.33mg	3%
Total Carbs	9.8g	4%
Sugars	6.2g	31%
Dietary Fiber	0.3g	2%
Protein	2.62g	7%
Iron	0.3mg	2%
Calcium	63.3mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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