Toasted Coconut Pudding Cake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is so yummy! And so easy! It's a nice change from chocolate. Well, maybe once in awhile! If you have trouble finding the toasted coconut instant pudding, and even I sometimes find it hard to find, you can choose from a couple of things. Purchase coconut instant pudding, or purchase vanilla instant pudding,toast some packaged coconut and toast it. The recipe for the frosting follows. Ingredients:
1 (18 ounce) yellow butter recipe cake mix (i use duncan hines) |
1 (3 ounce) box instant coconut pudding mix |
4 eggs, 1 at a time |
1/2 cup vegetable oil |
1 1/4 cups water |
1 1/2 cups sugar |
1/2 cup water |
1 tablespoon white syrup (such as karo) |
1 tablespoon butter (may need a little more) |
1 teaspoon vanilla |
1 (3 ounce) package coconut |
Directions:
1. Preheat oven to 350° & grease and flour lightly the baking pan.
2. Place all cake ingredients in a medium bowl, and blend, with mixer on low speed until ingredients are well combined. Mix for about 30-45 seconds. Then mix at high for about 2 minutes.
3. Bake in 13x9-inch pan for 32-35 minutes at 350° or until toothpick inserted in middle of cake comes out clean.
4. Coconut Glaze: Blend all glaze ingredients in medium saucepan. Cook, stirring constantly until the mixture begins to bubble. Add coconut.
5. Cool, then pour over cake.
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