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| COCONUT PUDDING CAKE | |
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1 pkg. (2 layer size) white cake mix 1 pkg. coconut or vanilla flavor instant pudding mix 4 eggs 1/2 c. water 1/4 c. oil 1 c. flaked coconut Blend all ingredients except coconut in large mixing bowl. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 15 minutes, remove and cool on racks, (or 9 x 13 inch or larger if cut in squares to serve.) FROSTING: 1 (8 oz.) can crushed pineapple, in juice 1 pkg. (4 serving size) coconut or vanilla instant pudding mix 1 (9 oz.) container frozen whipped topping, thawed 1 c. flaked coconut (optional) 1 c. nuts (optional) Combine crushed pineapple pudding mix and fold in 1 container frozen whipped topping. Add coconut and nuts if desired. | |
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recipe reviews #165450
Carllene (Florida) says:
I was perplexed by this recipe. It calls for 1 cup flaked coconut in the cake batter...but does not say what to do with it! Since my husband and I are not big fans of frosting, I sprinkled the coconut on top before baking. That is the only reason I gave this 4 stars. LOVE the cake!
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