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Coconut Pudding Cake
Looking for an easy dessert recipe that delivers impressive results? Make a delicious Coconut Pudding Cake with just a few ingredients! Moist cake with a creamy cool whip topping gets even better when you add a sprinkle of toasted coconut on top.
Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 40 mins
Servings: 20 servings
Calories: 121 kcal
Course:
Cake
Cuisine:
American
Ingredients
- 1 box French Vanilla Cake Mix plus ingredients to make according to package
- 1 package instant coconut cream pudding mix 3.4 ounce
- 2 cups milk
- 12 ounce Cool Whip thawed
- 1 cup Toasted Coconut
Instructions
- Prepare cake in a 13x9 according to package directions. Remove from oven and poke holes all over cake using the handle of a wooden spoon or a wooden skewer.
- In a mixing bowl, whip together the pudding mix and milk. Immediately pour over warm cake, using a spatula to spread it. Cover with plastic wrap and refrigerate for 3 hours (or overnight).
- When ready to serve, top with Cool whip and toasted coconut. Serve and enjoy!
Cup of Yum
Notes
- Cake Mix- use white cake mix if you can't find the french vanilla.
- Coconut- use our tutorial on how to toast coconut.
- Store in airtight container in refrigerator for up to 5 days.
Nutrition Information
Serving
1slice
Calories
121kcal
(6%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Cholesterol
4mg
(1%)
Sodium
125mg
(5%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 121
% Daily Value*
| Serving | 1slice | |
| Calories | 121kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 4mg | 1% |
| Sodium | 125mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.