AuthorRetroRuth
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From Jell-O Pudding Advertisement

Tested Recipe!

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 1 package yellow cake mix2-layer size
 1 package Coconut Cream flavor instant pudding4-serving size
 4 eggs
 1 cup water
 ¼ cup oil
 1 ⅓ cups Coconut
 1 tbsp honey

1

Combine cake mix, pudding mix, eggs, water, and oil in large mixer bowl. Blend; then beat at medium speed of electric mixer for 2 minutes. Set aside ¼ cup coconut; stir the remaining coconut into the batter. Pour into a greased and floured 10-inch tube or Bundt pan. Bake at 350° for 50 to 55 minutes or until cake springs back when lightly pressed.

2

Cool in pan 15 minutes. Remove from pan; cool on a rack. Brush top of the cake with honey; sprinkle with reserved coconut.

Ingredients

 1 package yellow cake mix2-layer size
 1 package Coconut Cream flavor instant pudding4-serving size
 4 eggs
 1 cup water
 ¼ cup oil
 1 ⅓ cups Coconut
 1 tbsp honey

Directions

1

Combine cake mix, pudding mix, eggs, water, and oil in large mixer bowl. Blend; then beat at medium speed of electric mixer for 2 minutes. Set aside ¼ cup coconut; stir the remaining coconut into the batter. Pour into a greased and floured 10-inch tube or Bundt pan. Bake at 350° for 50 to 55 minutes or until cake springs back when lightly pressed.

2

Cool in pan 15 minutes. Remove from pan; cool on a rack. Brush top of the cake with honey; sprinkle with reserved coconut.

Coconut Pudding Cake

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