Moist Coconut Pudding Cake

Name: Moist Coconut Pudding Cake
Ingredients: 1 (18 ounce) 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 ounce) vanilla flavor instant pudding and pie filling mix; Topping; 1 (3 1/2 ounce) instant coconut pudding mix; 1 cup cold milk; 1 cup coconut flakes

11 ingredients

6 steps

Ingredients

1 (18 ounce) 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 ounce) vanilla flavor instant pudding and pie filling mix
Topping
1 (3 1/2 ounce) instant coconut pudding mix
1 cup cold milk
1 cup coconut flakes

Directions

1

Mix cake mix, water, vegetable oil and eggs.
2

Pour into a greased and floured 9 x 13 baking pan.
3

In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
4

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.
5

TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
6

Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.