Saturday, January 04, 2014

#3002 - Coconut Pudding Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
1 - 3.5oz box Jell-O vanilla OR coconut cream INSTANT pudding mix
4 eggs
1 cup water
1/4 cup canola oil
1 1/3 cups Baker's angelflake coconut + extra for sprinkling

In a mixer add cake mix, pudding mix, eggs, water and canol oil--beat until mixed, then beat on medium speed for 4 minutes. Remove from mixer--add 1 1/3 cups of coconut--stir until mixed. Pour batter into a greased 10" tube cake pan. Bake at 350 degrees for 50-55 minutes--press lightly with your finger to test if done (if it springs back, it's done). Cool for 15 minutes, then loosen and invert on to a cake plate. Cool completely. Frost or glaze as desired, then sprinkle more coconut over the frost or glaze.

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