Moist Coconut Pudding Cake

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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

Instructions

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.

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