Ever since boxed cake mix came along, it’s been used for all sorts of interesting things besides just plain cake.
Today, we’re transforming plain yellow cake into Coconut Pudding Cake.
AuthorRetroRuth
From Jell-O Pudding Advertisement
Tested Recipe!
[cooked-sharing]
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.
Cool in pan 15 minutes. Remove from pan; cool on a rack. Brush top of the cake with honey; sprinkle with reserved coconut.
Ingredients
Directions
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.
Cool in pan 15 minutes. Remove from pan; cool on a rack. Brush top of the cake with honey; sprinkle with reserved coconut.
Notes
I was really looking forward to this. I like coconut a lot.
Almond Joy and Mounds are my favorite candy bars, and one of the things I (ahem) “borrow” out of the kids’ bags when they return from trick-or-treating.
And mixing this up, it smelled delightfully of coconut.
The bundt pan choice means this cake is really going to be focused on the moist cake, not on a sugary frosting.
“I don’t think you have any pudding or coconut shirts, right?”
“How about that ‘It’s Five O’Clock Somewhere’ shirt? That’s tropical.”
“Go for it.”
“This is really good! Definitely moist.”
“How much does it taste like coconut? It smelled pretty strong.”
“Ehh… fairly mild, I guess. But it’s a nice cake.”
Verdict: Moist and tasty. Not much like coconut.
From tasting notes:
Not very much coconut flavor but it was definitely moist, moist enough that it didn’t need more than that sprinkle of coconut on top. Didn’t get any taste of honey.
It’s funny how coconut desserts often lack a real intense taste of coconut. One can order extracts (not just coconut, but orange, raspberry, etc.) online and add a drop to boost the flavor.
Or I should say ‘flavorings’, not just extracts, because flavorings are made with chemicals.
Mm… I dislike coconut, but I bet this would be quite tasty with any pudding flavor. Maybe butterscotch or orange… This is going on my ‘try this’ list.
I love that coconut jello pudding! I may have to try this. I’m really digging Buzz’s chest hair in that shirt, LOL. 🙂
To add more coconut flavor, try replacing the 1/4 cup (veg) oil for coconut oil.
Coconut oil is more healthful too!
LOL, I’m with you!
I’ve made this ‘Coconut-Kissed Velvet Pound Cake” that uses a white cake mix & a can of coconut milk several times, it’s quite tasty-
http://www.pillsbury.com/recipes/coconut-kissed-velvet-pound-cake/1ab397ae-087b-41b0-b21f-87da50cbc88a
The pudding cake was always around our house. Different cake mixes, different puddings. The best was yellow cake with lemon pudding. Mom mixed Realemon lemon juice with confectioner’s sugar to make a thick pourable glaze she dribbled over the cake. It would dry to a slightly crackly finish. My dad loved to grab a slice just before bed. I now make it with lemon zest in the cake mix and fresh lemon juice for the glaze. Still a pretty good quick cake for potlucks et al.