MOIST COCONUT PUDDING CAKE
AWESOME!! As each day goes by this pudding cake mellows and gets better. A very moist cake with a creamy custard on the bottom. This cake is lighter than it appears and would be a good after dinner dessert for guests.
Provided by Seasoned Cook
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Mix cake mix, water, vegetable oil and eggs.
- Pour into a greased and floured 9 x 13 baking pan.
- In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
- 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.
- TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
- Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.
Nutrition Facts : Calories 385.2, Fat 17.5, SaturatedFat 5.5, Cholesterol 53.4, Sodium 574, Carbohydrate 52.8, Fiber 0.9, Sugar 36, Protein 4.9
ANGEL PUDDING
When I first saw this simple recipe I knew it was one I wanted to try. You see, Butterfinger is one of my favorite candy bars... and the more chocolate the better! Toss in some angel food cake and you've got a real winner! This would be a great way to introduce kids to the kitchen.
Provided by Verlene Feijo( pronounce-Fay-Joe)
Categories Puddings
Time 20m
Number Of Ingredients 5
Steps:
- 1. Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare chocolate and vanilla puddings with cold milk according to the package directions.
- 2. Spread prepared chocolate pudding over cake cubes in the dish . Top with Half the crushed candy . Distriute remaining cake cubes over candy and top with vanilla pudding and remaining candy. Chill till serving time.
~ MY COCONUT ANGEL PUDDING CAKE ~
I had a store bought Angel food cake, that I needed to use...so I decided I would make a no bake type dessert, with the cake and a scratch coconut pudding....might I add, the family was quite pleased. Enjoy!
Provided by Cassie *
Categories Puddings
Time 15m
Number Of Ingredients 11
Steps:
- 1. Make pudding: In a med saucepan, mix together the sugar, flour and salt. Over medium heat, whisk in the milk and bring to a boil, stirring constantly until thickened. Remove from heat, pour a little hot mixture into the egg yolks to temper, stirring constantly.
- 2. Pour tempered eggs back into pudding mixture, whisking and bring back to another boil, stirring constantly for 1 minute. Remove from heat and stir in the butter, vanilla and 1 cup coconut.
- 3. In a 9 x 13 dish or a 4 quart casserole dish, add half the cake pieces, spreading evenly. Sprinkle evenly with 1/4 cup coconut, then pour half the pudding evenly over the cake. Spread remaining cake over pudding and spread remaining pudding over cake. Sprinkle with another 1/4 cup coconut. Cover and place in refrigerator for a few hours.
- 4. Toast remaining coconut.
- 5. Spread whipped cream over top and sprinkle with toasted coconut. Keep chilled until ready to serve.
PINEAPPLE-COCONUT ANGEL FOOD CAKE
I found this recipe at a local paper and adapted it to suit my family's tastes. A friend who doesn't cook much took this cake to a family gathering, and they thought she was an overnight gourmet! -Donna Quinn of Salem, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cake mix, pineapple and coconut extract. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. For topping, in a large bowl, beat the cream cheese, confectioners' sugar and pineapple extract until smooth. Fold in whipped topping. Frost top and sides of cake. Sprinkle with coconut.
Nutrition Facts : Calories 178 calories, Fat 4g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 254mg sodium, Carbohydrate 31g carbohydrate, Fiber 1g fiber), Protein 4g protein.
COCONUT-PECAN PUDDING CAKE
Make any event a special occasion by preparing this delicious Coconut-Pecan Pudding Cake. It's perfect for birthday parties, potlucks-or any time, really!
Provided by My Food and Family
Categories Home
Time 50m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Grease and flour three 9-inch round pans. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with mixer until blended. Stir in coconut and nuts.
- Pour into prepared pans.
- Bake 35 min. or until toothpick inserted in centers comes out clean. (Do not underbake.) Cool 15 min. Remove from pans to wire racks; cool completely. Fill and frost as desired. (Nutrition information is for unfrosted cake.)
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
COCONUT ANGEL FOOD CAKE
Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees, with rack in the lower third of oven. Sift together flour and 3/4 cup sugar 4 times.
- Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract. Raise speed to medium, and beat until soft peaks form, about 3 minutes. With machine running, add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy, but not dry, about 2 minutes.
- Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
- Slowly pour batter into a 10-inch angel food cake pan. Gently run a knife through center of batter to release any air bubbles, and smooth using an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
- Invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
- Pour coconut glaze onto cake, and spread evenly using an offset spatula to cover completely. Gently press coconut onto cake. Let stand until set, about 1 hour. Garnish with lollipops.
KEY LIME COCONUT ANGEL CAKE
Who can resist this heavenly dessert when it's so easy to make?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
- In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
- Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
- Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.
Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 0 g
CHOCOLATE ANGEL FLUFF
Whip up this Chocolate Angel Fluff and experience a bite of heaven when you take a bite! Chocolate pudding, angel food cake and perfectly chopped pecans make this an ideal topping for your favorite cake recipe and more.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix and bowl in medium bowl with whisk 2 min. Stir in COOL WHIP.
- Place cake cubes in medium serving bowl; cover with pudding mixture, sealing to edge of bowl. Top with nuts.
- Refrigerate 1 hour.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
COCONUT PUDDING CAKE RECIPE - (4.4/5)
Provided by á-24617
Number Of Ingredients 12
Steps:
- Cake: Combine cake mix, pudding mix, eggs, water and oil in large bowl. Blend, then beat at medium speed for 2 minutes. Stir in coconut into batter. Pour into greased or sprayed 9 x 13 or so baking pan. Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly pressed. Cool in pan completely. Put in refrigerator for about an hour or two. Topping: Combine pudding mix & milk. Blend with mixer until combined. Fold in Cool Whip. Spread mixture onto cooled cake & cover with coconut flakes. Return to fridge until ready to serve.
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