Ingredients and Weight:
- 1 box white cake mix (15.25 oz)
- 1 box Coconut Cream Instant Pudding Mix (3.4 oz)
- 1/2 cup vegetable oil
- 1/4 cup water
- 3 eggs
- 1 can (14 oz) sweetened condensed milk
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 cup sweetened coconut flakes
Preparation Time:
20 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
3 (intermediate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). In a large bowl, combine cake mix, pudding mix, oil, water, and eggs. Beat on medium speed for 2 minutes, or until completely blended.
- Pour batter into a greased and floured 9x13 inch baking pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the pudding topping. In a large bowl, whisk together the condensed milk, cream cheese, and butter until smooth. Fold in the coconut flakes.
- Once the cake is finished baking, immediately poke holes all over the top with a fork. Pour the pudding topping evenly over the cake and refrigerate for at least 4 hours, or overnight.
Nutritional Information:
- Calories: 300 per slice
- Carbohydrates: 40g
- Protein: 5g
- Fat: 15g
Dish Characteristics:
- Moist and flavorful coconut cake
- Sweet and creamy pudding topping
- Topped with toasted coconut flakes
User Comments:
- "This cake is absolutely delicious! The coconut flavor is perfect, and the pudding topping is so creamy and rich."
- "I love how easy this cake is to make. It's perfect for any occasion."
- "The perfect dessert for a summer party or a special occasion."
Special Precautions and Tips:
- Make sure the cake is completely cool before pouring the pudding topping over it. This will prevent the pudding from melting.
- If you don't have a fork to poke holes in the cake, you can use a toothpick or even a straw.
- This cake can be stored in the refrigerator for up to 3 days.
