Moist Coconut Pudding Cake
Indulge in the tropical bliss of this Moist Coconut Pudding Cake, a decadent dessert that’s both rich and refreshingly light. Perfectly moist and bursting with coconut flavor, this cake combines sweetened shredded coconut, creamy coconut milk, and an irresistible coconut pudding topping to create a symphony of textures and flavors. The cake is baked to golden perfection, then layered with a luscious coconut pudding frosting and topped with toasted coconut flakes for a delightful crunch. With its tender crumb and luxurious whipped cream garnish, this easy-to-make cake is a show-stopping treat ideal for any occasion—whether it’s a casual weeknight dessert or the star of your next celebration. Serve it chilled for a refreshing finish, and watch it disappear in no time!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Coconut milk
- 0.5 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 cup Sweetened shredded coconut
- 1 3.4-ounce box Instant coconut pudding mix
- 1.5 cups Whipping cream
- 2 tablespoons Powdered sugar
- 0.5 cup Toasted shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In another large bowl, combine the coconut milk, melted unsalted butter, and vanilla extract. Stir until well mixed.
Add the eggs to the wet mixture and beat well until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring only until a smooth batter forms. Do not overmix.
Fold in the sweetened shredded coconut to the batter.
Pour the batter into the prepared pan and use a spatula to spread it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, whisk together the instant coconut pudding mix and whipping cream in a bowl until thickened. Refrigerate until ready to use.
Remove the cake from the oven and allow it to cool completely on a wire rack.
Once the cake is cool, spread the coconut pudding mixture evenly over the cake as frosting.
In a small bowl, whip the cream with powdered sugar until soft peaks form. Add dollops of whipped cream over the pudding layer or serve on the side.
Sprinkle the top of the cake with toasted shredded coconut for garnish.
Slice and serve. Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
4489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 158.6 g | 793% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 528.7 g | 192% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 334.3 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 128 mg | 10% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
