Zutaten für Easy Coconut Cream Cake
- White Cake Mix
- Eggs
- Oil
- Water
- Poppy Seed
- 1 teaspoon coconut extract
- 1 cup milk (any kind)
- Instant Coconut Cream Pudding Mix
- Frozen Whipped Topping
- Flaked Coconut
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Zubereitung von Easy Coconut Cream Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare your favorite boxed cake mix according to package directions. Add 1 tablespoon of poppy seeds and 1 teaspoon of coconut extract to the batter before mixing.
- Pour batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake cools, prepare the coconut cream filling: In a medium bowl, whisk together 1 cup of milk (any kind) and 3.4 oz instant vanilla pudding mix until smooth and creamy (about 2 minutes).
- Once the cake is completely cool, spread the coconut cream filling evenly over the top.
- Top with 8 oz of whipped topping, spreading evenly.
- Sprinkle generously with sweetened shredded coconut.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
160g
Fat
50g
Carbs
19g
