Ingredients for Toasted Coconut Pudding Cake
- Butter Recipe Cake Mix
- Instant Coconut Pudding Mix
- 2 large eggs
- Vegetable Oil
- Water
- 1 ½ cups granulated sugar
- White Syrup
- 1/4 cup unsalted butter
- Vanilla
- 1/2 cup toasted shredded coconut (or more, to taste)
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How to Make Toasted Coconut Pudding Cake
- Preheat oven to 350°F (175°C). Grease and lightly flour a 13x9 inch baking pan.
- In a medium bowl, combine all cake ingredients. Beat with an electric mixer on low speed until just combined.
- Mix on low for 30-45 seconds, then increase speed to high and beat for 2 minutes.
- Pour batter into the prepared pan and bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the coconut glaze: In a medium saucepan, combine all glaze ingredients.
- Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.
- Stir in the toasted coconut.
- Remove from heat and let the glaze cool slightly before pouring it over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
244g
Fat
46g
Carbs
28g
