I don’t know about you, but I am a huge fan of tropical anything – except mangoes, for some reason. Anyway, this coconut cake is a bit of a ‘cheater’ recipe, inasmuch as a cake mix and instant pudding are used, but oh, it is really very good.
I’ve made it as a cake in any and all sizes, from jumbo to mini cupcakes, and have even baked it in a loaf pan, then cooled, thinly sliced and toasted the frosting-free cake to enjoy as a cookie with a cup of hot tea.
1 box white cake mix
1 pkg. 3.4 oz instant coconut pudding
1 cup water
1/3 cup oil (I usually substitute melted butter for the oil)
2 tsp coconut flavoring, or vanilla extract, or vanilla paste
1 1/3 cup flaked coconut (sweetened, but to reduce the sugar, unsweetened is fine)
Preheat oven to 350*. Prepare baking pans – line cupcake tins, spray cake pans with my personal favorite Baker’s Joy, or line sheet pans with parchment paper.
In large bowl, mix cake mix, dry instant pudding, water, oil (or melted butter), eggs and extract/flavoring. Beat about two minutes, then add coconut, mixing just until well blended.
Pour batter into prepared bakeware. Bake for 25 minutes for cake, or until top springs back from light pressure and top is golden.
Serve with fresh fruit, drizzle with chocolate, add a scoop of ice cream, or frost with coconut, vanilla or chocolate frosting and sprinkle generously with flaked coconut.
I’d love to hear how the recipe worked for you – did you serve it for a special occasion? Did you dress it up or scale it down?
Oh, and as you already know, even though I sometimes mention brand names, I do not in any way benefit from doing so. I just have a few tried and true ingredients, tools or gadgets that I’m happy to specify in the hope you, too, find them to be helpful.