Creamy Coconut Dessert
What is it that keeps coconut cake on the favorites list? Is it the tropical flavors? The lightness of the whipped topping? The beautiful presentation? The only way to find out is to bake and enjoy this cake — often. Note: Be sure to use pudding that calls for milk.
INGREDIENTS | SERVES 8
- 1 18.25-ounce box yellow cake mix
- 2 tablespoons water
- 1 cup shredded sweetened coconut
- 1 egg
- ½ cup butter
- 1 3.9-ounce package instant lemon pudding plus ingredients called for on box
- 1 12-ounce tub nondairy whipped topping
Preheat oven to 350°F. Grease and flour 9″ × 13″ cake pan. Set aside.
Combine all ingredients except pudding and whipped topping in a large mixing bowl and combine using a wooden spoon.
Press dough into pan so that it is evenly distributed and about ¼″ thick. Bake for 20 minutes. Allow to cool completely in the pan.
Meanwhile, mix lemon pudding according to package instructions.
When cake is cool, layer pudding on top of crust. Dollop nondairy whipped topping on top of the pudding.
