Coconut Cake - 1 Recipe - Cooking Index
Coconut Cake - 1 Recipe - Cooking Index
| 1 | Toasted coconut pudding* | |
| 1 cup | 237ml | Water |
| 1 | White cake mix | |
| 1/2 cup | 118ml | Salad oil |
| 4 | Eggs | |
| 1 | White frosting mix | |
| 3/4 cup | 69g / 2.4oz | Coconut - shredded |
* 3 3/8 ounce size
Preheat oven to 350F. Grease and flour a 13 x 9 x 2 inch cake pan.
In a small bowl soften pudding in water.
In a mixing bowl beat cake mix and oil; add eggs and beat 4 minutes. Add softened pudding; mix well. Pour into prepared pan and bake for 35 to 40 minutes. Cool cake on rack.
Prepare frosting mix according to directions on the package. Frost cake and sprinkle with shredded coconut.
Source:
the Hershey Kitchens
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.