Moist Coconut Pudding Cake Recipe

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Moist Coconut Pudding Cake
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  1. Mix cake mix, water, vegetable oil and eggs.
  2. Pour into a greased and floured 9 x 13 baking pan.
  3. In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
  4. Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
  5. TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
  6. Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 156.5 Kcal (655 kJ)
Calories from fat 98.83 Kcal
% Daily Value*
Total Fat 10.98g 17%
Cholesterol 40.91mg 14%
Sodium 130.8mg 5%
Potassium 118.25mg 3%
Total Carbs 12.16g 4%
Sugars 7.69g 31%
Dietary Fiber 0.38g 2%
Protein 3.25g 7%
Iron 0.4mg 2%
Calcium 78.6mg 8%
Amount Per 100 g
Calories 126.17 Kcal (528 kJ)
Calories from fat 79.68 Kcal
% Daily Value*
Total Fat 8.85g 17%
Cholesterol 32.98mg 14%
Sodium 105.45mg 5%
Potassium 95.33mg 3%
Total Carbs 9.8g 4%
Sugars 6.2g 31%
Dietary Fiber 0.3g 2%
Protein 2.62g 7%
Iron 0.3mg 2%
Calcium 63.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4
  • 4

Good Points

  • saturated fat free,
  • low sodium

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