Coconut Pudding Cake - Italian cakes

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By Domenica

Coconut Pudding Cake


		INGREDIENTS: 1 package yellow cake mix -- (2-layer size) 1 package vanilla instant pudding & filling -- or coconut cream -- (4-serving size) 4 Eggs 1 cup water 1/4 cup oil 1 1/3 cups Baker's Angel Flake coconut 1 tablespoon honey -- heated	Other recipes Other photo
		RECIPE: Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl. Blend; then beat at medium speed of electric mixer for 2 minutes. Set aside 1/4 cup coconut for garnish. Stir remaining coconut into batter. Pour into a greased and floured 10" tube pan. Bake at 350 degrees for 50 to 55 minutes or until cake springs back when lightly pressed. Cool in pan about 15 minutes. Remove from pan and finish cooling on rack. Brush top of cake with honey; sprinkle with reserved coconut.