1 box yellow cake mix
1 box lemon instant pudding
1/4 c. oil
4 eggs
1 can fruit cocktail with juice
1 c. coconut
Beat with electric mixer or by hand 2 to 3 minutes. Pour
into a 9 x 13 inch pan. Sprinkle 1/2 cup brown sugar and 1/2
cup nuts on batter. Bake at 350 degrees for 45 minutes. Click
Here to Print this Recipe
Toasted Coconut Pudding Cake
1 box buttered yellow cake mix (Duncan Hines)
1 box toasted coconut instant pudding
4 eggs, one at a time
1/2 c. Wesson oil
1 1/4 c. water
Cook in oblong pan at 350 degrees.
Coconut Glaze
1-1/2 c. sugar
1/2 c. water
1 tbsp. white syrup
1 lump butter
1 tsp. vanilla
1 pkg. frozen coconut
1 pkg. Duncan Hines yellow cake mix
1 pkg. Jell-O lemon instant pudding
1 (16 oz.) can fruit cocktail
1 c. Angel Flake coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown sugar
1/2 c. walnuts, chopped
Blend cake mix and instant lemon filling together with
mixer. Add fruit cocktail, coconut and oil, then beat eggs
until foamy and add to cake mixture. Pour into 13 x 9 inch
greased cake pan. Sprinkle 1/2 cup light brown sugar and 1/2
cup chopped walnuts over batter. Bake at 350 degrees for 45
minutes.
Frosting
1/2 c. butter or oleo
1/2 c. granulated sugar
1/2 c. evaporated milk
Mix oleo, granulated sugar and evaporated milk. Boil for 2
minutes. Stir in 1-1/2 cups coconut. Pour on top of cake
(when cooled). Click Here
to Print this Recipe
