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Toasted Coconut Pudding Cake

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“This is so yummy! And so easy! It's a nice change from chocolate. Well, maybe once in awhile! If you have trouble finding the toasted coconut instant pudding, and even I sometimes find it hard to find, you can choose from a couple of things. Purchase coconut instant pudding, or purchase vanilla instant pudding,toast some packaged coconut and toast it. The recipe for the frosting follows.”

Ingredients Nutrition

  • 1 (18 ounce) yellow butter recipe cake mix (I use Duncan Hines)
  • 1 (3 ounce) box instant coconut pudding mix
  • 4 eggs, 1 at a time
  • 12 cup vegetable oil
  • 1 14 cups water
  • Coconut Glaze
  • 1 12 cups sugar
  • 12 cup water
  • 1 tablespoon white syrup (such as Karo)
  • 1 tablespoon butter (may need a little more)
  • 1 teaspoon vanilla
  • 1 (3 ounce) package coconut


  1. Preheat oven to 350° & grease and flour lightly the baking pan.
  2. Place all cake ingredients in a medium bowl, and blend, with mixer on low speed until ingredients are well combined. Mix for about 30-45 seconds. Then mix at high for about 2 minutes.
  3. Bake in 13x9-inch pan for 32-35 minutes at 350° or until toothpick inserted in middle of cake comes out clean.
  4. Coconut Glaze: Blend all glaze ingredients in medium saucepan. Cook, stirring constantly until the mixture begins to bubble. Add coconut.
  5. Cool, then pour over cake.

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