Best 11 My Coconut Angel Pudding Cake Recipes

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Embark on a tantalizing culinary journey with our ultimate guide to crafting the perfect coconut angel pudding cake. This heavenly dessert combines the delicate flavors of coconut and vanilla in a symphony of textures that will delight your taste buds. Whether you're a seasoned baker or a novice in the kitchen, our comprehensive guide will provide you with all the necessary knowledge and techniques to create this culinary masterpiece. Discover the secrets behind achieving a moist and fluffy cake, a creamy and luscious pudding filling, and a delicate coconut frosting that will transport you to a tropical paradise. With our expert tips and step-by-step instructions, you'll be able to impress your family and friends with this delectable treat that will leave them craving more.

Here are our top 11 tried and tested recipes!

CLASSIC ANGEL FLAKE COCONUT CAKE



Classic ANGEL FLAKE Coconut Cake image

Watch as yellow cake, coconut and pudding become BFFs in this Classic ANGEL FLAKE Coconut Cake recipe. A slice of this Classic ANGEL FLAKE Coconut Cake tastes great with your afternoon coffee or as a post-dinner treat.

Provided by My Food and Family

Categories     Home

Time 2h33m

Yield 18 servings

Number Of Ingredients 7

1 pkg. (2-layer size) yellow cake mix
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
1-1/4 cups cold milk, divided
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Meanwhile, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
  • Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

MOIST COCONUT PUDDING CAKE



Moist Coconut Pudding Cake image

AWESOME!! As each day goes by this pudding cake mellows and gets better. A very moist cake with a creamy custard on the bottom. This cake is lighter than it appears and would be a good after dinner dessert for guests.

Provided by Seasoned Cook

Categories     Dessert

Time 1h5m

Yield 14 serving(s)

Number Of Ingredients 10

1 (18 ounce) yellow cake mix (2 layer)
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
2 cups cold milk
1 cup water
2 (3 1/2 ounce) vanilla flavor instant pudding and pie filling mix
1 (3 1/2 ounce) instant coconut pudding mix
1 cup cold milk
1 cup coconut flakes

Steps:

  • Mix cake mix, water, vegetable oil and eggs.
  • Pour into a greased and floured 9 x 13 baking pan.
  • In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
  • 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.
  • TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
  • Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.

Nutrition Facts : Calories 385.2, Fat 17.5, SaturatedFat 5.5, Cholesterol 53.4, Sodium 574, Carbohydrate 52.8, Fiber 0.9, Sugar 36, Protein 4.9

LEMON COCONUT ANGEL FOOD CAKE



Lemon Coconut Angel Food Cake image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 10m

Yield 6 slices

Number Of Ingredients 4

1 store bought prepared angel food cake
1 jar, 9 to 11 ounces, lemon curd, found on jam and jelly aisle
1 lemon, zested
1 cup shredded coconut

Steps:

  • Place cake ring on a serving plate. Warm lemon curd over low heat and stir in lemon zest. Pour the warm sauce down over the cake in a slow stream, glazing it. Sprinkle shredded coconut liberally over the lemon-glazed cake and serve.

COCONUT ANGEL SQUARES



Coconut Angel Squares image

I have so many speedy dessert recipes, but this one is truly special. A friend shared it with me, and it immediately became the one I prefer because it tastes like a coconut cream pie with only a fraction of the work. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12-15 servings.

Number Of Ingredients 7

1 prepared angel food cake (8 to 10 ounces), cut into 1/2-inch cubes
1-1/2 cups cold 2% milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Place cake cubes in a greased 13-in. x 9-in. dish. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Add ice cream and 3/4 cup coconut; beat on low just until combined. , Spoon over cake cubes. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and chill for at least 1 hour. Refrigerate leftovers.

Nutrition Facts :

ORANGE-COCONUT ANGEL FOOD CAKE



Orange-Coconut Angel Food Cake image

Everyone who tries this luscious cake loves it, even those who aren't watching their weight. I have several cake recipes, but this is my favorite. -Betty Kinser, Elizabethton, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 14 servings.

Number Of Ingredients 9

1 package (16 ounces) angel food cake mix
1 cup cold water
1/3 cup orange juice
2 teaspoons orange extract, divided
1-3/4 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 tablespoon grated orange zest
1-1/4 cups sweetened shredded coconut, divided
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided

Steps:

  • In a large bowl, combine the cake mix, water, orange juice and 1 teaspoon orange extract. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Spoon into an ungreased 10-in. tube pan., Bake at 375° for 30-35 minutes or until lightly browned and entire top appears dry. Immediately invert pan onto a wire rack; cool completely, about 1 hour. Run a knife around sides of cake and remove from pan., In a small bowl, whisk milk and pudding mix for 2 minutes. Stir in orange zest and remaining orange extract. Let stand for 2 minutes or until soft-set. Fold in 3/4 cup coconut and 3/4 cup whipped topping., Split cake into three horizontal layers. Place bottom layer on a serving plate; top with half of the pudding mixture. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining whipped topping. Toast remaining coconut; sprinkle over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 222 calories, Fat 5g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 361mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

KEY LIME COCONUT ANGEL CAKE



Key Lime Coconut Angel Cake image

Who can resist this heavenly dessert when it's so easy to make?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 25m

Yield 16

Number Of Ingredients 8

1 box Betty Crocker™ white angel food cake mix
1 1/4 cups cold water
1 can (14 oz) sweetened condensed milk
1/3 cup Key lime or regular lime juice
1 teaspoon grated lime peel
1 container (12 oz) frozen whipped topping, thawed
1 cup flaked coconut
Sliced kiwifruit and strawberries, if desired

Steps:

  • Make cake mix as directed on package, using cold water. Cool cake completely. Cut cake horizontally into 3 layers. Place bottom layer, cut side up, on serving plate.
  • In large bowl, beat milk, lime juice and lime peel with wire whisk until smooth and thickened. Fold in whipped topping.
  • Spread 1 cup lime mixture evenly over top of first layer of cake. Place second layer of cake carefully on bottom layer; spread evenly with 1 cup lime mixture. Top with remaining layer of cake.
  • Frost top and side of cake with remaining lime mixture. Sprinkle with coconut. Garnish cake with kiwifruit and strawberries.

Nutrition Facts : Calories 270, Carbohydrate 46 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 35 g, TransFat 0 g

COCONUT PUDDING CAKE RECIPE - (4.4/5)



Coconut Pudding Cake Recipe - (4.4/5) image

Provided by á-24617

Number Of Ingredients 12

Cake:
1 package (18.25 ounce or so) yellow cake mix
1 package (3 1/2 ounce) vanilla or coconut instant pudding or pie filling
4 eggs
1 cup water
1/4 cup oil
1 cup flake coconut
Topping:
1 (3 1/2 ounce) package of instant coconut pudding mix
1 cup of cold milk
1 cup of coconut flakes
4 ounces of Cool Whip

Steps:

  • Cake: Combine cake mix, pudding mix, eggs, water and oil in large bowl. Blend, then beat at medium speed for 2 minutes. Stir in coconut into batter. Pour into greased or sprayed 9 x 13 or so baking pan. Bake at 350 degrees for 45-50 minutes or until cake springs back when lightly pressed. Cool in pan completely. Put in refrigerator for about an hour or two. Topping: Combine pudding mix & milk. Blend with mixer until combined. Fold in Cool Whip. Spread mixture onto cooled cake & cover with coconut flakes. Return to fridge until ready to serve.

COCONUT ANGEL FOOD CAKE



Coconut Angel Food Cake image

Snow angels make an appearance on the dessert table with a light-as-air angel food cake covered with drifts of fluffy coconut and topped with angel-shaped lollipops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 11

1 cup plus 1 tablespoon cake flour (not self-rising)
1 1/2 cups sugar
12 large egg whites, room temperature
1 tablespoon warm water
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
1/4 teaspoon pure coconut extract
Coconut Glaze
2 cups unsweetened large-flake coconut
Angel Lollipops, for garnish

Steps:

  • Preheat oven to 325 degrees, with rack in the lower third of oven. Sift together flour and 3/4 cup sugar 4 times.
  • Beat egg whites and warm water with a mixer on low speed until foamy, about 3 minutes. Add cream of tartar, vanilla, salt, and coconut extract. Raise speed to medium, and beat until soft peaks form, about 3 minutes. With machine running, add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy, but not dry, about 2 minutes.
  • Working in 3 batches, sift flour mixture over egg-white mixture, gently folding in each addition with a rubber spatula, being careful not to deflate egg whites.
  • Slowly pour batter into a 10-inch angel food cake pan. Gently run a knife through center of batter to release any air bubbles, and smooth using an offset spatula. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes.
  • Invert pan onto a wire rack. Let cake cool in pan, about 1 hour. Carefully run a knife around sides of cake to loosen, and turn out onto a large plate or cake stand.
  • Pour coconut glaze onto cake, and spread evenly using an offset spatula to cover completely. Gently press coconut onto cake. Let stand until set, about 1 hour. Garnish with lollipops.

CHOCOLATE PUDDING CAKE I



Chocolate Pudding Cake I image

This is a very quick and simple no bake dessert cake. I've been making it for years without a written recipe. I have also tried it with different flavors such as Coconut/Pineapple. This recipe lends itself well to experimentation. Note: If desired, chopped nuts may be added to the pudding before spreading over cake, or may be sprinkled over the top of the pudding before adding the whipped topping layer.

Provided by LMDINCO

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Yield 24

Number Of Ingredients 4

1 (10 inch) angel food cake
1 (5.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (1.55 ounce) bar milk chocolate

Steps:

  • Tear angel food cake into bite size pieces into a 9x13 inch cake pan (preferably glass).
  • Prepare chocolate pudding as directed on package. Gently spread over the top of cake pieces, spreading to edges of pan.
  • Carefully spread whipped topping over chocolate pudding, spreading to edges of pan and taking care not to mix with pudding.
  • Using a cheese grater or vegetable peeler, grate chocolate bar over the whipped topping.
  • Chill until ready to serve, at least one hour.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 17.4 g, Cholesterol 0.4 mg, Fat 3.1 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 207 mg, Sugar 7.8 g

WATERGATE ANGEL LUSH



Watergate Angel Lush image

They love Watergate salad. They love Angel Lush. So they'll definitely love a dessert featuring angel food cake, marshmallows and pistachio-flavor pudding.

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 10 servings

Number Of Ingredients 7

1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
2 cans (8 oz. each) crushed pineapple in juice, undrained
1 cup JET-PUFFED Miniature Marshmallows
1/2 cup chopped pecans
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (10 oz.) round angel food cake
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

  • Mix pudding mix and pineapple in large bowl. Add marshmallows and nuts; mix well. Gently stir in 1-1/2 cups COOL WHIP.
  • Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; top with 1-1/2 cups pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer.
  • Frost side and top of cake with remaining COOL WHIP. Refrigerate at least 1 hour. Sprinkle with coconut just before serving.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 0 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

ORANGE-COCONUT ANGEL FOOD CAKE



Orange-Coconut Angel Food Cake image

This low-fat angle food cake is not your typical tasteless cake. The orange custard and the coconut add much-needed flavor to the cake. This makes a great summer treat that is very easy to assemble.

Provided by Cooking to Perfecti

Categories     Dessert

Time 1h15m

Yield 14 serving(s)

Number Of Ingredients 9

1 (16 ounce) package angel food cake mix (or homemade angel food cake)
1 cup water
1/3 cup fresh orange juice
2 teaspoons orange extract, divided
1 (3 1/2 ounce) package French vanilla instant pudding
1 1/4 cups skim milk
1 tablespoon grated orange rind
2 cups sweetened flaked coconut, divided
3 1/4 cups frozen whipped topping (can be fat free)

Steps:

  • Preheat oven to 350°.
  • Prepare angle food cake batter and use 1 cup water and 1/3 cup orange juice for liquids, instead of what the package indicates.
  • Fold in 1 teaspoon of the orange extract.
  • Pour into 10-inch ungreased tube pan and spread evenly.
  • Break air pockets by cutting through the batter with a knife.
  • Bake on lowest rack for 30 minutes, or until cake springs back when lightly touched in the center.
  • Remove cake from oven; invert pan and let cake cool completely up side down in pan.
  • Loosen cake from sides of pan using a long spatula; remove from pan.
  • Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside.
  • In a small bowl, prepare instant pudding mix according to package directions, using skim milk.
  • Stir in remaining 1 teaspoon orange extract and orange rind.
  • Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
  • Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture.
  • Repeat with remaining cake layers, ending with top cake layer.
  • Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut.
  • Store loosely covered in refrigerator until served.
  • **Recipe can be revised according to package directions of cake mix and pudding**.

Nutrition Facts : Calories 283.2, Fat 9.4, SaturatedFat 8.1, Cholesterol 0.4, Sodium 393.3, Carbohydrate 46.5, Fiber 0.8, Sugar 31.2, Protein 4.4

Tips:

  • Use fresh coconut: Fresh coconut meat adds a more intense coconut flavor to the cake. If you don't have fresh coconut, you can use unsweetened shredded coconut, but the flavor will be less pronounced.
  • Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a water bath: Baking the cake in a water bath helps to keep it moist and prevents it from drying out.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
  • Use a cream cheese frosting: Cream cheese frosting is a classic pairing for coconut cake. It's rich, creamy, and tangy, and it perfectly complements the sweetness of the cake.

Conclusion:

Coconut angel pudding cake is a delicious and decadent dessert that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. Whether you like it classic or with a twist, this cake is sure to be a hit. So next time you're looking for a special dessert, give coconut angel pudding cake a try. You won't be disappointed!

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