Moist Coconut Cake
Super moist and delicious.
Yield
16 servingsPrep
10 minCook
35 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 1 ⅓ | cups |
water
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
vegetable oil
|
|
| 2 | cups |
coconut
|
*
|
| 1 | cup |
walnuts
or pecans, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 315 | ml |
water
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
vegetable oil
|
|
| 473 | ml |
coconut
|
*
|
| 237 | ml |
walnuts
or pecans, chopped |
|
Directions
Blend cake mix, pudding mix, water, oil and eggs in large mixer bowl.
Beat at medium speed for 4 minutes.
Stir in coconuts and nuts.
Pour into 3 greased and floured 9 inch layer pans.
Bake at 350℉ (180℃) F for 35 minutes, Cool in pans for 15 minutes; remove and cool on rack.
