Blitz coconut cake with vanilla pudding

Ingredients

For the Cake:

• 1 box white or yellow cake mix (plus eggs, oil, and water as directed)
• 1/2 teaspoon coconut extract (optional, for added flavor)
• 1 cup sweetened shredded coconut

For the Pudding Layer:

• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold milk

Toppings:

• Whipped cream or whipped topping
• Toasted coconut or extra shredded coconut for garnish

Instructions

1. Bake the cake:
   Prepare the cake mix according to package directions. Stir in the coconut extract and 3/4 cup of shredded coconut. Pour into a greased 9×13-inch pan and bake as directed. Let cool completely.
2. Make the pudding:
   In a bowl, whisk together the instant vanilla pudding mix and cold milk. Let it set for 5 minutes until thickened.
3. Assemble the cake:
   Once the cake is cooled, spread the vanilla pudding evenly over the top. Then spread a layer of whipped topping over the pudding.
4. Add the final touch:
   Sprinkle with remaining shredded coconut or toasted coconut for extra texture and flavor.
5. Chill and serve:
   Refrigerate for at least 1 hour before serving to let everything set and flavors meld.

Tips & Variations

• Make it extra coconutty: Use coconut milk in place of regular milk in the pudding for deeper flavor.
• Try it tropical: Add crushed pineapple between the pudding and whipped topping layers.
• Want a crunch? Garnish with toasted nuts or coconut chips.
• Individual servings: Make it in cupcake liners or mini trifle cups for a party-friendly version.

Final Thoughts

This Blitz Coconut Cake with Vanilla Pudding proves that quick desserts can still be showstoppers. It’s light, luscious, and full of flavor — a guaranteed hit whether you’re making it for family dinner or your next celebration. Keep this recipe in your back pocket for when you need a no-stress, crowd-pleasing dessert that tastes like sunshine on a plate.

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