Coconut Pudding Cake Recipe

Name: Coconut Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup FOR PUDDING: SUGAR (MINUS 2 TBLS); 1/4 cup FLOUR; 1/8 teaspoon SALT; 3 l EGG YOLKS; 1 1/4 cups MILK; 3 tablespoons BUTTER; 1 1/2 tablespoons VANILLA; 3 cups FOR CAKE: CAKE FLOUR; 1 1/2 teaspoons BAKING POWDER; 1 teaspoon SALT; 1/2 cup HEAVY CREAM; 2 3/4 cups SUGAR; 1 3/4 sticks BUTTER; 3 tablespoons VEGETABLE OIL; 2 g EGG; 5 g EGG YOLKS; 3/4 cup BUTTERMILK; 1 tablespoon VANILLA; 12 ounces FROSTING - CREAM CHEESE; 1/2 cup BUTTER; 2 cups POWDERED SUGAR; 1/2 teaspoon VANILLA; 1/2 teaspoon LEMON JUICE (FRESH); 8 ounces COCONUT - UNSWEETENED

Servings: persons

1 cup FOR PUDDING: SUGAR (MINUS 2 TBLS)
1/4 cup FLOUR
1/8 teaspoon SALT
3 l EGG YOLKS
1 1/4 cups MILK
3 tablespoons BUTTER
1 1/2 tablespoons VANILLA
3 cups FOR CAKE: CAKE FLOUR
1 1/2 teaspoons BAKING POWDER
1 teaspoon SALT
1/2 cup HEAVY CREAM
2 3/4 cups SUGAR
1 3/4 sticks BUTTER
3 tablespoons VEGETABLE OIL
2 g EGG
5 g EGG YOLKS
3/4 cup BUTTERMILK
1 tablespoon VANILLA
12 ounces FROSTING - CREAM CHEESE
1/2 cup BUTTER
2 cups POWDERED SUGAR
1/2 teaspoon VANILLA
1/2 teaspoon LEMON JUICE (FRESH)
8 ounces COCONUT - UNSWEETENED

1
["FOR PUDDING 1. IN SAUCEPAN, WHISK TOGETHER THE SUGAR, SALT AND FLOUR", "2. IN MEDIUM BOWL, WHIP YOLKS UNTIL SMOOTH, THEN SLOWLY ADD MILK", "3. SLOWLY WHISK THE MILK MIXTURE INTO THE DRY MIXTURE IN THE SAUCEPAN UNTIL NO LUMPS", "4. PLACE SAUCEPAN OVER MEDIUM HEAT AND STIR IN BUTTER. COOK, STIR CONSTANTLY UNTIL IT THICKENS AND BEGINS TO BOIL", "5. REMOVE FROM HEAT, ADD VANILLA. TRANSFER TO BOWL AND COOL. RESERVE 1 CUP FOR CAKE.", "FOR CAKE 1. OVEN 325 AND BUTTER 8"" PANS AND LINE W/PARCHMENT PAPER", "2. MD BOWL SIFT FLOUR, BAKING POWDER AND SALT.", "3. IN LG BOWL WHIP CREAM TO SOFT PEAKS", "4. IN MIXER WHIP SUGAR AND BUTTER. SLOWLY ADD OIL AND CONTINUE TO BEAT UNTIL WELL COMBINED.", "5. BEAT IN EGGS ONE AT A TIME, FOLLOWED BY YOLKS SCRAPING SIDES OF BOWL AFTER EACH ADDITION. ADD BUTTERMILK AND VANILLA", "6. GRADUALLY ADD FLOUR MIXTURE ON LOW SPEED", "7. WITH SPATULA, FOLD IN CREAM AND 1 CUP PUDDING", "8. BAKE 45 - 1 HR COOL ON RACKS", "FROSTING 1. CREAM CREAM CHEESE AND BUTTER", "2. ADD POWDERED SUGAR AND BEAT UNTIL SPREADABLE. ADD VANILLA AND LEMON JUICE"]

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 cup FOR PUDDING: SUGAR (MINUS 2 TBLS), 1/4 cup FLOUR, 1/8 teaspoon SALT, 3 l EGG YOLKS, and more.

Yes, Coconut Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Pudding Cake

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