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

10 serv.

(18 ounce) yellow butter recipe cake mix (I use Duncan Hines)1
(3 ounce) box instant coconut pudding mix1
eggs, 1 at a time↗4
cup vegetable oil↗1⁄2 cup
cups water↗1 1⁄4 cups
Coconut Glaze↗
cups sugar↗1 1⁄2 cups
cup water↗1⁄2 cup
tablespoon white syrup (such as Karo)↗1 tablespoon
tablespoon butter (may need a little more)↗1 tablespoon
teaspoon vanilla↗1 teaspoon
(3 ounce) package coconut1

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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