This Coconut Pudding Cake recipe uses Goodman’s Natural Butter Extract and Goodman’s Natural Coconut Extract, plus Goodman's Pure Vanilla Extract to create a moist and coconut-ty treat!
Mix together and beat 3 minutes:
- 1 box yellow cake mix
- 1 small package of instant vanilla pudding
- ¼ cup vegetable oil
- 1 ⅓ cups water
- 4 eggs (room temperature)
- ¼ tsp Goodman’s Natural Butter Extract
- 1 tsp Goodman's Pure Vanilla Extract
- ½ tsp Goodman’s Natural Coconut Extract
Stir in thoroughly:
- 2 cups coconut
- 1 cup chopped pecans
Grease three 9-inch round cake pans. Divide batter evenly into pans. Bake per box instructions until cake tests done. Cool and remove from pans.
Icing:
- 4 tbsp butter
- 4 cups coconut
Melt butter over low heat. Stir in coconut, stirring constantly until coconut is browned. Remove from heat and spread on paper towels. Top with paper towels and cool.
Cream together:
- 2, 8 oz packages of cream cheese
- 4 tsp milk
- 1 tsp Goodman's Pure Vanilla Extract
- ½ tsp Goodman’s Natural Coconut Extract
- 7 cups powdered sugar
Stir in 3 cups of the toasted coconut. Frost between layers, sides, and top. Top cake with remaining coconut. Refrigerate
Notes
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This is moist and delicious…but difficult to cut!
