⭐️ This recipe is rated 4.9 out of 5 stars!
Jump to RecipeThis Vanilla Coconut Pudding Cake is soft, moist, and bursting with creamy vanilla flavor! The best part? It’s made right in the microwave in just minutes. With a luscious vanilla glaze, fresh mixed berries, and a generous coating of flaked coconut, this cake is a delightful treat for any occasion.
Why You’ll Love This Recipe
✔️ Quick & Easy: No need to preheat the oven—this cake bakes in the microwave in just 6-8 minutes!
✔️ Moist & Flavorful: The vanilla pudding mix makes this cake extra soft and rich.
✔️ Perfectly Sweet: A simple powdered sugar glaze adds the perfect finishing touch.
✔️ Tropical Twist: Flaked coconut adds a light, sweet crunch to every bite!
Serving Suggestions
💡 Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat!
💡 Pair with a hot cup of tea or coffee for a cozy afternoon dessert.
💡 For a tropical twist, add crushed pineapple or a sprinkle of toasted coconut.
This Vanilla Coconut Pudding Cake is proof that baking doesn’t have to be complicated! With a simple mix-and-microwave method, you can have a beautiful, homemade cake in minutes. Whether you’re making it for a special occasion or just a cozy treat at home, this cake is sure to become a favorite.
Vanilla Coconut Pudding Cake
Ingredients
Cake:
- 1 package 18 ½ oz yellow cake mix
- 1 package 3 ¾ oz instant vanilla pudding mix
- 3 eggs
- 1 cup water
- ¼ cup oil
- ½ cup mixed berries for topping
Vanilla Glaze:
- 1 ½ cups powdered sugar
- 2 – 2 ½ tablespoons milk
- 2 tablespoons butter softened
- Flaked coconut for coating the cake
Instructions
Prepare the Cake Batter
- In a large mixing bowl, combine the cake mix, vanilla pudding mix, eggs, water, and oil.
- Using an electric hand mixer, beat at medium speed for 4 minutes until the batter is smooth and creamy.
Microwave the Cake
- Pour the batter into a greased glass bowl (make sure it’s microwave-safe!).
- Cover the bowl loosely with wax paper to prevent splattering.
- Microwave on high for 6-8 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
- Let the cake stand uncovered for 15 minutes.
- Carefully invert it onto a serving platter and let it cool completely, covered lightly.
Make the Vanilla Glaze
- In a small bowl, mix together powdered sugar, milk, and softened butter. Stir until smooth and creamy.
Assemble the Cake
- Once the cake is cool, slice it into two layers using a serrated knife.
- Spread a layer of the vanilla glaze over the bottom half of the cake and top with mixed berries.
- Place the second cake layer on top, then pour the remaining glaze over the cake.
- Press flaked coconut onto the top and sides for a beautiful finish.
Notes
📌 Microwave Cooking Tip: Cooking time varies based on microwave wattage. Start at 6 minutes and check for doneness.
📌 Storage: Store covered at room temperature for 2 days, or in the refrigerator for up to 5 days.
📌 Flavor Twist: Add ½ teaspoon coconut extract to enhance the coconut flavor.
📌 Nut-Free Option: Omit coconut and top with just berries for a nut-free version.
📌 Make It Extra Moist: Substitute milk for water for an even richer texture.
💛 Have you tried this recipe? Let me know in the comments below!
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