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Coconut pudding cake, a delicious spring dessert, served on a plate.

Delicious Coconut Pudding Cake: Easy Spring Dessert

This delightful coconut pudding cake is a perfect spring dessert, offering a refreshing yet comforting experience. Made with instant coconut cream pudding mix, it guarantees an exceptionally moist, tender crumb and rich flavor, making it incredibly easy to prepare and a true crowd-pleaser for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
  • 1 (3.4 ounce) package instant coconut cream pudding mix
For the Glaze:
  • 1/2 cup powdered sugar
  • 2 tablespoons full-fat coconut milk
  • 1/4 teaspoon vanilla extract

Equipment

  • 9x13-inch baking pan
  • Medium bowl
  • Large bowl
  • Small bowl
  • Whisk
  • Spatula
  • Wooden skewer

Method
 

Preparation and Mixing
  1. Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 9x13 inch baking pan, ensuring the cake releases perfectly every time.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside for a moment.
  3. In a large bowl, cream together the softened room temperature butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for a warm, aromatic base.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the full-fat coconut milk. Always begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the batter.
  6. Finally, stir in the instant coconut cream pudding mix until it is fully incorporated into the batter. Again, do not overmix at this stage.
Baking and Glazing
  1. Pour the prepared batter into the greased and floured baking pan and spread it evenly with a spatula.
  2. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  3. While the cake is still warm from the oven, prepare the simple glaze. In a small bowl, whisk together the powdered sugar, two tablespoons of full-fat coconut milk, and a quarter teaspoon of vanilla extract until smooth.
  4. Pour the glaze evenly over the warm cake. The warmth of the cake will allow the glaze to soak in slightly, adding another layer of moisture and sweetness.
  5. Let the cake cool completely before slicing and serving. Skipping this cooling step can cause the cake to crumble when sliced.

Notes

Full-fat coconut milk is recommended for richer flavor and denser moisture. Cake flour can be substituted for an even lighter crumb. For a dairy-free option, substitute coconut cream for heavy cream in the glaze and use dairy-free butter alternatives.
Use room-temperature ingredients for better emulsification. Grease and flour the pan thoroughly. Do not overbake; start checking at the lower end of the baking time. Avoid opening the oven door frequently. For extra flavor, brush the warm cake with coconut milk before glazing.
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The cake freezes well for up to 2 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.