Hello Spring. I’ve missed you. Ok…I’ve really just missed your coconut and strawberry flavors. And wedges. I’ve missed wedges. And short shorts. I’ve missed my short shorts too. Ok…as much as I love my fall, I do love my spring too.
This cake is like taking a bite out of spring. Warm weather ahead.
1 box of strawberry cake mix
2 small boxes of instant coconut pudding*
1/2 cup of veggie oil
1 1/4 cups water
2 cups shredded coconut, divided
1 can cream cheese frosting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup of coconut. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling.
Take your store bought cream cheese frosting and stir in remaining cup of coconut. Frost your cooled cake with your coconut frosting.
*I find small boxes of instant coconut pudding at my grocery store year around. If you can’t find it at your store, don’t fret. You can substitute vanilla pudding instead and the results will still be fabulous!*
This is one of those cakes that you’ll make over and over again this spring and summer.