Coconut Cream Pudding Cake



  • 2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon instant coffee granules
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1/2 cup cold water
  • 2 large eggs
  • 3 ounces unsweetened chocolate (melted)


  • 2 cups coconut cream pudding (prepared according to box directions)
  • 1/2 cup shredded coconut
  • 1 teaspoon almond extract



  • Generously grease a 10″ bundt cake pan with shortening and then dust it with flour. Set aside.
  • Preheat the oven to 350 degrees.
  • In the bowl of a stand mixer, add all of the ingredients for the chocolate cake. Blend at low speed just until moistened.
  • Blend at medium speed for 3 minutes, scraping the sides of the bowl as needed.
  • Pour the batter into the greased and floured bundt pan.
  • In a small bowl, mix together the prepared pudding, coconut and almond extract.
  • Spoon the pudding onto the batter, around the center of the cake. Be careful to keep the pudding in the center so that the pudding is not touching the sides.
  • Bake for 45-50 minutes (our cake took 48 minutes). You can test that the cake is done by touching the top center of the cake. It should spring back when you touch it. 
  • Allow the cake to cool for two hours in the pan, then turn it out onto a cake plate to cool completely. 
  • This cake cuts best when it is completely cooled. 
  • If desired, drizzle the top of the cake with chocolate syrup or even melted chocolate.
  • Store the cake in the refrigerator.

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