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If you like cake and desserts, this coconut pound cake is like a dream come true! This is a wonderful cake to serve anytime and I promise it won’t last long.1 box Pillsbury Moist Supreme Classic Yellow Cake Mix 1 (3.4 ounce) box vanilla instant pudding and pie filling 4 large eggs 1 cup evaporated milk 1/3 cup vegetable oil 1 cup coconut 1 teaspoon vanilla flavoring Combine cake mix, pudding, eggs, vanilla, milk and oil in a large mixing bowl. Beat at medium speed until well mixed. Fold in coconut. Pour into well sprayed bundt pan (could use 9 x 13 or round pans). Bake in preheated 350 degree oven 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes before removing to serving dish. Coconut Frosting 1/2 cup sugar 3/4 cup evaporated milk 1/2 stick butter or margarine 1 egg 1 teaspoon vanilla flavoring 1 cup coconut Walnuts (can use whatever nuts you prefer) Bring sugar, milk, butter, and egg to boil on top of the stove. Add vanilla and coconut and cook until of spreading consistency. (I would double this recipe for frosting if you are doing an entire cake and not just the top). Spread on cake or drizzle over top. Add nuts. Enjoy! © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.