Coconut in the Duncan Hines French Vanilla Cake mix and coconut on top! This Coconut Pound Cake is a tropical dream come true.
- 1 pkg Duncan Hines® Moist Deluxe® French Vanilla Cake Mix
- 1 (3.4 oz) pkg coconut cream instant pudding and pie filling
- 4 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 cup flaked coconut
- 1/2 cup Duncan Hines® Creamy Home-Style Classic Vanilla Frosting
- additional coconut
- Preheat oven to 350ºF. Grease and flour a 10-inch Bundt®® pan.
- Combine cake mix, pudding, eggs, water and oil in a large mixing bowl. Beat at medium speed 2 minutes. Fold in coconut. Pour into prepared pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pans 25 minutes. Invert onto serving plate.
- Place frosting in microwave-safe bowl. Microwave on high power for 10-15 seconds. Stir until smooth. Drizzle over cake. Sprinkle with additional coconut, if desired.
Please log in or sign up to write a review or discussion.
No Rating
easygosh330 (2 discussions) on Apr 10, 2013 at 02:54 PM
I was disappointed in the flavor of this cake. Yes, it was very moist with the coconut pudding, but there was no enough coconut flavor.
No Rating
smuennich (1 discussion) on Mar 18, 2013 at 02:06 PM
I used pistachio pudding. Turned out great!
Rating:
cared (2 discussions) on Jan 11, 2013 at 02:41 PM
When I can find Duncan Hines Moist Delux Coconut Cake Mix, it really adds to this recipe. I also add some coconut to the batter on occasion.
Rating:
pinklace25 (1 discussion) on Oct 29, 2012 at 02:52 PM
This is one of the best pound cakes I have ever made. It is soooo good and moist.
No Rating
PeggyLady1 (4 discussions) on Sep 23, 2012 at 02:41 PM
I thinned out icing with coconut rum instead of putting in microwave......I think it added a lot of flavor
No Rating
mlisa59 (1 discussion) on Aug 8, 2012 at 09:15 PM
I made this cake and it turned out very dry!!! I don't know if it was baked in a dark bundt pan and on 350 degrees or if I should of added more oil.
Comment by: Mystiemajick (13 discussions) on Sep 25, 2012 at 08:19 PM
Whenever you use a dark, coated, or glass pan you should set your temperature 25 degrees lower . . . if it says 350 then do 325. I have coated pans and it always turns out better (not so dry).
Rating:
joanne.burns.927 (1 discussion) on Aug 5, 2012 at 09:00 PM
This cake turned out great. I had a difficult time finding the coconut cream pudding mix as well. Not Von's market, not Albertson's, but found it at Stater Brothers Market. I am in Orange County, California.
No Rating
coolpoodle (1 discussion) on Jul 30, 2012 at 03:35 PM
I have been making this using yellow cake mix, coconut cream instant pudding and desiccated coconut for years and just now seeing this on DH website, I was way ahead of DH, I did use their vanilla frosting.
Rating:
ewilford (1 discussion) on Jul 28, 2012 at 12:49 PM
I have no idea if the cake is any good because I can't find the coconut cream instant pudding
Rating:
catsue73 (2 discussions) on Jul 28, 2012 at 11:49 AM
This cake was delicious! Took it to a cookout and everyone loved it. Will definately make it again real soon!
Rating:
foofer (2 discussions) on Jul 26, 2012 at 03:15 PM
This is a five star rating in my opinion.
Rating:
foofer (2 discussions) on Jul 26, 2012 at 03:12 PM
This is a really good and moist cake. Substituted coconut supreme cake mix in place ot french vanilla and tasted great.
Rating:
y2kalmeida (3 discussions) on May 25, 2012 at 02:09 PM
Im not sure if I went wrong somewhere, but the texture is kinda weird....creamy in a way....It tastes good but the texture is weird....anyone else get that???
No Rating
svance1969 (1 discussion) on Apr 29, 2012 at 04:38 PM
I added 1/2 c. of chopped pecans to the batter.
No Rating
kdwen (2 discussions) on Apr 7, 2012 at 10:57 PM
Ok so I am planning on making this cake for tomorrow..here is my problem..I went to 6 different stores yesterday looking for the pudding and everyone of the stores only carries cook and serve coconut cream pudding...will this effect the cake in anyway....
Comment by: Nancy028 (no discussions) on Apr 28, 2012 at 08:46 PM
Hope you got your cake made - i also had that problem - only finding cook and serve ( you can use that as filling between layers but NOT in a cakewith same result) use a french vanella
Comment by: y2kalmeida (3 discussions) on May 25, 2012 at 02:10 PM
Whats the difference between the 2?
Comment by: maureen.henault (no discussions) on Jul 26, 2012 at 04:55 PM
yes, dont use that kind
