Moist Coconut Pudding Cake - cooking recipe

Ingredients

1 (18 ounce) yellow cake mix (2 layer)
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
2 cups cold milk
1 cup water
2 (3 1/2 ounce) vanilla flavor instant pudding and pie filling mix
Topping
1 (3 1/2 ounce) instant coconut pudding mix
1 cup cold milk
1 cup coconut flakes

Preparation

Mix cake mix, water, vegetable oil and eggs.
Pour into a greased and floured 9 x 13 baking pan.
In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.