Title: Coconut Pudding Cake
Categories: Blank
Yield: 4 Servings

1	pk	(2 layer size) white cake
		Mix
1	pk	Coconut or vanilla flavor
		Instant pudding
4		Eggs
1/2	c	Water
1/4	c	Oil
1	c	Flaked coconut

Blend all ingredients except coconut in large mixing bowl. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 15 minutes, remove and cool on racks, (or 9 x 13 inch or larger if cut in squares to serve.) ÕFROSTING: 1 (8 oz.) can crushed pineapple, in juice 1 pkg. (4 serving size) coconut or vanilla instant pudding mix 1 (9 oz.) container frozen whipped topping, thawed 1 c. flaked coconut (optional) 1 c. nuts (optional) Õ Combine crushed pineapple pudding mix and fold in 1 container frozen whipped topping. Add coconut and nuts if desired.

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