Coconut Pudding Cake

1 package yellow cake mix — (2-layer size)
1 package vanilla instant pudding & filling — or coconut cream
— (4-serving size)
4 Eggs
1 cup water
1/4 cup oil
1 1/3 cups Baker’s Angel Flake coconut
1 tablespoon honey — heated
|Combine cake mix, pudding mix, eggs, water and oil in large mixer bowl.
Blend; then beat at medium speed of electric mixer for 2 minutes.

Set aside 1/4 cup coconut for garnish.

Stir remaining coconut into batter.

Pour into a greased and floured 10″ tube pan.

Bake at 350 degrees for 50 to 55 minutes or until cake springs back when
lightly pressed.

Cool in pan about 15 minutes.

Remove from pan and finish cooling on rack.

Brush top of cake with honey; sprinkle with reserved coconut.