Coconut Pudding Cake with homemade chocolate frosting (via JoeFoodie).
Ingredients:
1 box Trader Joe’s Vanilla Cake Mix (follow directions on box for preparation)
1 box Dr. Oetker’s Organic Coconut Pudding (follow directions on box for prep)
Once cake was baked and had cooled for a short time (about 30 minutes), holes were punched in the cake and the pudding was poured in. The pudding had already begun to thicken, so it did not go into the holes easily. After maneuvering as much pudding as we could into the holes, we placed the cake in the refrigerator to cool. The excess pudding was scraped off the next morning.
The Chocolate frosting recipe was taken from the America’s Test Kitchen Cookbook. We found that it solidified in the fridge over night, so it needed to be warmed. Additionally, after spreading it on the cake and placing it back in the fridge, the frosting hardened again. It was like having a layer of chocolate candy on top.
The cake itself was incredibly dense & moist - very delicious. A great little experiment.


