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Coconut-flavored cake with creamy pudding filling
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Coconut Pudding Cake (120 g) has 342 calories. That works out to 285 calories per 100 g. It contains 43 g of carbs, 4.9 g of protein, 17 g of fat and 2 g of fiber. Its 0.4 mg of Manganese covers 17% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 120 g
342
KCAL / 120G
Carbs
43g
· 16% DV
Protein
4.9g
· 10% DV
Fat
17g
· 22% DV
Fiber
2g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 50% · Protein 6% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 342 kcal | |
| Total fat | 17 g | 22% |
| Saturated fat | 10.92 g | 55% |
| Trans fat | 0.14 g | |
| Sodium | 186 mg | 8% |
| Total carbohydrate | 43 g | 16% |
| Fiber | 2 g | 7% |
| Protein | 4.9 g | 10% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 120 g | 342 kcal |
| 1 piece (mini) | 45 g | 128 kcal |
| 1 slice (thin) | 70 g | 200 kcal |
| 100 g | 100 g | 285 kcal |
| 1 slice (small) | 100 g | 285 kcal |
| 1 serving (medium) | 150 g | 428 kcal |
| 1 slice (large) | 160 g | 456 kcal |
| 1 slice (extra large) | 210 g | 599 kcal |
| 1 piece (whole) | 900 g | 2565 kcal |
Calculated from 285 calories per 100 g.
Coconut pudding cake is made by layering cake with cooked milk pudding, then chilling it until the filling sets. Spread the cooled pudding between the cake layers and over the top, then finish with shredded coconut. A fully cooled cake is easier to layer without crumbling.
Yes, coconut pudding cake should be refrigerated because its creamy filling is made with milk. Cover it to keep the cake from drying out or absorbing other food odors, and return leftovers to the refrigerator promptly after serving.
Yes, coconut pudding cake can be made the day before. Chilling gives the pudding filling time to firm up, so the slices hold together better. For a fresher-looking finish, add any coconut topping or fruit garnish shortly before serving.
Coconut pudding cake has a soft pudding layer or filling between its cake layers, while coconut cake usually gets its moisture and flavor from frosting or coconut mixed into the batter. The pudding gives this cake a creamy center and means it needs refrigeration.
The filling in coconut pudding cake is often runny because the pudding was not cooked long enough to thicken or was spread while still hot. Cook it until it coats a spoon, then let it cool before assembling; chilling helps it set further.
Yes, instant pudding can be used in coconut pudding cake as a shortcut. Prepare it according to its package directions and let it thicken before spreading it on the cake. The finished filling may be sweeter or softer than a stovetop pudding.
Either works in coconut pudding cake, but unsweetened shredded coconut gives you more control over the dessert's sweetness. Sweetened coconut adds extra sweetness and may feel stickier on top; use the kind that suits the sweetness of your pudding and cake.
Coconut pudding cake can be frozen, but the pudding filling may turn watery or grainy as it thaws. Wrap individual slices tightly and thaw them in the refrigerator. For the best creamy texture, serve the cake chilled from the refrigerator rather than frozen.
To keep coconut pudding cake from getting soggy, cool the cake completely and let the pudding thicken before assembling. Avoid soaking the layers with extra liquid, and spread the filling in an even layer. Refrigerate the assembled cake so the filling sets without pooling.
Coconut pudding cake pairs well with fresh berries or sliced fruit, which balance its creamy sweetness. Coffee or tea also makes a simple accompaniment. Serve the cake cold and add fruit just before serving so it does not release liquid onto the pudding.
Vitamins
B12
0.38µg · 16% DV
B2
0.19mg · 15% DV
Vitamin A
86.4µg · 10% DV
Biotin
2.52µg · 8% DV
Minerals
Manganese
0.38mg · 17% DV
Copper
0.14mg · 16% DV
Phosphorus
112mg · 16% DV
Iodine
22µg · 15% DV
Sodium
186mg · 8% DV
Potassium ⭐
158mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 342 calories in 1 slice (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Coconut Pudding Cake brings together soft cake, a creamy pudding-style filling and coconut for flavour. Turkish home-style versions pair cake with muhallebi, a milk-based pudding; recipes vary in how the filling is layered or spread, so the result may be more cake-like or more custardy.
It is typically served chilled or at room temperature, cut into slices for tea, dessert or a celebration. The texture balances tender cake with a cool, smooth centre and a gentle coconut taste. Nutritionally, it is mainly a sweet source of carbohydrate and fat, with comparatively little protein. A smaller slice alongside unsweetened tea or coffee makes a satisfying treat without making it the centre of a meal.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
10.92g
MONOUNSATURATED
3.36g
POLYUNSATURATED
0.96g
Omega 6:3 ratio 10.6:1
Above the ideal 4:1 (10.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.