White Yogurt Pudding Cake

NOTE: This cake is like a mouth full of satin from the texture to the filling.  The buttercream icing has the flavor of almond that gives it a wedding cake feel.  Topped with shredded coconut, it is irresistible.     


  • Butter
  • Flour
  • 5 egg whites
  • 2 tablespoons sugar
  • 1 box Duncan Hines Classic White cake mix
  • 1 package (3.9-ounce) vanilla instant pudding mix
  • ½ cup mild olive oil
  • ½ cup water
  • 1 cup Greek low-fat yogurt
  • 1 teaspoon pure vanilla
  • 1 teaspoon almond extract
  • Custard Pudding Filling
  • 1 package (3.9-ounce) vanilla instant pudding mix
  • 2 cups whole milk
  • 1 tablespoon Greed low-fat yogurt
  • Buttercream Frosting
  • 8 tablespoons sweet cream butter, room temperature
  • 4 cups powdered sugar
  • 3 to 4 tablespoons half and half
  • 1 teaspoon pure vanilla
  • 1 teaspoon almond extract
  • 1 cup shredded coconut
Cuisine: Italian
Yield: 16 Slices
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  1. Preheat oven to 350-degrees. Butter and flour two 9-inch cake pans; set aside.  In an electric mixer, place egg whites and sugar.  Beat on medium speed to combine, then on high speed until the whites are peaked and stiff.   Remove egg whites and place in medium bowl; set aside.
  1. Place the cake mix and pudding mix into the same mixing bowl; blend with an electric mixer on low speed to combine. Add the olive oil, water, yogurt, vanilla, and almond extract; beat on low to combine, then on medium until smooth.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Beat for another minute; remove bowl.   Fold the beaten egg whites into the cake batter with a sweeping motion, from bottom to top, and over again, until the egg whites can no longer be seen.  Divide the batter between the two prepared cake pans.  Bake for 30 minutes, or until an inserted tooth pick comes out clean.  Remove cakes onto wire racks to cool.   Prepare filling and frosting.
  1. Make the pudding filling by placing pudding mix into a medium bowl; add milk and stir with whisk until smooth.   Fold in the yogurt and place into refrigerator to thicken for 15 to 20 minutes.