Classic ANGEL FLAKE® Coconut Cake
Makes:
18 servings
Total Time:
1 hr 25 min
Submitted by:
Category:
Desserts
Sub Category: Cakes
what you need
- 1 pkg. (2-layer size) yellow cake mix
- 2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. bag), divided
- 1 cup cold milk
- 1 pkg. (4-serving size) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
- 1/4 cup powdered sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
make it
PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool 10 min. Remove cake layers from pans to wire racks; cool completely.
POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.
PLACE 1 of the cake layers on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftover cake in refrigerator.
Notes
Size It Up
Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent coconut cake with your loved ones.
Great Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling.
Top cake with a delicate swirl of lime rind to add a little color.
