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Classic ANGEL FLAKE® Coconut Cake

Kraft Memeber Recipe
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Makes: 18 servings Total Time: 1 hr 25 min
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.
Average Rating  (4)
Rated  by a cook on 7/8/2006 Very good and not alot of hassle.....YUMMMY
See All Ratings & CommentsSee All Ratings & Comments

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