Comida Kraft
Recipe Box

Classic ANGEL FLAKE® Coconut Cake

(4) 3 Reviews
Prep Time
Total Time

18 servings

What You Need

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Make It

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  • 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.


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.

Ratings & Reviews

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  • ktowell72 |

  • Rebecca1061 |

    Very good and not alot of hassle.....YUMMMY

  • livewelltl |

    It's a beautiful cake and displays well. It also tastes great. It's nice to have them do both. Thanks.