Classic ANGEL FLAKE Coconut Cake

photo by:kraft

Yellow cake, meet coconut. Pudding, here are your two new BFFs. One taste of this moist, fluffy, sweet dessert and they'll be inseparable in your kitchen from now on.

time

prep:

25 min

total:

2 hr 33 min

servings

total:

18 servings

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What You Need

pkg. (2-layer size) yellow cake mix

2-2/3

cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/4

cup powdered sugar

cup cold milk

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Make It

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool completely.

MEANWHILE, beat pudding mix, sugar and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.

STACK cake layers on plate, filling layers with 1 cup pudding and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.

Kraft Kitchens Tips

Size-Wise

Balance your food choices throughout the day so you can enjoy a serving of this coconut cake with your loved ones.

Substitute

Prepare using JELL-O White Chocolate Flavor Instant Pudding.

Special Extra

For added color, garnish dessert with a delicate swirl of lemon peel.

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jabccox

posted:1/12/2012

excellente!

gant1

posted:12/26/2011

This cake was awesome..I made it for Christmas and we loved it..I will definitely make it again.

a cook

posted:11/15/2011

It is very good!!!

angelspike

posted:11/3/2011

This cake is delicious! If you have a coconut lover in the house, they will love it. I followed the suggestion of some members to not over work the frosting, and to leave it in the fridge longer than the 15 mins. suggested. It came out perfect, and I had no trouble getting the coconut to stick to the frosting. I will definitely make this again!

bluzgrl

posted:5/4/2011

Another tip... we're a healthy home and I changed the pudding to sugar free CHEESECAKE pudding and used Cool Whip Free. I did use the coconut milk in the mix too and it made it really moist. It was amazing!

laydxcee

posted:3/27/2011

LOVE IT!!! My family loved it and i will definitely be making this cake again!

Doralynn22

posted:1/31/2011

Delicious!

pupsmom09

posted:11/23/2010

The most requested cake of my family, friends and customers. For a really homemade taste, add 1 tsp. pure vanilla, substitute 1/2 -2/3 of water for cake with coconut milk, use white chocolate pudding for icing and again, use 1/2-2/3 coconut milk instead of just plain milk, baste the cake layers while hot with the coconut milk and refrigerate before stacking layers. For a "show piece",I use 2 butter recipe cake mixes, and I double the icing recipe. This allows you to "torte" the layers and gives the option of adding a raspberry filling between every other layer. Also I use a large bag of coconut and just put as much as I can on the sides and top. Then just sit back and enjoy the raves, ooh's and ahh's!

jwproverbs34

posted:9/21/2010

I made this cake for Thanksgiving and it was a hit. Very moist, and light! But wow the taste was excellent! I will make it again this Thanksgiving..

janester01

posted:4/17/2010

made this cake for easter it was great ! and easy too.