Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Classic ANGEL FLAKE Coconut Cake

Classic ANGEL FLAKE Coconut Cake recipe
photo by:kraft
Yellow cake, coconut and pudding are about to become BFFs. After one taste of this moist cake, you'll be convinced to make these three ingredients inseparable on your more
25 min
2 hr 33 min
18 servings
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
I used coconut milk and brushed the warm cake with coconut cream. Wow, this recipe beats my old one, plus it is easy to make. It's a keeper!
Made it for Easter and everyone wanted seconds and thirds. It was tasty and light. Definitely will make it again.
This would be cute for Easter. If you make cupcakes with green-tinted coconut, and put some malted milk eggs on them, kids (and adults) would love them! Miniature Easter baskets!
Made for a Christmas party and it was the first dessert gone! Next time I will double the pudding, use half un cut as the filling mix the other half with the cool-whip. I also used coconut milk instead for the pudding.
I used lemon pudding and light cool whip for the frosting, and a butter yellow cake mix. It was delicious.
I made it and used pineapple juice instead of water in the mix. I also used fresh fruits to decorate the top! Cake was a big hit :)
Made this for Easter. Made the day before and refridgerated. Took others suggestion and used coconut milk in the pudding instead of milk. Moist and delicious.
Made this for Easter. It was pretty good. My mom said this should be my signature cake. She LOVED it. Hubby really enjoyed it too. It was nice and light.
Yummy. I used a white cake mix (eggs whites only) + sugar free white chocolate pudding mix + coconut milk for 1 cup of the water in the cake mix + coconut milk for 1/4 cup of the milk in the pudding... + I brushed coconut milk on the tops and bottoms of the warm cake layers. Delicious! Not too sweet and a MUST for coconut lovers... especially at Easter Time!
This recipe is wonderful I have made LOT'S of times. Mostly in the spring and summer time, I have given this to friends for Easter. Everyone who tries it love's it.
K:45163v0 :65937
All ratings for
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email