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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bettyhess02

posted:5/11/2009

THIS IS THE BEST !!!!!!!!

304dheins

posted:5/3/2009

Yummy!

a cook

posted:4/27/2009

"Love" at first bite! I had never made a coconut cake before and found this recipe. This is the easiest. My family just raved about this cake.

a cook

posted:4/6/2009

Marvelous!

a cook

posted:3/10/2009

This cake is awesome. It tastes great, is easy to make and looks very professional. I plan on making this again.

francesnj

posted:2/19/2009

Excellent cake. My guests couldn't get enough of it.

a cook

posted:2/1/2009

Delicious and so moist! I made this cake twice. Once, served a few hours after making & once served the following evening. It taste so much better if you make it a day ahead and refrigerate. Also, I added about 1/3 cup of crushed pineapple to the batter.

mill075396