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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Jules4Nicky

posted:5/22/2013

I used lemon pudding and light cool whip for the frosting, and a butter yellow cake mix. It was delicious.

davisgra

posted:5/13/2013

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 :)

margie3823

posted:4/1/2013

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.

MuchLovedMama

posted:4/1/2013

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.

nyerlando

posted:3/31/2013

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!

Karen1126

posted:3/2/2013

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.

sogle109701

posted:12/22/2012

great cake easy to make.

mandabear247

posted:10/17/2012

My dad's favorite cake is coconut. I made this cake for his birthday using the suggested white chocolate pudding and the user suggestion of substituting the water and milk in this recipe with coconut milk. I also poked small holes in the cake when it was hot out of the oven and brushed the cakes with more coconut milk and he said it was one of the best coconut cakes he has ever eaten in his life.

a cook

posted:4/12/2012

Made the frosting with the white choc pudding, it was awesome. Made cupcakes instead of the cake and they were a big hit!

iTsRoXy

posted:3/30/2012

This was one of the most delicious and moist cakes I have ever made, yummm!!!