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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a cook

posted:2/22/2006

I made with sugar free pudding and lite cool whip to cut down on calories.

NancyLouise007

posted:2/13/2006

All my friends rave about this cake and ask me to make it at almost every function. It is very moist and is suprisingly not too sweet, just right!

julia7561

posted:2/13/2006

This is the best coconut cake I have ever made. I recomend this cake to anyone who loves coconut It is really delicious and moist.

ghammons1

posted:2/10/2006

It was so moist and superb tasting.

a cook

posted:2/3/2006

Awesome!! I used Devil's food cake instead of yellow cake. It came out so moist.

a cook

posted:1/31/2006

I saw this recipe and since my birthday was coming up, (the 28th) I had you send it to my daughter with a message of hint, hint, hint. Well, she took the hint and made it for me, it was the best coconut cake that I ever ate. Thanks, Marianne

armijo1602

posted:1/18/2006

I made this cake just by how great it look. I did make a few changes. I added Watkins White Vanilla to the cake mix and the Cool Whip. I had to use sugar free pudding, the store did not have regular pudding. I am not a baker, but everyone who tasted the cake said it was so moist and it had a taste of homemade, not box. Thanks. I look forward to playing some more on your web site.

Linnyboo

posted:1/11/2006

Delicious!!!

McKempmj

posted:12/27/2005

When I saw the picture of the cake, it made me think of snow for Christmas, which we didn't have. I really ever use box cake mix, but, I decided to try this recipe, it was delicious, the frosting is what really made the cake. My company all have seconds, & wanted to take some home, I sent the recipe with them. Will make this again. Thanks for the recipe.

coolrecipes

posted:12/16/2005

My mother-in-law who will soon be 80 used to make this same cake. As she got older, the baking stopped; as she had lost her husband all her family had moved on, leaving her alone. But never forgotten. I have practiced making it to be sure that when her 80th comes- I will make the best one I can just for her.