Comida Kraft
Recipe Box

Classic ANGEL FLAKE Coconut Cake

Prep Time
25
min.
Total Time
2
hr.
33
min.
Servings

18 servings

See yellow cake, coconut and pudding become BFFs in this Classic ANGEL FLAKE Coconut Cake recipe! Try this cake with your afternoon coffee or for dessert!

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What You Need

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Make It

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  • 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, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
  • Meanwhile, beat dry vanilla pudding mix, sugar and remaining 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 with layers of 1 cup of the pudding mixture 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.

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Substitute

Substitute JELL-O Lemon Flavor Instant Pudding for the coconut pudding.

Special Extra

Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.

Special Extra

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

How to Store

Keep frosted cake refrigerated.

Servings

  • 18 servings

Nutritional Information

Serving Size 18 servings
AMOUNT PER SERVING
Calories 310
Total fat 15g
Saturated fat 10g
Cholesterol 35mg
Sodium 380mg
Carbohydrate 42g
Dietary fiber 2g
Sugars 31g
Protein 3g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Classic ANGEL FLAKE Coconut Cake is rated 4.722222222222222 out of 5 by 18.
  • 2016-07-23T10:06CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_18
  • loc_en_US, sid_65937, PRD, sort_relevancy
  • clientName_khcrm
Rated 5 out of 5 by from My dad's favorite cake is coconut. 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.
Date published: 2012-10-18
Rated 5 out of 5 by from Yummy. 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!
Date published: 2013-03-31
Rated 3 out of 5 by from I have a question! I have a question! Do I add the milk IN ADDITION to the liquid the cake mix calls for? I want to make this cake for my son's girlfriend's birthday and I don't want to mess it up! I have not made it yet. I selected a rating only because the system required it. Any help will be appreciated.
Date published: 2014-05-05
Rated 5 out of 5 by from Made for a Christmas party and it was the first dessert gone! 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.
Date published: 2013-12-14
Rated 3 out of 5 by from Everyone loved this cake for Easter. Everyone loved this cake for Easter. I dyed some coconut green and put a little amount on top and put jelly beans for eggs. SO cute and it tasted so good!!! Will be ****** this every year!
Date published: 2016-03-29
Rated 5 out of 5 by from This would be cute for Easter. 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!
Date published: 2014-04-17
Rated 5 out of 5 by from This is my go to recipe. This is my go to recipe. I make it all year round! My family begs me to make it. It is so moist and so delicious, that once you start eating it, it's hard to stop!
Date published: 2015-02-28
Rated 5 out of 5 by from Made this for Easter. 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.
Date published: 2013-04-01
  • 2016-07-23T10:06CST
  • bvseo_cps, prod_bvrr, vn_cps_3.3.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_18
  • loc_en_US, sid_65937, PRD, sort_relevancy
  • clientName_khcrm

K:45163v0 :65937

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