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Desserts

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 groc...read more
time
prep:
25 min
total:
2 hr 33 min
servings
total:
18 servings
Magazine Acquisition

What You Need

1
pkg.   (2-layer size) yellow cake mix
2-2/3
cups  BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
1-1/4
cups  cold milk, divided
1
pkg.  (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4
cup  powdered sugar
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed

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, 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.

Kraft Kitchens Tips

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