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

Rated 4 out of 5 by from This was a big hit at Easter dinner, enjoyed by everyone. This was a big hit at Easter dinner, enjoyed by everyone. Comments included "looks magazine perfect, and tastes as good!" Next time I will experiment with tweaking the pudding/Cool Whip portion of the recipe. I used sugar-free pudding mix this time and that may have contributed to the fact that the "frosting" was a little loose...my cake collapsed after slicing about half of it. I will use regular pudding next time, and maybe add a little cream cheese or even store bought frosting to the mix. And I will add just a little more coconut to the cake batter also. But this was a great addition to the dessert table at our Easter dinner.
Date published: 2008-03-24
Rated 5 out of 5 by from I've made this recipe several times using a white cake mix. I've made this recipe several times using a white cake mix. I took it to work twice and everyone wanted the recipe. I've even been asked when I'm going to make it again. White cake with coconut is my Mom's favorite cake, so after testing it out on the people at work, I took it to Easter dinner. My Mom was blown away. The second time I made it, I forgot to put the coconut in the batter when I was mixing it up, but sprinkled a little on the top of the batter before putting them in the oven. The coconut was a nice toasted brown when the cakes were done. Delicious!!! This is one cake I'll make again and again!!
Date published: 2008-03-02
Rated 5 out of 5 by from The most requested cake of my family, friends and customers. The most requested cake of my family, friends and customers. For a really homemade taste, add 1 tsp. pure vanilla, substitute 1/2 -2/3 of water for cake with coconut milk, use white chocolate pudding for icing and again, use 1/2-2/3 coconut milk instead of just plain milk, baste the cake layers while hot with the coconut milk and refrigerate before stacking layers. For a "show piece",I use 2 butter recipe cake mixes, and I double the icing recipe. This allows you to "torte" the layers and gives the option of adding a raspberry filling between every other layer. Also I use a large bag of coconut and just put as much as I can on the sides and top. Then just sit back and enjoy the raves, ooh's and ahh's!
Date published: 2010-11-23
Rated 5 out of 5 by from This has turned out to be an expected holiday fare at all of our family holiday get-togethers. This has turned out to be an expected holiday fare at all of our family holiday get-togethers. My mother is 75 years old and is one of the best "southern" cooks in the country. Now, this cake, is at the top of her list as one of her very favorite desserts. She always requests that I make it for our gatherings and as I said above, is a "must have" for all of our holiday get-togethers. The cake is so pretty, if you put it on a pretty cake plate or pedistal cake stand, it makes a beautiful center piece for your table, add a cherry to the center of the cake too. That just sets it off. Your family and friends won't be able to wait to cut into this beautiful cake. My mother has even requested that I make her "the Princess Cake" (that is what we call this cake) a time or two throughout the year when it wasn't a special occasion. This cake always steals the show.
Date published: 2006-09-20
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 I made this cake just by how great it look. 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.
Date published: 2006-01-19
Rated 5 out of 5 by from I am a lover of anything coconut & always putting my own touch on recipes I see or hear about. I am a lover of anything coconut & always putting my own touch on recipes I see or hear about. With this one I would also try using a lemon cake mix & lemon pudding mix for the frosting, or perhaps a pineapple cake mix with cherry flavoring in the frosting so it tastes like a pineapple upside down cake with coconut. It sounds delicious & I will try it the next time I bake a cake.
Date published: 2008-02-26
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
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