angel flake coconut cake
- 1 pkg(2layer) yellow cake mix
- 2 2/3 cup coconut, divided(7oz bag)
- 1 cup milk
- 1 pkg (4 serving size) white chocolate or vanilla flavor instant pudding
- 1/4 cup powdered sugar
- 1 tub(8oz) cool whip topping, thawed
prepare cake batter as directed on package;stir in 2/3 cup of the coconut. pour evenly into 2 (9inch) round cake pans. Bake as directed on package. cool 10 minutes. remove cake layers from pans to wire racks, cool completely.
pour milk into medium bowl. add dry pudding mix and sugar. beat with wire whisk 2 min or until well blended;mixture will be thick. gently stir in whipped topping. refrigerate 15 minutes.
place 1 of the cake layers on serving plate. spread top with 1 cup of the pudding mixture, sprinkle with 3/4 cup of the remaining coconut;cover with second cake layer. Spread top and sides with remaining pudding mixture; press remaining coconut into coconut mixture. refrigerate at least 1 hour. store leftover cake in refrigerator.