Classic Angel Coconut Cake

By lindybug

prep time: 25 min
total time: 1 hr 25 min

Ingredients

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut, divided
• 1 cup cold milk
• 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

Details

Servings 18

Preparation

Step 1

PREPARE cake batter as directed on package; stir in 2/3 cup coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.

POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in COOL WHIP. Refrigerate 15 min.

PLACE one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.