Classic ANGEL FLAKE Coconut Cake

By eliorakiah

PREP TIME 25 Min
READY IN 1 Hr 25 Min

NUTRITION INFORMATION
Amount Per Serving
Calories: 252
Total Fat: 10.3g
Cholesterol: 2mg
Sodium: 316mg
Total Carbs: 38.7g
Dietary Fiber: 0.8g
Protein: 2.2g

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (7 ounce) package BAKER'S ANGEL FLAKE Coconut, divided
• 1 cup cold milk
• 1 pkg (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
• 1/4 cup powdered sugar
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Details

Servings 18
Adapted from allrecipes.com

Preparation

Step 1

Prepare cake batter as directed on package; stir in 2/3 cup of the 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 wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.

Place one cake layer 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 side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.