Classic ANGEL FLAKE Coconut Cake
1 Picture
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. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
- 1/4 cup powdered sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Details
Servings 18
Adapted from kraftfoods.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.
*Kraft Kitchens Tips*
Substitute:
Prepare as directed, using JELL-O White Chocolate Flavor Instant Pudding.
Special Extra:
Top cake with a delicate swirl of grated lemon peel to add a little color.
Size-Wise:
Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent coconut cake with your loved ones.
Nutrition Information Per Serving:
320 calories, 17g total fat, 9g saturated fat, 35mg cholesterol, 340mg sodium, 41g carbohydrate, 2g dietary fiber, 30g sugars, 4g protein, 2%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 4%DV iron
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