Best Angel Flake Coconut Cake Recipes

CLASSIC ANGEL FLAKE COCONUT CAKE

Classic ANGEL FLAKE Coconut Cake image

Top this rich and indulgent coconut cake with a delicate swirl of grated lemon peel to add a little color.

Provided by Baker's

Categories Trusted Brands: Recipes and Tips

Time 1h25m

Yield 18

Number Of Ingredients 6

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
¼ cup powdered sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Steps:

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.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 38.2 g, Cholesterol 1.7 mg, Fat 8.7 g, Fiber 1.4 g, Protein 2.1 g, SaturatedFat 5.6 g, Sodium 303.1 mg, Sugar 62.4 g

CLASSIC ANGEL FLAKE COCONUT CAKE

Classic Angel Flake Coconut Cake image

Heavenly

Provided by Angela Lawless

Categories Cakes

Number Of Ingredients 6

Ingredients

1 pkg (2 layer) yellow cake mix
2 2/3 c baker's angel flake coconut (7 oz bag, divided)
1 c milk
1 pkg (4 serving size) jello white chocolate or vanilla flavor instant pudding
1/4 c powdered sugar
1 tub (8oz) cool whip whipped toppiing, thawed

Steps:

1. 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 min. Remove cake from pans to wire rack. Cool Completely.
2. Pour: Milk into medium bowl. Add dry pudding mix and sugar, beat with wire whisk for 2 min. or until well blended; mixture will be thick. Gently stir in whipped topping. Refrigerate for 15 min.
3. Place: 1 of the cake layers on severing 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 coconut into pudding mixture. Refrigerate at least 1 hour. Store leftover cake in refrigerator.

CLASSIC ANGEL FLAKE® COCONUT CAKE

Classic ANGEL FLAKE® Coconut Cake image

Provided by My Food and Family

Categories Recipes

Time 1h25m

Number Of Ingredients 6

Ingredients

1 pkg (2-layer size) yellow cake mix
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. bag), divided
1 cup cold milk
1 pkg (4-serving size) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool 10 min. 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 min.
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 side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftover cake in refrigerator.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CLASSIC ANGEL FLAKE COCONUT CAKE

Classic ANGEL FLAKE Coconut Cake image

Watch as yellow cake, coconut and pudding become BFFs in this Classic ANGEL FLAKE Coconut Cake recipe. A slice of this Classic ANGEL FLAKE Coconut Cake tastes great with your afternoon coffee or as a post-dinner treat.

Provided by My Food and Family

Categories Home

Time 2h33m

Yield 18 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) yellow cake mix
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
1-1/4 cups cold milk, divided
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
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

Steps:

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.

Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

CLASSIC ANGEL FLAKE COCONUT CAKE

Classic ANGEL FLAKE Coconut Cake image

Watch as yellow cake, coconut and pudding become BFFs in this Classic ANGEL FLAKE Coconut Cake recipe. A slice of this Classic ANGEL FLAKE Coconut Cake tastes great with your afternoon coffee or as a post-dinner treat.

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) yellow cake mix
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
1-1/4 cups cold milk, divided
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
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

Steps:

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.

ANGEL FLAKE COCONUT CAKE RECIPE

angel flake coconut cake Recipe image

Provided by momofsixplus1

Number Of Ingredients 6

Ingredients

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

Steps:

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.