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