PgrancerThe family recipe box

Desserts

Classic ANGEL FLAKE Coconut Cake

Source
Kraft recipe card
Serves
18
Prep
25 min

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

  1. HEAT oven to 350°F.
  2. 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.
  3. 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.
  4. 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.

Notes

SIZE WISE: Sweets can be part of a balanced diet but remember to keep tabs on portions.

SUBSTITUTE: Substitute JELL-O Lemon Flavor Instant Pudding for the coconut pudding.

SPECIAL EXTRA: For added color, garnish dessert with a delicate swirl of lemon peel.

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