Classic ANGEL FLAKE Coconut Cake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 18 |
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Top this rich and indulgent coconut cake with a delicate swirl of grated lemon peel to add a little color. 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 |
Directions:
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.
2. 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.
3. 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.
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