Classic Angel Flake Coconut Cake |
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Prep Time: 0 Minutes Cook Time: 32 Minutes |
Ready In: 32 Minutes Servings: 18 |
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Coconut cake at it's best, rather easy to put together, very yummie for all those coconut lovers out there. Enjoy 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 & pie filling |
1/4 cup powdered sugar |
1 tub (8 oz.) cool whip whipped topping, thawed |
Directions:
1. 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 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2. 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.
3. 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.
4. 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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