 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
|
Haven't tried this yet, but can't wait! Cook time includes chill time. Ingredients:
1 (18 ounce) box white cake mix, for 2 layers |
3 egg whites (or as called for by your cake mix) |
1/3 cup oil (or as called for by your cake mix) |
1 1/3 cups water (or as called for by your cake mix) |
1 (7 ounce) package shredded coconut |
1 cup milk |
1 (3 1/2 ounce) package instant vanilla pudding |
1/4 cup powdered sugar |
1 (8 ounce) container cool whip, thawed |
Directions:
1. Mix cake mix according to package directions, mix in 2/3 cup coconut.
2. Pour into 2 9-inch cake pans.
3. Bake as directed on box.
4. Cool in pans for 10 minutes, remove from pans and cool completely.
5. Mix milk, pudding, and sugar.
6. Beat with whisk for 2 minutes or until blended.
7. Gently stir in cool whip and refrigerate for 15 minutes.
8. Spread 1 cup of pudding on one cake, top with 3/4 cup coconut, cover with 2nd cake layer and spread top and sides with remaining pudding mixture.
9. Press the rest of the coconut into the pudding.
10. Refrigerate at least 1 hour.
11. Keep leftovers in frig.
|
|