All Recipes

Classic ANGEL FLAKE Coconut Cake

Prep

15-30 mins

Total

2 HRS 33 MIN

Servings

18 Servings

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

Instructions

Step 1

Heat oven to 350°F.

Step 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.

Step 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.

Step 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.

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