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Classic ANGEL FLAKE(R) Coconut Cake

  • Prep Time -
  • Cook Time -
  • Serves 18
Kraftfoods.com

Recipe Provided By: Kraftfoods.com

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Average (22 Ratings): 4 out of 5 stars

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1 Review


1. Ingredients

  1. 1 (18.25 ounce) package yellow cake mix
  2. 2 2/3 cups BAKER'S ANGEL FLAKE Coconut, divided
  3. 1 cup cold milk
  4. 1 pkg. (4 serving size) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
  5. 1/4 cup powdered sugar
  6. 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

2. Cooking Directions

  1. Prepare cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool 10 min. Remove cake layers from pans to wire racks; cool 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 1 of the cake layers 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 leftover cake in refrigerator.

Yield: 18 servings

3. Still Hungry?

Notes:

Size-Wise

Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent coconut cake with your loved ones.

Substitute

Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling.

Rate This Recipe

Average (22 Ratings): 4 out of 5 stars

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  • Big hit

    em2viv - February 11, 2008 06:16:37 PM PST
    I made this cake at Christmas time because it looked like a snowball to me. It had to compete with at least five other desserts and was the talk of the table during coffee. It was easy to make and a big hit.

    1 of 1 found this review helpful.

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