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Classic ANGEL FLAKE(R) Coconut Cake
- Prep Time -
- Cook Time -
- Serves 18
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 1 (18.25 ounce) package yellow cake mix
- 2 2/3 cups BAKER'S ANGEL FLAKE Coconut, divided
- 1 cup cold milk
- 1 pkg. (4 serving size) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
- 1/4 cup powdered sugar
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
2. Cooking Directions
- 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.
- 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.
- 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.
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Big hit
em2viv - February 11, 2008 06:16:37 PM PSTI 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.
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