Classic ANGEL FLAKE(R) Coconut Cake

Recipe Provided By: Kraftfoods.com

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

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

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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