Classic ANGEL FLAKE Coconut Cake recipe

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Ingredients

1 (18.25 ounce) package yellow cake mix
1 (7 ounce) package BAKER'S ANGEL FLAKE Coconut, divided
1 cup cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
¼ cup powdered sugar
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Nutrition Info

240.9 calories
carbohydrate: 38.2 g
cholesterol: 1.7 mg
fat: 8.7 g
fiber: 1.4 g
protein: 2.1 g
saturatedFat: 5.6 g
servingSize: -
sodium: 303.1 mg
sugar: 62.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Prepare cake batter as directed on package, stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min., remove to wire racks. Cool cakes 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 one cake layer 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 leftovers in refrigerator.

Recipe Yield

18 servings

Recipe Note

Top this rich and indulgent coconut cake with a delicate swirl of grated lemon peel to add a little color.

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