CLASSIC ANGEL FLAKE COCONUT CAKE

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Classic ANGEL FLAKE Coconut Cake image

Watch as yellow cake, coconut and pudding become BFFs in this Classic ANGEL FLAKE Coconut Cake recipe. A slice of this Classic ANGEL FLAKE Coconut Cake tastes great with your afternoon coffee or as a post-dinner treat.

Provided by @MakeItYours

Number Of Ingredients 7

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

Steps:

  • Heat oven to 350°F.
  • 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.
  • 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.
  • 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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