Name: Classic ANGEL FLAKE Coconut Cake
Prep time: 25 min
Cook time: 2 h 8 min
Total time: 2 h 33 min
Yield: 18 servings
Ingredients: 1 pkg. (2-layer size) yellow cake mix; 2-2/3 cups BAKER&#39;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

248 Review(s)

2 Hr(s) 33 Min(s) (incl. refrigerating)

25 Min(s) Prep

2 Hr(s) 8 Min(s) Cook

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.

What You Need

Select All

18 servings

Original recipe yields 18 servings

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

Let's Make It

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.

Kitchen Tips

Tip 1

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Tip 2

Substitute

Substitute JELL-O Lemon Flavor Instant Pudding for the coconut pudding.

Tip 3

Special Extra

For added color, garnish dessert with a delicate swirl of lemon peel.

Tip 4

How to Store

Keep frosted cake refrigerated.

Nutrition

Calories

240

Calories From Fat

% Daily Value*

Total Fat 12g

15%

Saturated Fat 9g

45%

Trans Fat 0g

Cholesterol 15mg

Sodium 280mg

12%

Total Carbohydrates 32g

12%

Dietary Fiber 2g

Sugars 23g

46%

Protein 2g

Vitamin A

Vitamin C

Calcium

Iron

100%

* Percent Daily Values are based on a 2,000 calorie diet.

servings

18 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.