Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min.
Pierce cake with large fork at 1/2-inch intervals. Bring 1 cup mango juice to boil. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in remaining mango juice; carefully pour over cake. Refrigerate 3 hours.
Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
Unmold cake onto cutting board; cut crosswise in half with serrated knife. Place 1 cake piece, top side down, on plate; spread with thin layer of COOL WHIP mixture. Cover with remaining cake piece, top side up. Frost top and sides of cake with remaining COOL WHIP mixture. Gently press coconut into sides of cake.
Cut mango into thin slices, then arrange on top of cake just before serving.
Since this indulgent cake makes 16 servings, it is the perfect dessert to serve at your next summer party.
How to Safely Store COOL WHIP Desserts
Whether made ahead or leftover, desserts prepared or garnished with COOL WHIP Whipped Topping should be covered and stored in the refrigerator.
How to Easily Remove Cake from Pan
Dip bottom of filled cake pan in warm water 10 sec.; unmold cake onto cutting board.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.