3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 350°F.
Grate half the chocolate; reserve for later use.
Beat cream cheese and butter in large bowl with mixer until creamy. Add dry pudding mix; beat 2 min. Add sugar; beat until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour. Add 1/4 cup coconut; beat on low speed just until blended.
Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with reserved grated chocolate. Cover with remaining cake batter.
Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan. Cool cake completely.
Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Sprinkle with remaining coconut.
How to Toast the Coconut
Spread coconut onto bottom of shallow microwaveable dish. Microwave on HIGH 3 min. or until coconut is lightly toasted, stirring after each minute.
Enjoy a serving of this easy-to-make special occasion chocolate cake on occasion, but keep portion size in mind. One cake makes enough for 16 servings.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 19g
Trans Fat 0g
Total Carbohydrates 63g
Dietary Fiber 2g
* 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.