Classic ANGEL FLAKE Coconut Cake |
| Name: |
BRANDI THOMAS |
| Base: |
SHAW AFB |
| Recipe: |
What You Need!
1 pkg. (2-layer size) yellow cake mix
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut, divided
1 cup cold milk
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
Make It!
PREPARE cake batter as directed on package; stir in 2/3 cup 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.
POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in COOL WHIP. Refrigerate 15 min.
PLACE one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup 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.
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