Chocolate-Coconut Torte

• 2 baked 9-inch round yellow cake layers, cooled
• 2-3/4 cups cold milk
• 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding
• 1-1/2 cups BAKER'S ANGEL FLAKE Coconut, divided
• 1 cup thawed COOL WHIP Whipped Topping

1. Cut each cake layer horizontally in half.
2. Pour milk into large bowl.
3. Add dry pudding mixes.
4. Beat with wire whisk 2 minutes or until well blended.
5. (Mixture will be thick.)
6. Stir in 1 cup of the coconut.
7. Place 1 of the bottom cake layers on serving plate; cover with 1/3 of the pudding mixture.
8. Repeat cake and pudding layers 2 times; top with remaining cake layer.
9. Stir remaining coconut into whipped topping; spread over top of cake.
10. Refrigerate at least 1 hour or until ready to serve.
11. Store leftover cake in refrigerator.

cake layers, cold milk, s angel

Taken from www.kraftrecipes.com/recipes/chocolate-coconut-torte-64371.aspx (may not work)