Coconut-Pecan Pudding Cake

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/3 cups water
• 4 eggs
• 1/4 cup oil
• 1-1/3 cups BAKER'S ANGEL FLAKE Coconut
• 1 cup chopped PLANTERS Pecans

1. Heat oven to 350F.
2. Grease and flour three 9-inch round pans.
3. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with mixer until blended.
4. Stir in coconut and nuts.
5. Pour into prepared pans.
6. Bake 35 min.
7. or until toothpick inserted in centers comes out clean.
8. (Do not underbake.)
9. Cool 15 min.
10. Remove from pans to wire racks; cool completely.
11. Fill and frost as desired.
12. (Nutrition information is for unfrosted cake.)

white cake, water, eggs, oil, s angel, pecans

Taken from www.kraftrecipes.com/recipes/-11174.aspx (may not work)