Coconut Cream Cake

• 2-1/2 qt. fat-free milk
• 1 Tbsp. coconut extract
• 5 pkg. JELL-O Vanilla Flavor Sugar Free Reduced Calorie Instant Pudding
• 10 each round angel food cakes (8 inch)
• 6-1/4 cups BAKER'S ANGEL FLAKE Coconut, firmly packed
• 2-1/2 qt. DREAM WHIP Whipped Topping, prepared

1. Beat milk, extract and dry pudding mix with wire whisk until well blended; cover and refrigerate at least 1 hour.
2. Split each cake into 3 horizontal layers.
3. Spread 1/2 cup of the pudding onto each of the bottom cake layers; sprinkle each with 1/4 cup coconut.
4. Cover with middle cake layers.
5. Repeat layers of pudding and coconut.
6. Top with remaining cake layers.
7. Frost cakes with whipped topping; sprinkle with remaining coconut.
8. Refrigerate at least 1 hour before serving.

milk, coconut extract, jello vanilla flavor sugar, cakes, s angel

Taken from www.kraftrecipes.com/recipes/coconut-cream-cake-96644.aspx (may not work)