Classic Angel Flake Coconut Cake
- 1 (18.25 ounce) package yellow cake mix
- 1 (7 ounce) package BAKER'S ANGEL FLAKE Coconut, divided
- 1 cup cold milk
- 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 1/4 cup powdered sugar
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
- Prepare cake batter as directed on package; stir in 2/3 cup of the 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 wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.
- Place one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining 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.
yellow cake, s angel, cold milk, pie filling, powdered sugar
Taken from www.allrecipes.com/recipe/152609/classic-angel-flake-coconut-cake/ (may not work)