classic angel flake coconut cake

Name: Classic Angel Flake Coconut Cake
Yield: 18
Cuisine: American
Ingredients: 1 package(s) (2 layer) yellow cake mix; 2 2/3 cup(s) baker's angel flake coconut (7 oz bag, divided); 1 cup(s) milk; 1 package(s) (4 serving size) jello white chocolate or vanilla flavor instant pudding; 1/4 cup(s) powdered sugar; 1 - tub (8oz) cool whip whipped toppiing, thawed

109 Pinches 1 Photo

Angela Lawless

Council Bluffs, IA

Updated on Mar 26, 2014

Heavenly

Rate

prep time

cook time

method Convection Oven

yield 18 serving(s)

Ingredients

1 package (2 layer) yellow cake mix
2 2/3 cups baker's angel flake coconut (7 oz bag, divided)
1 cup milk
1 package (4 serving size) jello white chocolate or vanilla flavor instant pudding
1/4 cup powdered sugar
1 - tub (8oz) cool whip whipped toppiing, thawed

How To Make classic angel flake coconut cake

Step 1

Prepare: Cake batter as directed on package; stir in 2/3 cup of the coconut, Pour evenly into 2 (9inch) round cake pans. Bake as directed on package. Cool 10 min. Remove cake from pans to wire rack. Cool Completely.

Step 2

Pour: Milk into medium bowl. Add dry pudding mix and sugar, beat with wire whisk for 2 min. or until well blended; mixture will be thick. Gently stir in whipped topping. Refrigerate for 15 min.
Step 3

Place: 1 of the cake layers on severing 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 sides with remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftover cake in refrigerator.
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