Prep Time
25 Mins
Yield
Makes 18 servings

How to Make It

PREPARE cake batter as directed on package; stir in 2/3 cup 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 whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in COOL WHIP. Refrigerate 15 min.

PLACE one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup 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.

Nutritional Information
Calories: 320
Total fat: 17 g
Saturated fat: 9 g
Cholesterol: 35 mg
Sodium: 340 mg
Carbohydrate: 41 g
Dietary Fiber: 2 g
Sugars: 30 g
Protein: 4 g
Vitamin A: 2% DV
Vitamin C: 0% DV
Calcium: 6% DV
Iron: 4% DV

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