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Classic ANGEL FLAKE Coconut Cake

Prep time 25 mins
Yield Makes 18 servings

Ingredients

  • 1 pkg. (2-layer size) yellow cake mix
  • 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut, divided
  • 1 cup cold milk
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1/4 cup powdered sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

How to Make It

  1. 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