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
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.