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Classic Angel Flake Coconut Cake

We also offer kitchen cakes (undecorated additional servings to supplement tiered cake orders) for $5.25 per serving.

Recipe Summary Classic Angel Flake Coconut Cake

Top this rich and indulgent coconut cake with a delicate swirl of grated lemon peel to add a little color.

Ingredients | Classic Cakes Menu

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

¼ cup powdered sugar

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Directions

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.

Info | Classic Cakes Menu

prep: 25 mins additional: 1 hr total: 1 hr 25 mins Servings: 18 Yield: 18 servings

TAG : Classic Angel Flake Coconut Cake

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