Classic Angel Flake Coconut Cake

Ingredients

• Servings: 18
• 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
• 1/4 cup powdered sugar
• 1 (8 ounce) tub cool whip whipped topping, thawed

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• 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.