Angel Flake Coconut Cake Recipes

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CLASSIC ANGEL FLAKE COCONUT CAKE



Classic Angel Flake Coconut Cake image

Heavenly

Provided by Angela Lawless

Categories     Cakes

Number Of Ingredients 6

1 pkg (2 layer) yellow cake mix
2 2/3 c baker's angel flake coconut (7 oz bag, divided)
1 c milk
1 pkg (4 serving size) jello white chocolate or vanilla flavor instant pudding
1/4 c powdered sugar
1 tub (8oz) cool whip whipped toppiing, thawed

Steps:

  • 1. Prepare: Cake batter as directed on package; stir in 2/3 cup of the coconut, Pour evenly into 2 (9inch) round cake pans. Bake as directed on package. Cool 10 min. Remove cake from pans to wire rack. Cool Completely.
  • 2. Pour: Milk into medium bowl. Add dry pudding mix and sugar, beat with wire whisk for 2 min. or until well blended; mixture will be thick. Gently stir in whipped topping. Refrigerate for 15 min.
  • 3. Place: 1 of the cake layers on severing 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 sides with remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftover cake in refrigerator.

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  • PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
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