Classic Angel Flake Coconut Cake
Source of Recipe
Baker's
Recipe Introduction
Prep: 25 minutes plus refrigerating
List of Ingredients
1 package, 2-layer size, yellow cake mix, plus ingredients to bake
2 2/3 cups Baker's Angel Flake Coconut, divided
1 cup cold mix
1 package, 4-serving size, Jell-O white chocolate or vanilla flavor instant pudding and pie filling
1/4 cup powdered sugar
8 oz. tub Cool Whip Whipped Topping, thawedRecipe
Prepare cake batter as directed on package and stir in 2/3 cup of the coconut.
Pour evenly into 2, 9 inch, round cake pans.
Bake as directed on package.
Cool cake layers in pans on wire racks 10 minutes.
Loosen cakes from pans and invert onto wire racks.
Cool completely.
Pour milk into medium bowl.
Add dry pudding mix and sugar.
Beat with wire whisk 2 minutes on until well blended. Mixture will be thick.
Gently stir in whipped topping.
Refrigerate 15 minutes.
Place 1 of the cake layers on serving plate and spread top with 1 cup of the pudding mixture.
Sprinkle with 3/4 cup of the remaining coconut and cover with second cake layer.
Spread top and side with remaining pudding mixture.
Press remaining coconut into pudding mixture.
Refrigerate at least 1 hour.
Makes 18 servings.
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