• 18servings
  • 153minutes
  • 320calories

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Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) yellow cake mix

  2. 2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided

  3. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

  4. 1/4 cup powdered sugar

  5. 1 cup cold milk

  6. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed

  7. Enjoy serving MAXWELL HOUSE coffee with this delicious recipe.

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

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

  3. MEANWHILE, beat pudding mix, sugar and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.

  4. STACK cake layers on plate, filling layers with 1 cup pudding and 3/4 cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.


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