Dessert: Classic Angel Flake Coconut Cake

Sweet, flaky coconut, creamy pudding, and moist yellow cake come together to make this simple but unbeatable dessert.

Ingredients

1 package yellow cake mix
2 2/3 c. BAKER'S Angel Flake Coconut
1 1/4 c. cold milk
1 package JELL-O Coconut Cream Flavor Instant Pudding
1 package JELL-O Vanilla Flavor Instant Pudding
1/4 c. powdered sugar
1 tub COOL WHIP Whipped Topping

Instructions

Heat oven to 350 degrees F.
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 minutes. Remove from pans to wire racks; cool completely.
Meanwhile, beat dry vanilla pudding mix, sugar, and remaining milk in large bowl with whisk 2 minutes. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.
Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture 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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