Flake Recipe ⋇ Classic ANGEL FLAKE Coconut Cake

Top this rich and indulgent coconut cake with a delicate swirl of grated lemon peel to add a little color.

Ingredients

• 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
• ¼ cup powdered sugar
• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Cooking Directions

1. 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.
2. 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.
3. 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.

Nutrition Facts

• calories240.9
• carbohydrateContent38.2 g
• cholesterolContent1.7 mg
• fatContent8.7 g
• fiberContent1.4 g
• proteinContent2.1 g
• saturatedFatContent5.6 g
• sodiumContent303.1 mg
• sugarContent62.4 g