Classic ANGEL FLAKE Coconut Cake

Name: Classic ANGEL FLAKE Coconut Cake
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 18
Cuisine: Global
Ingredients: 198 grams package BAKERS ANGEL FLAKE Coconut, divided; 198 grams package BAKERS ANGEL FLAKE Coconut, divided; 1 package (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling; 244 milliliters cold milk; 30 grams powdered sugar; 227 grams COOL WHIP Whipped Topping, thawed; 517 grams package yellow cake mix

Classic ANGEL FLAKE Coconut Cake is It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes about 1 hour and 25 minutes. If you have cool whip whipped topping, jell-o vanilla flavor pudding & pie filling, milk, and a few other ingredients on hand, you can make it.

Instructions

Prepare cake batter as directed on package; stir in 2/3 cup of the coconut.

Ingredients you will need

Coconut

Pour evenly into two 9-inch round baking pans.

Equipment you will use

Baking Pan

Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.

Equipment you will use

Oven

Pour milk into medium bowl.

Ingredients you will need

Milk

Equipment you will use

Bowl

Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (

Ingredients you will need

Pudding Mix

Sugar

Equipment you will use

Whisk

Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.

Ingredients you will need

Whipped Topping

Place one cake layer on serving plate; spread top with 1 cup of the pudding mixture.

Ingredients you will need

Spread

Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer.

Ingredients you will need

Coconut

Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.

Ingredients you will need

Coconut

Spread

Equipment

Ingredients

Servings:

198grams

package BAKER'S ANGEL FLAKE Coconut, divided 198grams

package BAKER'S ANGEL FLAKE Coconut, divided 1package

(4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling 244milliliters

cold milk 30grams

powdered sugar 227grams

COOL WHIP Whipped Topping, thawed 517grams

package yellow cake mix

Recommended wine: Cream Sherry, Port, Moscato Dasti

Coconut Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "