Angel Flake Coconut Cake Recipes

CLASSIC ANGEL FLAKE COCONUT CAKE

Steps:

• Heat oven to 350°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 min. Remove from pans to wire racks; cool completely.
• Meanwhile, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 min. (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.

ANGEL FLAKE COCONUT CAKE RECIPE

Steps:

• prepare cake batter as directed on package;stir in 2/3 cup of the coconut. pour evenly into 2 (9inch) round cake pans. Bake as directed on package. cool 10 minutes. remove cake layers from pans to wire racks, cool completely. 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 minutes. place 1 of the cake layers 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 sides with remaining pudding mixture; press remaining coconut into coconut mixture. refrigerate at least 1 hour. store leftover cake in refrigerator.