Chocolate-Coconut Torte

Ingredients

• 1.5 cups baker's angel flake coconut divided
• 2 pkg jell-o chocolate flavor pudding instant (4-serving size each)
• 2  baked 9-inch round cake layers yellow cooled
• 2.8 cups milk cold
• 1 cup cool whip whipped topping thawed

Equipment

• bowl
• whisk

Directions

1. Cut each cake layer horizontally in half.
2. Pour milk into large bowl.
3. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (
4. Mixture will be thick.) Stir in 1 cup of the coconut.
5. Place 1 of the bottom cake layers on serving plate; cover with 1/3 of the pudding mixture. Repeat cake and pudding layers 2 times; top with remaining cake layer. Stir remaining coconut into whipped topping; spread over top of cake. Refrigerate at least 1 hour or until ready to serve. Store leftover cake in refrigerator.