Classic ANGEL FLAKE Coconut Cake

Ingredients

• 3.4 oz jell-o coconut cream flavor pudding instant
• 2.7 cups baker's angel flake coconut divided (7-oz. pkg.)
• 3.4 oz jell-o vanilla flavor pudding instant
• 1.3 cups milk cold divided
• 0.3 cup powdered sugar 
• 8 oz cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• oven
• whisk

Directions

1. Heat oven to 350F.
2. 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.
3. Remove from pans to wire racks; cool completely.
4. 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.
5. 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.