Categories: dessert, not tried

Ingredients

• 1 package (2 layer size) yellow cake mix
• 2 2/3 cups Bakers Angel Flake Coconut (7 ounce bag), divided
• 1 cup cold milk
• 1 package (4 serving size) Jell-o White Chocolate Flavor Instant Pudding and Pie Filling
• 1/4 cup powdered sugar
• 1 tub (8 ounce) Cool Whip Whipped Topping, thawed

Directions

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

2. Pour evenly into 2 (9 inch) round cake pans.

3. Bake as directed on package. Cool cake layers in pans on wire racks 10 minutes.

4. Loosen cakes from pans; invert onto wire racks.

5. Cool completely.

6. Pour milk into medium bowl.

7. Add dry pudding mix and sugar.

8. Beat with wire whisk 2 minutes or until well blended.

9. (Mixture will be thick.)

10. Gently stir in whipped topping.

11. Refrigerate 15 minutes.

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

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

14. Spread top and side with remaining pudding mixture.

15. Press remaining coconut into pudding mixture on top and side of cake.

16. Refrigerate at least 1 hour or until ready to serve.

17. Store leftover cake in refrigerator.

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