Toasted Coconut Cake
This easy cake starts with a cake mix and adds some extras to make it truly delectable.
Servings: 10 servings
Calories: 507kcal
Ingredients
- 1 package yellow cake mix 2-layer size
- 2 ⅔ cups Baker's Angel Flake Coconut
- 1 ¼ cups cold milk
- 1 box Jell-O Coconut Cream Flavor Instant Pudding 3.4 oz.
- 1 box Jell-O Vanilla Flavor Instant Pudding 3.4 oz.
- ¼ cup powdered sugar
- 8 ounces Cool Whip
Instructions
- Preheat oven to 350°F.
- Prepare cake batter, then stir in 2/3 cup coconut, 1/4 cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Bake as directed on cake mix package. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
- 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.
Notes
Make this cake your own by selecting your favorite cake mix and pudding flavors!
Nutrition
Calories: 507kcal | Carbohydrates: 76g | Protein: 5g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 535mg | Potassium: 232mg | Fiber: 5g | Sugar: 49g | Vitamin A: 66IU | Vitamin C: 0.4mg | Calcium: 170mg | Iron: 2mg