Prep and Cook time: total time 1 hour and 25 minutes
Makes: 18 servings
 

Everyone's new favorite dessert-light and dreamy.

Ingredients

1 pkg. (2-layer size) yellow cake mix
2 2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. bag), divided
1 cup cold Milk
1 pkg. (4-serving size) JELL-O White Chocolate Flavor Instant Pudding & Pie Filling
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

1. Preheat oven and prepare cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into 2 (9-inch) round cake pans. Bake as directed on package. Cool 10 min. Remove cake layers from pans to wire racks; cool completely.

2. 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 min.

3. Place 1 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 side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftover cake in refrigerator.

Nutritional Information

Calories 320
Total fat 17g
Saturated fat 9g
Cholesterol 35mg
Sodium 340mg
Carbohydrate 41g
Dietary fiber 2g
Sugars 30g
Protein 4g
Vitamin A 2%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 4%DV

 

 Recipe for the Best REALTOR by www.JackieLynaugh.com