1
pkg. (2-layer size) yellow cake mix *I use
coconut oil for the mix and coconut milk instead
of water*
2-2/3
cups BAKER'S ANGEL FLAKE
Coconut (7-oz. pkg.), divided
1 JELL-O
Vanilla Flavor Instant Pudding
1/4 pkg. (3.4 oz.) cup powdered sugar
1/4 pkg. (3.4 oz.) cup powdered sugar
1
cup cold milk *I use coconut
milk*
1
tub (8 oz.) COOL WHIP
Whipped Topping, thawed
Prepare cake mix as directed on the package for 2 9-inch round layers adding 2/3 cup coconut into batter before pouring into pans. Cool cakes in pans for ten minutes remove to rack then baste cakes with coconut milk and refrigerate until cool.
While that's cooling mix pudding, sugar and milk in large bowl with whisk 2 minutes. Stir in Cool Whip and refrigerate until ready to decorate cake. Please note: when I make this recipe I make my own pudding in which I use coconut milk instead of regular milk. I don't like the vanilla pudding taste.
Place bottom cake on serving plate with 1 cup pudding mixture and 3/4 cup coconut. Place final cake layer on top and frost sides and top with remaining mixture. Press coconut into pudding mixture and refrigerate at least 1 hour before serving.
Prepare cake mix as directed on the package for 2 9-inch round layers adding 2/3 cup coconut into batter before pouring into pans. Cool cakes in pans for ten minutes remove to rack then baste cakes with coconut milk and refrigerate until cool.
While that's cooling mix pudding, sugar and milk in large bowl with whisk 2 minutes. Stir in Cool Whip and refrigerate until ready to decorate cake. Please note: when I make this recipe I make my own pudding in which I use coconut milk instead of regular milk. I don't like the vanilla pudding taste.
Place bottom cake on serving plate with 1 cup pudding mixture and 3/4 cup coconut. Place final cake layer on top and frost sides and top with remaining mixture. Press coconut into pudding mixture and refrigerate at least 1 hour before serving.
This recipe was given to me by a friend.
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