Recipe: Angel Flake Cake

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

You'll be in heaven with this delicious angel cake recipe from Ruthie Knudsen.

Angel Flake Cake

Ingredients

  • 1 pkg. (2-layer size) yellow cake mix
  • 2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
  • 1-1/4 cups cold milk, divided
  • 1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • ¼ cup powdered sugar
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Instructions

  1. HEAT oven to 350°F.
  2. PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers, stirring ⅔ cup coconut, ¼ cup milk and dry coconut pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
  3. 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.
  4. STACK cake layers on plate, filling with layers of 1 cup of the pudding mixture and ¾ cup of the remaining coconut. Frost top and side of cake with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate 1 hour.