Classic Angel Flake Coconut Cake – a delicious recipe with yellow cake, 'S Angel, cold milk, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Heat oven to 350 degrees F.
2
Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut, 1/4 cup milk, and dry coconut pudding mix into batter before pouring into prepared pans.
3
Cool cakes in pans 10 minutes.
4
Remove from pans to wire racks; cool completely.
5
Meanwhile, beat dry vanilla pudding mix, sugar, and remaining milk in large bowl with whisk 2 minutes.
6
(Pudding will be thick.)
7
Stir in COOL WHIP.
8
Refrigerate until ready to assemble cake.
9
Stack cake layers on plate, filling with layers of 1 cup of the pudding mixture and 3/4 cup of the remaining coconut.
10
Frost top and side of cake with remaining pudding mixture.
11
Press remaining coconut into pudding mixture.
12
Refrigerate 1 hour.
420
kcal
Calories
20
g
Fat
27
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 package yellow cake mix, 223 c. BAKER'S Angel Flake Coconut, 1 1/4 c. cold milk, 1 package JELL-O Coconut Cream Flavor Instant Pudding, and more.
Yes, Classic Angel Flake Coconut Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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