Classic Angel Flake Coconut Cake (Jell O) Recipe by Diane M
Cooking Instructions 25 mins 1 Heat oven to 350°. 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. Cool cakes in pans 10 minutes. 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 minutes. (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 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. 1 Heat oven to 350°. 1 Heat oven to 350°. 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. Cool cakes in pans 10 minutes. Remove from pans to wire racks; cool completely. 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. Cool cakes in pans 10 minutes. 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 minutes. (Pudding will be thick.) Stir in Cool Whip. Refrigerate until ready to assemble cake. 3 Meanwhile, beat dry vanilla pudding mix, sugar and remaining milk in large bowl with whisk 2 minutes. (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 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. 4 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. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls super easy, super moist banana bread AMIEs ORANGE TEA Punch Sheri's red beans and rice Pasty (pasties) Southwestern Meat Pie super easy, super moist banana bread AMIEs ORANGE TEA Punch Sheri's red beans and rice Pasty (pasties) Southwestern Meat Pie Cured Ham and Avocado Sushi Balls, Hand-Rolled Style Colorful Bite-Sized Sushi Balls Salmon Caviar and Avocado Sushi Cake Domino Sugar's All-in One Cake & Frosting Recipe Simple, Elegant Onion Steak Sauce Aunt Janet Potato Salad Coconut-lime & Mango Smoothie Fruit Smoothie with Yogurt & Spinach Traditional cabbage and rice Jalapeño Burger Cured Ham and Avocado Sushi Balls, Hand-Rolled Style Colorful Bite-Sized Sushi Balls Salmon Caviar and Avocado Sushi Cake Domino Sugar's All-in One Cake & Frosting Recipe Simple, Elegant Onion Steak Sauce Aunt Janet Potato Salad Coconut-lime & Mango Smoothie Fruit Smoothie with Yogurt & Spinach Traditional cabbage and rice Jalapeño Burger