COUNTRY COCONUT CAKE

kmi975

Ingredients

1 pkg. yellow cake mix (make sure it’s the 2 layer size)    SEE NOTE
2-2/3 cups sweetened, flaked Coconut divided
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1/4 cup powdered sugar
1 cup cold milk
1 tub (8 oz.) Whipped Topping, thawed

Directions:

Preheat your oven to 350 degrees F.

Prepare the cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool completely.

While the cake is baking, beat pudding mix, sugar and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in whipped topping. Refrigerate until ready to assemble cake.

Stack the cake layers on a cake plate, filling layers with 1 cup pudding 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. Refrigerate leftovers, if there are any!

NOTES: Feel free to use white cake mix for this recipe if you’re looking for a fancier presentation.

To make 4 layers, simply slice both of the cakes in half carefully, and proceed as usual.

3 thoughts on “COUNTRY COCONUT CAKE

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