Classic ANGEL FLAKE Coconut Cake Recipe - Allrecipes.com
Classic ANGEL FLAKE Coconut Cake Recipe
  • READY IN ABOUT hrs

Classic ANGEL FLAKE Coconut Cake

Recipe by  

"Top this rich and indulgent coconut cake with a delicate swirl of grated lemon peel to add a little color."

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
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  • PREP

    25 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Prepare cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.
  2. Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min.
  3. Place one cake layer on serving plate; spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Spread top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate at least 1 hour. Store leftovers in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Apr 02, 2008

This cake is beautiful and very big and impressive. It tastes pretty good for a cake-mix and coolwhip-type cake and is better made a day ahead and chilled. Top with some toasted coconut for added flavor.

 
Most Helpful Critical Review
Sep 08, 2009

PatA- It sounds like you haven't even tried the cake recipe. There really is no need then to bring the average rating down by giving it your 1 Star.

 
Jun 15, 2009

I wish that the cakes that are made with processed mixes were labeled in the heading......I'm tired of looking for a homemade cake and coming up with cake mix after cake mix.

 
Jul 12, 2010

This cake is just delicious - it's a huge hit everytime I make it! I also love that it is so easy to make, and that I always have the ingredients on hand. I make it in 3 layers rather than 2, and I use the larger size pudding with a tick less than 1/2 c. extra milk (I use whole milk for the pudding and extra creamy whipped topping). I leave everything else the same. Best made two days in advance.

 
May 27, 2010

This is such a great quick and very yummy cake...my whole family loves it. And with time always running away, you can still get the homemade feel with this wonderful recipe!

 
Nov 04, 2009

This is an AWESOME cake.

 
Sep 05, 2012

I gave this 5 stars because I have made other "cake mix" cakes with the added eggs, sour cream, etc and they turn out much different than a cake mix made according to pkg directions. I have also made cakes "from scratch" that did not turn out nearly as well. I am making this cake today and I chose this one because of the ingredients! To start my only change will be one extra egg. Try it before you say you don't like it!!

 
Sep 28, 2012

This tasted really good but I couldn't get the layers to stay together.

 

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Nutrition

  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 303 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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