Classic Angel Flake Coconut Cake

 Thank you Kraft for sharing this recipe!!! It's in my stack of magazine recipes to be added to this blog. And you even included a beautiful photo! Simple. Easy. Love me some Coconut Cake!

photo by kraft

 Classic Angel Flake Coconut Cake

   

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

1/4 cup  powdered sugar

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

 

HEAT oven to 350°F.
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 min. Remove from pans to wire racks; cool completely.
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.
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.

Makes 18 servings.

Coconut Cake

Some of the very best recipes in the Deep South are passed from cook to cook. They're written on little slips of paper, usually with no directions other than ingredients. It's assumed you know how to throw it all together and make the ingredients come out tasting wonderful. What they don't tell you is that most really good cooks kind of alter things as they go. At least in the South. That we get the recipe ingredients written down is a big deal.



Now that I've totally freaked you out, let me assure you that this recipe comes complete with ingredients and directions. It was passed from one cook to another on a little slip of paper. I've added the directions. It's a wonderful cake. I know you'll enjoy it.

Coconut Cake

1 box white cake mix
1 box intant coconut pudding
3 eggs
1 cup oil
1 cup water
1 tablespoon coconut flavoring
1 tablespoon vanilla



Mix all ingredients together, blending well. Start with the cake mix and pudding, add a little water and oil until you've added it all. Add one egg at a time, blending thoroughly after each. Then finish with the flavorings.



Grease and flour three to four cake pans. Divide the cake batter evenly among the pans. Bake at 375 for 20 to 25 minutes. Remember that oven temperatures vary. You'll need to check it, especially the first time, to see how long this cake takes in your oven. Then you can jot down the time for when you make it again. And you will want to make it again. When the layers have finished baking, remove them from the pans and cool on racks.

Icing

1 box confectioners sugar
1 cup white crisco
1 tablespoon coconut flavoring
1 tablespoon vanilla flavoring
1 12-oz. package frozen coconut, thawed
3 egg whites



Beat all ingredients, except the coconut, together until it's smooth. Stir in the coconut. Frost your cake. I recommend storing the cake in the refrigerator.

Coconut Cake