Classic Angel Flake Coconut Cake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Sweet, flaky coconut, creamy pudding, and moist yellow cake come together to make this simple but unbeatable dessert.
Ingredients
- 1 package yellow cake mix
- 2 2/3 c. BAKER'S Angel Flake Coconut
- 1 1/4 c. cold milk
- 1 package JELL-O Coconut Cream Flavor Instant Pudding
- 1 package JELL-O Vanilla Flavor Instant Pudding
- 1/4 c. powdered sugar
- 1 tub COOL WHIP Whipped Topping
Instructions
- Heat oven to 350 degrees 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 minutes. Remove from pans to wire racks; cool completely.
- 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.
- 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.
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