Try this Classic Angel Flake Coconut Cake recipe, or contribute your own.
Suggest a better descriptionPrepare cake batter as directed on package, stir in 2/3 cup of the coconut. Pour evenly into 2 (9 inch) round cake pans. Bake as directed on package. Cool cake layers in pans on wire racks, 10 minutes. Loosen cakes from pans. Invert onto wire racks. Cool completely.
Pour milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick). Gently stir in whipped topping. Refrigerate 15 minutes.
Place 1 of the cake layers on serving plate. Spread top with 1 cup of the pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with remaining cake layer. Spread top and side with remaining pudding mixture. Press remaining coconut into pudding mixture on top and sides of cake. Refrigerate at least 1 hour or until ready to serve. Store leftover cake in refrigerator.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 19 | ||
Calories from Fat: 5 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 15.9mg | 1 % | |
Potassium 49.6mg | 1 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 19
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