Classic Angel Flake Coconut Cake

INGREDIENTS:

•  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​

DIRECTIONS:

1. ​Heat oven to 350°F.
2. 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.
3. 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.
4. 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

Used with permission from Kraft Foods