Pudding and coconut flakes form the center layer as well as the topping for this tasty angel food cake.
Ingredients:
1 pkg. yellow cake mix
7 oz pkg flaked coconut, divided
1 C cold milk
1 pkg (4 serving size)vanilla flavor instant pudding & pie filling
1/4 C powdered sugar
1-8 oz tub whipped topping, thawed
Method
Prepare cake batter as directed on package; stir in 2/3 cup 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 one 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 second cake layer. Spread top and sides with remaining pudding mixture. Press remaining coconut into pudding mixture. Refrigerate at least 1 hour.
