Spring Blossoms

Monday, March 24, 2008

Classic Coconut Cake

1 pkg. (2-layer size) yellow cake mix
1 pkg. (7 oz.) Coconut, divided
1 cup cold milk
1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling
1/4 cup powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PREPARE cake batter as directed on package; stir in 2/3 cup of the coconut. Pour evenly into two 9-inch round baking pans. Bake as directed on package. Cool in pans 10 min.; remove to wire racks. Cool cakes completely.

POUR milk into medium bowl. Add dry pudding mix and sugar. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Gently stir in whipped topping. Refrigerate 15 min

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