My mom adores coconut. She’ll be the first to tell you that desserts with coconut always top her list of favorites, which is why I wanted to make this delicious and simple classic angel flake cake for her this week.

You see, she fell and broke her foot a few days ago (ouch), and I wanted to give her a special pick-me-up. This cool, sweet and creamy cake did the trick!

Classic Angel Flake Coconut Cake

While this angel flake cake looks incredibly fancy, it’s very easy to make by just doctoring up a yellow cake mix with some JELL-O Coconut Cream Instant Pudding. The frosting is also easy to make and features more JELL-O Instant Pudding and a container of COOL-WHIP.

Classic Angel Flake Coconut Cake

I love light and fluffy desserts and this classic angel flake cake is perfect for springtime and Easter. in fact, I’m thinking of making a second one to take to a little Easter party I’m attending soon.

Classic Angel Flake Coconut Cake

The kids even got in on the fun helping me bake this yummy dessert. Kara loved helping me finish the cake with BAKER’S ANGEL FLAKE Coconut.

So. Good. I hope your family enjoys this fun and scrumptious dessert as much as mine did. Stay tuned, I’ll have even more Kraft Foods goodies to share this week thanks to this nice gift basket they sent me.

Classic Angel Flake Coconut Cake

Sweeten up this spring with easy dessert recipes from Kraft.


Compensation was provided by Kraft via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Kraft.

Classic Angel Flake Coconut Cake

Classic angel flake cake


  • 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


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.