Coconut Cream Cake
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5 from 1 vote

Coconut Cream Cake

Also known as Better than Brad Pitt Cake, but I will need to make a few times to verify that!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: coconut, pudding
Method: Bake
Skill Level: Basic
Servings: 12
Calories: 215kcal
Author: Marilyn

Ingredients

Cake:

  • 1 18.25 ounce package yellow cake mix
  • 1 7 ounce package BAKER'S ANGEL FLAKE Coconut, divided
  • 1 cup cold milk

Frosting:

  • 1 Pkg 4 serving size JELL-O Vanilla Flavor Instant Pudding & Pie Filling
  • 1/4 cup powdered sugar
  • 8 ounce COOL WHIP Whipped Topping Thawed

Instructions

Cake:

  • 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.

Frosting:

  • 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.

Notes

© MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 215kcal | Carbohydrates: 22.9g | Protein: 2.6g | Fat: 12.7g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.1g | Trans Fat: 0g | Cholesterol: 33mg | Sodium: 194mg | Potassium: 57mg | Fiber: 0.9g | Sugar: 12.5g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg