Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, stirring 2/3 cup coconut into batter before pouring into prepared pans. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Meanwhile, beat dry pudding mix, milk and sugar in large bowl with whisk 2 min. (Mixture will be thick.) Stir in Cool Whip. Refrigerate until ready to use.
Place 1 cake layer on plate; spread top with 1 cup pudding mixture. Sprinkle with 3/4 cup of the remaining coconut; cover with second cake layer. Frost top and side with remaining pudding mixture; press remaining coconut into pudding mixture. Refrigerate 1 hour.
Kraft Kitchen Tips!
Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent coconut cake with your loved ones.
Top cake with a delicate swirl of lime rind to add a little colour.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 300 mg
Carbohydrate 35 g
Fibre 1 g
Sugars 21 g
Protein 3 g
18 servings, 1 piece (85 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.