What You Need
1 pkg. (2-layer size) yellow cake mix
2-2/3 cups flaked coconut, divided
1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
1/4 cup icing sugar
3 cups thawed Cool Whip Light Whipped Topping
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 kitchens 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