CLASSIC COCONUT CAKE

1 pkg (2-layer size) sugar-free yellow cake mix

2 2/3 cup unsweetened flaked coconut, divided

1 cup cold low-fat milk

1 pkg (4-serving size) sugar-free vanilla instant pudding mix

1/4 cup powdered sugar*

1 carton (8-oz) sugar-free frozen whipped topping, thawed

Prepare cake mix as directed then stir in 2/3 cup of the coconut. Pour the batter into 2-9-inch round cake pans that have been properly prepared. Bake as directed on the cake mix package. After removing from oven, cool in the pans on wire racks for 10 minutes. Loosen cakes from pans and invert onto the wire racks. Cool completely.

To make the filling/frosting, pour the cup of cold milk into a medium mixing bowl. Add the dry pudding mix and powdered sugar. Beat with a wire whisk for 2 minutes or until well blended. The mixture will be thick. Gently stir in the thawed whipped topping. Refrigerate for 15 minutes.

Place 1 cake layer on a cake plate; spread the top with 1 cup of the frosting/filling mixture. Sprinkle with 3/4 cup of the coconut and place the second cake layer over the top. Spread the remaining frosting mixture over the sides and top of cake. Press the remaining coconut onto the frosting mixture.

Refrigerate cake at least 1 hour before serving. Refrigerate any leftovers.

*If you cannot use powdered sugar, use one of the sugar-free products such as Swerve.

Yield: 18 servings

file photo for reference from KAF