Coconut Cake

recipe
1 pkg.   (2-layer size) yellow cake mix
2-2/3 cups  BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup  powdered sugar
1 cup  cold milk
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed
make it
HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers, stirring 2/3 cup coconut into batter before pouring into prepared pans. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool completely.

MEANWHILE, beat pudding mix, sugar and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP. Refrigerate until ready to assemble cake.

STACK cake layers on plate, filling layers with 1 cup pudding 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.