Ingredients
1 prepared angel food cake (8 to 10 ounces), cut into 1/2-inch cubes1-1/2 cups cold 2% milk1 teaspoon coconut extract2 packages (3.4 ounces each) instant vanilla pudding mix1 quart vanilla ice cream, softened1 cup sweetened shredded coconut, divided1 carton (8 ounces) frozen whipped topping, thawed
Preparation
Place cake cubes in a greased 13-in. x 9-in. dish. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Add ice cream and 3/4 cup coconut; beat on low just until combined.
Spoon over cake cubes. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and chill for at least 1 hour. Refrigerate leftovers.
