Mile High Coconut Cream Cake

This is so easy to make! It's a combo of mug cake and pudding frosting. Here's how to make both:

Mug Cake:

Ingredients:

1 box mix of angel food cake

1 box mix of vanilla cake

Water

Directions: 

Combine the two cake mixes in a large container or plastic bag. 

In a large mug or soup bowl (you need something that is large and flat on the bottom, not rounded), spray with non-stick spray and then mix 6 tablespoons of the combined cake mix with 4 tablespoons of water. 

Microwave that for 1 minute and you've got mug cake. 

You can repeat this as many times as you want for as many layers of mile high cake that you want.

Pudding Frosting:

Ingredients:

1 small box of instant pudding (I used coconut cream flavor)

1/2 cup of milk

1 tub of cool whip

Directions: 

Combine instant pudding mix with milk. Mix for a minute until it's pretty thick. Then fold in 1/2 of the cool whip. (Don't let the milk/pudding mix sit for too long before adding in the cool whip bc it will get too thick to deal with).

Now it's time to layer your little mug cakes with frosting in between (I made 3 mug cakes and cut each cake in half so I had a total of 6 layers). Use the rest of the cool whip to frost the outside of the cake and sprinkle it with coconut. If you find your cake is too flimsy and falling apart, try frosting each cake separately, then put each cake in the freezer. Once it's firm it might be easier to layer the cake and frost the outside.