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BAKER'S Chocolate-Coconut Cake

BAKER'S Chocolate-Coconut Cake recipe
photo by:kraft
15 min
1 hr 15 min
36 servings

What You Need

pkg.  (2-layer size) devil's food cake mix
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
pkg.  (14 oz.) BAKER'S ANGEL FLAKE Coconut
can  (14 oz.) EAGLE BRAND® Sweetened Condensed Milk
tub  (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)

Make It

HEAT oven to 350°F.

PREPARE cake batter as directed on package. Chop 2 oz. chocolate; stir into batter. Pour into 13x9-inch pan sprayed with cooking spray.

BAKE 30 min. or until toothpick inserted in center comes out clean. Cool completely.

COMBINE coconut and condensed milk; spread over cake. Chop remaining chocolate; whisk into COOL WHIP in microwaveable bowl. Microwave on HIGH 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Spread over cake.

EAGLE BRAND is a registered trademark of The J.M. Smucker Company.

Kraft Kitchens Tips

Since this special-occasion cake makes 36 servings, it's a perfect dessert to serve at your next party.
How to Store Cake
Store in refrigerator.
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