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Desserts

Coconut Cake

Coconut Cake recipe
photo by:kraft
My girlfriend had us for a lobster dinner & this cake was the dessert. OMG so delicious. Almost better than the lobster. LOL. I could have this cake for breakfast, lunch...read more
posted by
 a cook
on 3/5/2012
time
prep:
15 min
total:
7 hr 45 min
servings
total:
24 servings
Magazine Acquisition

what you need

1
pkg.  (2-layer size) yellow cake mix
1-1/2
cups  milk
1/2
cup  sugar
2
cups  BAKER'S ANGEL FLAKE Coconut, divided
1
tub  (8 oz.) COOL WHIP Whipped Topping, thawed
1
can  (20 oz.) pineapple chunks, drained
2
 kiwis, peeled, sliced

Make It

PREPARE cake batter and bake in 13x9-inch baking pan as directed on package. Cool in pan 15 minutes. Pierce cake with large fork at 1/2-inch intervals.

COMBINE milk, sugar and 1/2 cup of the coconut in medium saucepan. Bring to boil on medium heat. Reduce heat to low; simmer 1 minute, stirring occasionally. Spoon over warm cake; spread coconut to evenly cover top of cake. Cool completely.

ADD 1/2 cup of the remaining coconut to whipped topping; stir gently until well blended. Spread over cake. Sprinkle with remaining 1 cup coconut. Refrigerate 6 hours or overnight. Top with pineapple and kiwi just before serving. Store leftover cake in refrigerator.

Kraft Kitchens Tips

Substitute
Prepare as directed, using fat-free milk and COOL WHIP LITE Whipped Topping.
Note
Recipe can also be prepared using a yellow cake mix with pudding in the mix.
How to Thaw COOL WHIP
Place unopened 8-oz. tub in refrigerator for 4 hours. Do not thaw in microwave.
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