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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, more
posted by
 a cook
on 3/5/2012
15 min
7 hr 45 min
24 servings
Magazine Acquisition

what you need

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

Prepare as directed, using fat-free milk and COOL WHIP LITE Whipped Topping.
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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