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Holiday Coconut Cake

Holiday Coconut Cake recipe
photo by:kraft
30 min
2 hr 30 min
16 servings
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What You Need

cups  BAKER'S ANGEL FLAKE Coconut, divided
cup  PLANTERS Walnut Pieces
cup  matzo meal
cup  potato starch
 eggs, separated
cup  sugar
Tbsp.  orange juice
tsp.  grated orange zest
tsp.  salt
tub  ( 8 oz.) COOL WHIP Whipped Topping, thawed, divided
can  (8 oz.) crushed pineapple in juice, drained

Make It

PREHEAT oven to 350°F. Place 1/2 cup of the coconut and the walnuts in food processor container fitted with steel blade; cover. Process until finely ground; set aside.

MIX matzo meal and potato starch; set aside. Beat egg yolks in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating about 5 min. or until thick and light in color. Beat in orange juice and matzo meal mixture until well blended. Gently stir in coconut mixture and orange zest.

BEAT egg whites and salt in another bowl until stiff but not dry. (Do not overbeat.) Gently stir in a small amount of the egg whites into batter; gently stir in remaining egg whites. Divide batter evenly between 2 greased and floured 9-inch round cake pans.

BAKE 25 to 30 min. or until toothpick inserted in center comes out clean. Cool 10 min.; remove from pans. Cool completely on wire racks. Place 1 of the cake layers on serving plate. Spread top with about 1-1/2 cups of the whipped topping; sprinkle with half of the pineapple and 1/4 cup of the remaining coconut. Cover with second cake layer. Frost with remaining whipped topping and sprinkle with remaining 1-1/4 cups coconut. Garnish with remaining pineapple. Refrigerate at least 1 hour. Store leftover cake in refrigerator.

Kraft Kitchens Tips

Savor a serving of this crowd-pleasing dessert on special occasions.
How to Thaw COOL WHIP
Place unopened 8 oz. tub in refrigerator for 4 hours. Do not thaw in microwave.
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