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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 Walnuts
cup  matzo meal
cup  potato starch
 eggs, separated
cup  sugar
Tbsp.  orange juice
tsp.  orange zest
tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
can  (8 oz.) crushed pineapple in juice, drained

Make It

HEAT oven to 350°F.

GREASE and flour 2 (9-inch) round pans; set aside. Process 1/2 cup coconut and nuts in food processor until finely ground; set aside.

MIX matzo meal and potato starch; set aside. Beat egg yolks in large bowl with mixer until blended. Gradually add sugar, beating until thick and lemon colored. Beat in orange juice and matzo meal mixture until blended. Gently stir in coconut mixture and orange zest.

BEAT egg whites in separate bowl with mixer until stiff peaks form. Gently stir into batter. Pour into prepared pans.

BAKE 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely. Place 1 cake layer on serving plate; spread top with about 1-1/2 cups COOL WHIP. Sprinkle with half the pineapple and 1/4 cup of the remaining coconut. Cover with remaining cake layer. Frost cake top and sides with remaining COOL WHIP; sprinkle with remaining coconut. Garnish with remaining pineapple. Refrigerate at least 1 hour before serving.

Kraft Kitchens Tips

Size Wise
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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